Oven Baked Chicken and Rice Recipe
Oven Baked Chicken and Rice is a comforting one-pan meal featuring crispy skin chicken thighs baked atop a flavorful bed of aromatic long grain rice infused with herbs and garlic. This straightforward recipe combines sautéed onions, garlic, and a medley of spices for a savory, satisfying dish perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 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 and Aromatics
- 1½ cups long grain white rice (uncooked)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter
- 2½ cups low-sodium chicken broth (warm)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1 bay leaf (optional)
To Garnish and Serve
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prep the Chicken: Pat the chicken thighs dry with paper towels to help the skin crisp while baking. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mix evenly over each chicken thigh, drizzle with olive oil, and rub again to coat thoroughly. Set aside.
- Sauté the Aromatics: In a large oven-safe skillet or baking dish, melt the butter over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in minced garlic and sauté for 30 seconds until fragrant, creating a flavorful base for the rice.
- Combine Rice and Broth: Stir the uncooked rice into the skillet to coat it with the buttery onion and garlic. Pour in warm chicken broth, then season with thyme, oregano, salt, and pepper. Add the bay leaf if using. Stir well to distribute seasoning 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 chicken skin is golden and crispy and rice has absorbed the liquid.
- Let it Rest: Remove from oven and let the dish rest uncovered for 5 to 10 minutes to allow the rice to finish cooking and flavors to meld.
- Garnish and Serve: Sprinkle with fresh chopped parsley and serve with lemon wedges to squeeze over the dish for a bright, fresh finish. Serve hot and enjoy.
Notes
- Patting chicken dry is essential for crispy skin.
- Warm chicken broth helps the rice cook evenly.
- Do not stir the dish once chicken is placed on rice to keep the chicken skin intact.
- Resting the dish helps flavors meld and rice texture improve.
- Bay leaf is optional but adds depth of flavor if used.
Keywords: oven baked chicken and rice, one pan chicken recipe, baked chicken thighs, chicken and rice casserole, easy chicken dinner
Find it online: https://foodiecara.com/oven-baked-chicken-and-rice-recipe/