This is my favorite meal to come home to! It's so easy to put together!

Oh, there's nothing quite like the aroma of baked chicken with rice wafting through the house to bring the family together. It's the kind of heartwarming comfort food that takes me back to my childhood and Sunday dinners at my grandparents' farmhouse. Nowadays, this dish is my go-to when I'm crunched for time but still want a wholesome meal that makes everyone's eyes light up. It's a full meal with grains and protein all baked in one dish, and let me tell you, it's as simple as it is satisfying. Whether you've had a long day or you're just craving that taste of home, baked chicken and rice is a hug in a casserole dish that your family will ask for again and again.

A steaming side of green beans almondine or roasted vegetables can complement the creamy richness of the rice and savory chicken. And if you've got room at the table, a crisp garden salad with a tangy vinaigrette provides a fresh counterpoint to the dish's coziness. Don't forget a slice of crusty bread to soak up any last bits of flavor on the plate!

Homey Baked Chicken and Rice
Servings: 4-6

- 4-6 bone-in, skin-on chicken thighs
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped for garnish (optional)

1. Preheat your oven to 375°F (190°C). We want a nice, cozy environment for our chicken and rice to get acquainted.

2. Season chicken thighs generously with salt, pepper, and paprika. It's all about building those layers of flavor.

3. In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden and crisp, about 5-6 minutes. Flip the thighs over and cook for another 3 minutes, then transfer to a plate.

4. In the same skillet, lower the heat to medium and add the onion, carrots, and a pinch of salt, cooking until the vegetables are just softened. Add in the minced garlic and thyme and cook for a fragrant minute.

5. Scatter the rice evenly over the veggies, then pour in the chicken broth. Give it a gentle stir to make sure everything is cozy and settled.

6. Place the chicken thighs on top of the rice, skin-side up. It's their time to shine so let's not cover them up.

7. Carefully transfer the skillet to the oven and bake uncovered for 35-40 minutes, or until the rice is tender and the chicken is cooked through to an internal temperature of 165°F. The beauty of home cooking is in that golden, crispy skin and perfectly fluffy rice.

8. Let it rest for a few minutes outside the oven – good food and patience go hand in hand. Then sprinkle with fresh parsley before serving, if you're feeling a bit fancy.

- For a healthier twist, you can use brown rice instead of white. Just keep in mind, it'll need a bit more liquid and a longer cooking time to get tender.
- Feel free to swap in your favorite herbs or add a squeeze of lemon for extra zing.
- If there are picky eaters at the table, you can simplify the recipe by using just the chicken, rice, and broth, keeping the veggies on the side as an "optional" topping.
- Leftovers, if you have any, reheat beautifully, making this the kind of dish that keeps on giving.

Fold a little love into every step, and you'll taste it in every bite. That's the real secret to a recipe like this. It's not just about feeding the tummy but feeding the soul. Happy cooking!