Oven-Baked Chicken and Rice
This comforting oven-baked chicken and rice recipe delivers juicy chicken thighs and fluffy seasoned rice all in one pan, making it a family favorite for weeknights.
Equipment
- Baking Dish
- Mixing bowl
Ingredients
Chicken and Rice
- 5 bone-in chicken thigh fillets skin removed
- 1 onion chopped (brown, white or yellow)
- 2 cloves garlic minced
- 2 tbsp butter or olive oil
- 1 1/2 cups white rice uncooked
- 1 1/2 cups chicken broth hot
- 1 1/4 cups water hot
Chicken Rub
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- black pepper to taste
Optional Garnish
- oil spray
- fresh thyme leaves or finely chopped parsley
Instructions
- Preheat oven to 350°F (175°C).
- Mix the chicken rub spices in a bowl and coat chicken thighs evenly.
- Heat butter in a pan, sauté onion and garlic until fragrant.
- Transfer rice into a greased baking dish, then pour in hot chicken broth and water. Stir to combine with sautéed onion and garlic.
- Place chicken thighs on top of the rice, skin-side up. Spray lightly with oil if desired.
- Cover tightly with foil and bake for 40 minutes.
- Remove foil and bake for another 20 minutes, until chicken is golden and rice is tender.
- Garnish with fresh thyme or parsley before serving.
Notes
For extra flavor, add a squeeze of lemon juice before serving. You can also swap chicken thighs for drumsticks or breasts, adjusting cooking time as needed.
