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This is a classic for a reason. Simple, satisfying, and always a crowd-pleaser! This recipe is a great starting point for anyone new to **one-pan rice recipes**. **Ingredients:** 1.5 lbs chicken thighs, bone-in, skin-on; 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 1 cup long-grain rice (like basmati); 2 cups chicken broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste. **Instructions:** Preheat your oven to 400°F (200°C). Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside. Add the chopped onion, carrots, and celery to the skillet and sauté until softened, about 5 minutes. Stir in the rice, thyme, and rosemary. Cook for 1 minute, stirring to toast the rice slightly. Pour in the chicken broth and season with salt and pepper. Bring to a simmer. Place the chicken thighs on top of the rice mixture, skin-side up. Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender and the liquid is absorbed. Let it rest for a few minutes before serving. This recipe is super easy to customize. Feel free to add different vegetables like bell peppers or mushrooms. You can also change the herbs and spices to match your taste preferences. Remember, the key is to ensure the chicken is fully cooked and the rice is tender. This is one of the easiest **one-pan rice recipes** around.
