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Preheat oven to 400 degrees.
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Heat olive oil a large oven safe pot over medium-high heat (I use a 6-quart enameled pot).
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Dab thighs dry with paper towels, season both sides with salt and pepper.
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Place in pot
skin side down, leaving space around each thigh. Let cook until golden
brown on bottom, about 3 - 4 minutes. Turn and continue and cook 2 - 3
minutes longer. Transfer to a plate.
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Drain of all
but 1 Tbsp rendered fat in pot* then return pot to medium-high heat. Add
onions, carrots, and celery, saute 3 minutes. Add garlic and saute 1
minute longer.
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Pour in chicken broth and lemon juice and bring mixture to a boil.
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Meanwhile in a small bowl stir together Italian seasoning and paprika. Season both sides of chicken with seasoning.
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Add rice into
pot once broth reaches a boil, give it a quick stir. Remove from heat,
place thighs on top of rice mixture. Cover pot with snug fitting oven
safe lid.
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Bake in oven until rice is tender and chicken is cooked through, about 35 minutes.
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Remove thighs from rice, add parsley to rice and fluff with a fork. Serve warm.