The most delicious chicken with rice

Ingredients:

• 4-6 chicken thighs with skin and bones (about 170 g each)
• 2 tbsp. l. rapeseed oil (canola)
• 0.5 tsp paprika
• 4 medium carrots (about 340 g), cut into 0.5 cm thick circles.
• 3 stalks celery (about 250 g), cut into 0.5 cm thick slices.
• 2 large shallots (about 110 g), finely diced
• 2 cloves garlic, crushed
• 1 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh oregano leaves, chopped
• 2 teaspoons finely grated lemon zest + 1 tablespoon lemon juice
• 1 cup long grain rice
• 4 cups lightly salted chicken broth
• 1 tbsp chopped fresh chives

Preparation:

1. Preheat the oven to broil. Heat 1 tablespoon oil in a large skillet over medium-high heat. In a large bowl, combine the chicken with the paprika, 1 teaspoon salt, and a few freshly ground black pepper. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Using a metal spatula, transfer the chicken to a plate and add the remaining 1 tablespoon oil to the skillet.
2. Add the carrots, celery, and shallots to the skillet and cook, stirring occasionally, until softened but not yet golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt, and a few freshly ground black pepper and cook just until the garlic is fragrant, about 1 minute. Stir in the rice and cook, undisturbed, until lightly toasted, about 2 minutes.
3. Pour in the broth, add 0.5 teaspoon of salt, and stir to distribute evenly, then return the chicken thighs to the pan, skin side up. Bring the liquid to a boil, cover, reduce the heat, and simmer until the rice is tender and the chicken is cooked through, 15-20 minutes.
4. Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with chives.