One-Pot Crispy Chicken and Rice

Season the chicken thighs generously with salt, pepper, paprika, dried thyme, and dried oregano.
In a large, ovenproof skillet or pot, heat the olive oil over medium-high heat.
Add the chicken thighs skin-side down and cook until the skin is crispy and golden, about 5-7 minutes. Flip and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, bell pepper, carrots, and minced garlic. Sauté for about 3-4 minutes, or until the vegetables start to soften.
Stir in the white rice and cook for an additional 2 minutes, allowing the rice to become slightly translucent.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Return the crispy chicken thighs to the skillet, skin-side up.
Cover the skillet and let it simmer on low heat for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
If desired, garnish with fresh parsley before serving.
Preparation Time: 10 minutes | Cooking Time: 35-40 minutes | Total Time: 45-50 minutes