- 4 cups chicken broth
- 5 chicken thighs skin and bone on
- 4 cloves garlic minced
- 2 cups long grain white rice
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat your oven to 350 degrees and add the chicken broth to a large pot and bring to a boil.
In a deep 9×13 baking dish add the chicken skin side up to the pan then add the rice around it.
Season with the garlic, salt, pepper, oregano and basil and pour over the chicken broth.