Oven Baked Chicken and Rice Recipe
This Oven Baked Chicken and Rice recipe features tender, crispy chicken thighs baked atop a savory, aromatic rice base infused with herbs and garlic. Easily prepared in one dish, it’s a comforting and flavorful meal perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Rice Base
- 1 ½ cups long grain white rice (uncooked)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter
- 2 ½ cups low-sodium chicken broth (warm)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1 bay leaf (optional)
To Serve
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prep the Chicken: Pat the chicken thighs dry with a paper towel to ensure crisp skin. Combine paprika, garlic powder, onion powder, salt, and pepper in a bowl and rub evenly over the chicken. Drizzle with olive oil and rub again to coat. Set aside while preparing the rice base.
- Sauté the Aromatics: In a large oven-safe skillet or baking dish, melt butter over medium heat. Add chopped onion and cook for 3–4 minutes until soft and translucent. Stir in minced garlic and sauté for an additional 30 seconds until fragrant to build a flavorful base.
- Combine Rice and Broth: Add the uncooked rice to the skillet and stir to coat with the butter, onion, and garlic mixture. Pour in warm chicken broth, then season with thyme, oregano, salt, and pepper. Add the bay leaf if using, and stir well to combine all ingredients evenly.
- Arrange Chicken on Top: Place the seasoned chicken thighs skin-side up directly on top of the rice mixture. The chicken juices will infuse the rice with rich flavor as it bakes.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20–25 minutes until the chicken skin is golden and crispy and the rice has absorbed the liquid.
- Let it Rest: Remove from the oven and let the dish rest uncovered for 5–10 minutes to allow the rice to finish cooking and the flavors to settle.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish and squeeze lemon wedges for brightness. Serve hot and enjoy the harmonious flavors and textures.
Notes
- Patting the chicken dry is crucial for crispy skin.
- Using low-sodium chicken broth helps control the saltiness.
- The bay leaf is optional but adds extra depth of flavor.
- You can substitute bone-in thighs with boneless, but cooking times may vary.
- Resting the dish uncovered after baking improves texture by allowing excess moisture to evaporate.
Keywords: oven baked chicken, chicken and rice, one-pan chicken recipe, easy chicken dinner, baked chicken thighs, comforting chicken dish
