Preheat the oven to 375F.

Heat the olive oil in a large roasting tin on the hob.

Add the chicken thighs and fry over high heat until golden brown on all sides.

Remove the chicken and set aside.

Add the chopped onion to the roasting tin and cook gently for 6-8 minutes, until softened.

Stir in the sliced garlic, garam masala, ground ginger, and finely sliced green chili.

Stir in the basmati rice and cook for 1 minute.

Top the rice with the browned chicken thighs.

Pour the hot chicken broth over the chicken and rice.

Cover the roasting tin tightly with foil.

Bake in the preheated oven for 20 minutes, or until the rice has nearly absorbed all of the broth.

If the rice looks dry, add a dash of hot water.

Uncover the roasting tin and stir in the frozen mixed green vegetables.

Re-cover the tin with foil.

Bake for an additional 8-10 minutes, or until the vegetables are cooked and the rice is tender.

Scatter with chopped fresh flat leaf parsley to serve.