Marinate Chicken: In a mixing bowl, whisk together Greek yogurt, lemon juice, olive oil, tandoori masala, cumin, turmeric, paprika, minced garlic, grated ginger, and salt until smooth. Coat the chicken thighs generously with the marinade, ensuring they are well covered. Cover the bowl and refrigerate for at least 1 hour, but for the best flavor, let it marinate overnight.

Preheat Oven: While the chicken is marinating, preheat your oven to 375°F (190°C). This ensures that your One-Pan Tandoori Chicken and Rice cooks evenly and retains moisture, creating that beautifully tender chicken and fluffy rice you desire.

Sear Chicken: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Once shimmering, add the marinated chicken, skin-side down, and sear for 3-4 minutes until golden brown. Carefully remove the chicken and set it aside on a plate for now.

Sauté Onions: In the same skillet, add the sliced onion and sauté for 3-4 minutes, continuing to cook until they soften and turn a light golden color.

Prepare Rice: Stir in 1 cup of rinsed basmati rice into the skillet, ensuring the rice gets coated with the onion and oil. Toast it gently for about 1 minute. Then, pour in 2 cups of chicken broth, and stir to combine. Allow the mixture to come to a gentle simmer for about 1-2 minutes.

Combine and Bake: Nestle the seared chicken thighs on top of the rice mixture, skin-side up. Cover the skillet tightly with a lid or foil to trap the steam, and transfer it to the preheated oven. Bake for 35-40 minutes, until the chicken is fully cooked and the rice is tender.

Rest and Serve: After baking, carefully remove the skillet from the oven and let it rest for about 5 minutes to allow the flavors to meld. Garnish with fresh cilantro and lime wedges for a pop of color and freshness. Serve your One-Pan Tandoori Chicken and Rice straight from the skillet for a delightful and satisfying meal!