Heat the Oven: Start by preheating the oven to 375°F. This steady heat helps the rice cook evenly while keeping the chicken juicy. Lightly grease a large baking dish so nothing sticks as it bakes.
Season the Chicken: Place the chicken in a bowl and drizzle with olive oil. Sprinkle paprika, garlic powder, onion powder, thyme, oregano, salt, and black pepper over the chicken. Rub the seasoning in well so every piece gets coated. Set aside while you prepare the rice.
Build the Rice Base: Spread the uncooked rice evenly across the baking dish. Add the chopped onion and minced garlic, stirring gently so they mix through the rice. This layer forms the base that absorbs all the flavor as it cooks.
Add the Broth: Pour the chicken broth evenly over the rice mixture. Give the dish a gentle shake to level everything out. The rice should sit mostly submerged so it softens properly in the oven.
Arrange the Chicken: Lay the seasoned chicken pieces directly on top of the rice. Press them down slightly so the bottoms touch the liquid. This helps flavor the rice and keeps the chicken moist as it bakes.
Cover and Bake: Cover the dish tightly with foil. Bake for about 35 to 40 minutes, allowing the rice to cook and absorb the broth fully. Keeping it covered traps steam and ensures tender results.
Uncover and Finish: Remove the foil and return the dish to the oven. Bake uncovered for another 15 to 20 minutes until the chicken turns golden and the rice looks fluffy. If using vegetables, scatter them over the dish during this final bake.
Rest Before Serving: Let the dish rest for about 5 minutes after baking. This helps the rice settle and makes serving easier.
