Start by preparing your chicken thighs. Pat them dry for ultimate crispiness, then mix paprika, garlic powder, parsley, basil, salt, onion powder, and pepper in a bowl. Rub two-thirds of the seasoning on the skin side and the remaining on the undersides of the thighs. Trust me, the seasoning adds an incredible depth of flavor as it bakes.

Begin the rice by spreading diced onions evenly across a greased baking dish. Roast them at 350°F (180°C) for about 10 minutes to soften and develop a light caramel color. Then stir together hot chicken stock, water, tomato puree, sun-dried tomatoes, dried basil, and salt directly in the dish. Spread the rice evenly over the top but don’t stir here—that even layer ensures perfect cooking.

Place the seasoned chicken on top of the rice, skin-side up, allowing the juices to seep down as it cooks. An optional spray of oil will ensure the skin crisps to perfection. Bake uncovered for about 50 minutes. By then, your rice will cook to fluffy goodness, and the chicken will turn golden and crispy.

Once baked, allow the dish to rest for 10 minutes before serving. I find this step essential because it lets the rice absorb any remaining liquid, giving you those tender, satisfying grains. Gently fluff the rice with a fork and sprinkle in fresh basil to brighten the dish.

Serve piping hot, with a side salad or roasted veggies. Garnish with shaved parmesan and drizzle some balsamic glaze for that final gourmet touch. Trust me, this meal feels fancy without being fussy.