Crispy Chicken and Rice Bake

Preheat oven to 425F. Spice the chicken thighs with your favorite seasonings (like chili powder, paprika, basil, and cumin), salt, and pepper, and let them marinate while you chop onions and garlic. Oil your pan on fairly high heat and place the chicken on skin side down. Get the skin nice and fairly crispy but not totally done, then flip and cook for a few minutes on the other side. Remove the chicken from the pan. In the same pan, fry your chopped onions and diced garlic until fragrant and translucent. Add salt, pepper, chicken broth, and rice (add more of the seasonings if you want it in the rice). Bring the mixture to a boil. Add the chicken thighs back into the pan, skin-side up, and cover. Bake for 30 minutes, then remove the lid and broil the skin to get it real crispy. Throw some fresh parsley on top before serving.