1-Getting started: Getting started with Chicken Thighs And Rice Casserole is a breeze, and this guide walks you through each part to make it fun and stress-free. Begin by preheating your oven to 375°F, which sets the stage for even cooking and delicious results. This method combines marinating the chicken with baking everything in one dish, saving you time and effort in the kitchen.

2-First, in a large bowl, whisk together 3 tablespoons of olive oil, 6 minced garlic cloves (or 1 ½ teaspoons garlic powder), 1 tablespoon paprika, 3 teaspoons oregano, 2 teaspoons thyme, 1 ½ teaspoons salt, 1 ½ teaspoons pepper, and ¼ teaspoon turmeric powder. Coat the 8 boneless skinless chicken thighs (3 to 3.5 pounds) with this mix and let them sit at room temperature for 20 minutes to soak up the flavors.

3-Next, in a 9×13-inch baking dish, mix 1 ½ cups of rinsed basmati rice with 1 tablespoon olive oil, 1 small finely diced onion, a bit of salt and pepper, and 2 cups of hot water until everything is well combined. Place the marinated chicken thighs on top of this rice mixture for a tasty layer that cooks together perfectly.

4-Baking and Finishing Touches: Cover the dish with foil and bake for 45 minutes, then remove the foil and bake uncovered for another 15 minutes until the chicken is fully cooked and has a nice golden brown. After baking, set the chicken aside, fluff the rice with a fork, put the chicken back on top, and add chopped parsley for a fresh garnish before serving.