Chicken Drumstick and Rice Recipe
This cozy one-pan chicken drumstick and rice recipe brings juicy, well-seasoned chicken together with fluffy, fragrant rice in one skillet. Perfect for weeknight dinners with minimal cleanup.
Equipment
- Large Skillet or Dutch Oven
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1.5 teaspoons kosher salt divided
- 15-20 cranks fresh-ground black pepper
- 6-8 chicken drumsticks
- 2 tablespoons butter
- 0.5 medium yellow onion chopped
- 3-4 cloves garlic minced
- 1 cup uncooked white rice long grain preferred
- 1.33 cups chicken broth low-sodium preferred
- 0.66 cup water
- 1 lemon cut into wedges
- fresh parsley or thyme optional garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine brown sugar, smoked paprika, thyme, oregano, garlic powder, 1 teaspoon salt, and pepper.
- Pat the chicken dry and rub the spice mix all over the drumsticks.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Sear the drumsticks for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, melt butter. Add onion and garlic; sauté for 2–3 minutes until fragrant.
- Stir in rice and cook for 1 minute. Add chicken broth, water, and ½ teaspoon salt. Stir to combine.
- Place the seared drumsticks on top of the rice. Cover tightly with a lid or foil and bake for 35–40 minutes, until rice is cooked through and chicken reaches 165°F (74°C).
- Remove from oven and rest for 5 minutes. Fluff rice and garnish with lemon wedges and herbs before serving.
Notes
For extra flavor, you can substitute part of the water with more chicken broth. Basmati rice also works beautifully in this recipe. Adjust salt to taste if using regular-sodium broth.
