This Oven Baked Chicken and Rice is a delicious and hearty one-pan meal that’s packed with comforting flavors. The chicken thighs are rubbed with a simple but flavorful spice blend, then baked to juicy perfection on top of a bed of buttery, aromatic rice. The onions and garlic infuse the rice with rich, savory flavors, while the chicken stock ensures the rice is tender and flavorful. With minimal prep and cleanup, this is the ideal dish for busy weeknights, but it’s also fancy enough for casual entertaining.
Ingredients:
- 5 bone-in chicken thigh fillets (skin off)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp butter, cut into pieces
- 1 ½ cups uncooked white rice (long-grain, jasmine, or basmati work great)
- 1 ½ cups chicken stock
- 1 ¼ cups water
- Oil spray
- Fresh chopped parsley, for garnish
Chicken Rub:
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- Black pepper, to taste
Instructions:
- Preheat oven to 350°F (175°C).
- Prepare the base:
- In a 9×13” baking dish, scatter the chopped onion evenly. Place small pieces of butter on top of the onion.
- Bake for about 15 minutes, or until the onions are soft and you see some browning. This step adds an extra layer of flavor to the dish.
- Prepare the chicken rub:
- In a small bowl, mix together the paprika, thyme, garlic powder, onion powder, salt, and pepper. Rub this spice mixture on both sides of the chicken thighs, ensuring an even coating.
- Assemble the dish:
- Once the onions are ready, spread the uncooked rice over the baked onions and gently stir to combine.
- Pour in the chicken stock, water, and minced garlic, stirring gently to mix.
- Bake the chicken and rice:
- Place the seasoned chicken thighs on top of the rice mixture, skin side up.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Finish baking:
- Remove the foil, spray the chicken thighs lightly with oil spray to encourage browning, and bake for an additional 20 minutes, uncovered, until the chicken is cooked through and the rice is tender.
- Serve:
- Let the dish rest for a few minutes before serving. Garnish with fresh chopped parsley for a pop of color and flavor.
Description and Tips:
This Oven Baked Chicken and Rice is an easy yet satisfying dish, where the rice absorbs all the rich flavors of the butter, garlic, chicken stock, and spices from the chicken. The chicken thighs remain juicy and tender, while the rice bakes to fluffy perfection beneath them.
Tips for Success:
- Rice Variety: For best results, use long-grain, jasmine, or basmati rice. Avoid short-grain rice, as it may become too sticky.
- Bone-In Chicken Thighs: These ensure juicy, flavorful chicken. You can also use drumsticks or boneless thighs, but the cooking time may vary slightly.
- Crisping the Chicken: Spraying the chicken thighs with oil before the final bake helps achieve a golden, crispy finish on the outside, while keeping the meat moist inside.
Customization Ideas:
- Vegetable Boost: Add some vegetables like peas, carrots, or bell peppers to the rice before baking for extra nutrition and color.
- Spice it Up: Add a bit of cayenne pepper or chili flakes to the chicken rub if you like a little heat.
This is the perfect comforting meal with minimal effort and cleanup—just one pan and a handful of ingredients to a satisfying family dinner!
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