• 1/2 cup olive oil
• 1 tablespoon dried parsley
• 3 teaspoons paprika
• 2 teaspoon garlic powder
• 1 teaspoon dried thyme
• 2 teaspoon salt
• 1 teaspoon pepper to taste
• 2 lbs skinless chicken thighs, bone in or out

For Rice:

• 1 large onion chopped
• 4 cloves garlic minced
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 3 1/2 cups chicken stock
• 2 cups long grain white rice

Directions:

1. Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick spray.
2. In a plastic zip bag, mix together the olive oil, parsley, paprika, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set in refrigerator, allowing the flavors to absorb into the meat.
3. In a large bowl combine onion, garlic, oil, salt, pepper, chicken stock into the dish. Stir well to combine. Then stir the rice into the mixture. Pour into casserole dish.
4. Arrange thighs over the rice, cover with foil and bake for 50 minutes. Uncover and bake for an additional 20-30 minutes, until the chicken is cooked right through to the bone.
5. Remove chicken thighs, mix the rice through, then arrange the chicken back on top of the rice. Cover and allow it to rest for 5 minutes.
6. Serve chicken over rice. Enjoy!