Scarlati Family Kitchen

0 Preheat the oven to 375˚ and season the chicken thighs on both sides with the garlic powder, onion powder, poultry seasoning, salt and pepper. 
1 Heat a dutch oven or large cast iron skillet on the stovetop over medium high heat with the olive oil. 
2 When the oil starts to shimmer in the pot, add chicken, skin side down and cook until browned, approximately 3-4 minutes. Flip over and cook another 2-3 minutes until they are browned on the other side. Do a few pieces at a time so as to not overcrowd the pot.
3 Remove the chicken from the pot and place it on a plate. Lower the heat to medium and melt the butter in the pot. 
4 Once the butter is melted, add in the onions and cook, stirring occasionally, for 2-3 minutes until slightly translucent. Add in the garlic and cook for 1 more minute, stirring occasionally.
5 Add the rice to the pot and cook for another 2 minutes, stirring occasionally until lightly browned. 
6 Pour the chicken stock into the pot and stir to combine it with the rice, scraping the bottom of the pot to remove any stuck on bits. Place the chicken thighs back into the pot and pour any juices that collected on the plate into the pot as well. 
7 Cover the pot with a lid or foil and place in the oven to cook for 40-45 minutes until the liquid is absorbed and the rice is light and fluffy. 
8 Serve the chicken and rice garnished with fresh parsley, if desired.