Baked Chicken and Rice

Instructions

1. Place a rack in the center of your oven and preheat to 350°F
2. In a large cast-iron skillet or Dutch oven with a lid, melt the butter over medium heat (if you don’t have a lid for your skillet, you can use a double layer of aluminum foil). Add the onions and cook, stirring often, until softened, about 5 minutes.
3. Add the rice, garlic, and 1½ teaspoons salt. Toast until the grains are fragrant and translucent, about 5 minutes.
4. Add the broth and increase the heat to bring to a boil. Turn off the heat.
5. In a large bowl, combine the paprika, oregano, garlic powder, and remaining ½ teaspoon salt. Pat the chicken dry, then add to the bowl and toss to coat in the seasoning mixture.
6. Arrange the chicken on top of the rice (it's OK if it overlaps).
7. Cover the dish and bake for 60 minutes. Remove the lid and continue baking, uncovered, until the liquid is absorbed and the rice is fluffy and tender, about 10 to 15 minutes more.
8. Remove the dish from the oven. Scatter the frozen peas and carrots over the chicken and rice, recover the dish, and rest for 5 to 10 minutes to warm the vegetables through and finish steaming the rice. Stir the peas and carrots into the rice, sprinkle with parsley, and serve.