Sheet Pan Chicken Mandi

Step 1

Set the oven to 425°F and wait until the indicator light or beep confirms it has finished heating, about 10 minutes.

Step 2

Pat the chicken thighs dry with paper towels, pressing gently all over the skin and flesh to remove surface moisture.

Step 3

Cut the onion lengthwise from root to tip into eight wedges, keeping the root end intact so each wedge holds together.

Step 4

Rinse the basmati rice in a fine-mesh strainer under cool running water, stirring gently with your fingers for 30 seconds until the water runs mostly clear.

Step 5

Spread the rinsed rice evenly across the bottom of a large rimmed sheet pan (9×13 inch or larger).

Step 6

Scatter the onion wedges over the rice, then pour in the chicken broth and drizzle with 2 tablespoons olive oil.

Step 7

Season the chicken thighs with salt and pepper on both sides, then arrange them skin-side up on top of the rice mixture, nestling them slightly into the rice.

Step 8

Sprinkle the mixed spice blend (cumin, coriander, cinnamon, and black pepper) evenly over the chicken thighs.

Step 9

Drizzle 1 tablespoon olive oil over the chicken thighs, coating the skin lightly.

Step 10

Slide the sheet pan into the preheated oven and bake uncovered for 25 minutes until the rice has absorbed most of the liquid and the chicken skin looks golden brown.

Step 11

Remove the pan from the oven and let it rest for 3 minutes before serving so the rice finishes absorbing any remaining liquid.