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Oven Baked Chicken and Rice Recipe

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4 from 10 reviews

A comforting and flavorful Oven Baked Chicken and Rice dish featuring tender, skinless chicken thighs baked atop a bed of aromatic rice, infused with herbs and spices. This hearty one-pan meal is perfect for a family dinner, offering a delicious combination of juicy chicken and fluffy rice with minimal effort.

Ingredients

Chicken and Seasoning

  • 5 bone-in chicken thigh fillets, skin removed
  • 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

Rice and Aromatics

  • 1 onion (brown, white, or yellow), chopped
  • 2 large cloves garlic, minced
  • 2 tbsp (30g) butter or olive oil
  • 1 1/2 cups (270g) uncooked white rice
  • 1 1/2 cups (375 ml) hot chicken broth or stock
  • 1 1/4 cups (315 ml) hot water

Finishing and Garnish

  • Oil spray (optional, for crisping chicken)
  • Fresh thyme leaves or finely chopped parsley (for garnish)

Instructions

  1. Preheat Oven: Set your oven to 180°C (350°F) to prepare for baking.
  2. Prepare Aromatics: Scatter the chopped onion and minced garlic evenly in a baking dish approximately 10 x 15 inches (25 x 35 cm). Place the butter in the center of the dish. Bake for 15 minutes, checking at 12 minutes and stirring if some bits seem to brown too quickly.
  3. Season Chicken: While the aromatics bake, combine paprika, dried thyme, garlic powder, onion powder, salt, and black pepper to make the chicken rub. Sprinkle this mix evenly over both sides of the chicken thighs.
  4. Add Rice: Remove the baking dish from the oven and add the uncooked rice to the aromatic mixture, stirring to combine.
  5. Arrange Chicken: Place the seasoned chicken pieces on top of the rice layer. Pour the hot chicken broth and hot water evenly around the chicken and rice.
  6. Bake Covered: Cover the dish tightly with foil and bake for 30 minutes to allow the rice to absorb the liquids and the chicken to partly cook.
  7. Uncover and Finish Baking: Remove the foil, optionally spray the chicken with oil for a crispier finish, then return the dish to the oven to bake uncovered for an additional 20 minutes, until the liquid is absorbed and the chicken is cooked through.
  8. Rest and Serve: Let the dish stand for 5 minutes after baking. Remove the chicken, fluff the rice with a fork, and garnish with fresh thyme or parsley according to preference. Serve hot and enjoy!

Notes

  • Removing the skin from chicken thighs keeps the dish lighter and healthier.
  • Using hot broth and water helps to speed up the rice cooking process in the oven.
  • If desired, an easy gravy can be made in around 4 minutes to accompany the dish, although it’s flavorful enough on its own.

Find it online: https://recipeplenty.com/oven-baked-chicken-and-rice-recipe/