Description
Hearty “Oven Baked Chicken and Rice” delivers comfort straight from grandma’s kitchen, promising savory satisfaction in one delightful pan. Tender chicken nestled with fluffy rice creates a classic meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 6 bone-in, skin-on chicken thighs (or drumsticks)
Dry Seasonings and Spices:
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or mixed herbs)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 ½ cups long-grain white rice (uncooked)
- 2 ½ cups chicken broth
- 1 cup water
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter, melted
Instructions
- Harmonize the spice blend by whisking paprika, garlic powder, onion powder, salt, and black pepper in a compact mixing vessel.
- Massage the aromatic seasoning thoroughly across each chicken thigh, ensuring comprehensive coverage.
- Select a spacious baking vessel and create an even, uniform layer of uncooked rice across the bottom surface.
- Craft a flavor-infusing liquid by combining chicken broth, water, diced onion, minced garlic, melted butter, thyme, salt, and pepper in a separate container.
- Cascade the liquid mixture gently over the rice, guaranteeing complete and consistent distribution.
- Position the herb-rubbed chicken thighs atop the rice landscape, arranging skin facing upward to encourage crisp caramelization during roasting.
- Shield the entire dish meticulously with aluminum foil, creating a sealed environment for initial moisture retention.
- Slide the protected dish into a preheated 350°F (175°C) oven, allowing initial cooking for approximately 30 minutes.
- Carefully remove the foil, exposing the developing dish to direct heat, and continue roasting until chicken achieves golden perfection and reaches an internal temperature of 165°F (75°C).
- After removing from the oven, permit the creation to rest briefly, allowing flavors to harmonize and settle.
- Delicately fluff the rice with a fork, releasing trapped steam and creating a light, airy texture.
- Garnish with fresh parsley if desired, and serve alongside complementary vegetable medleys or crisp salad.
Notes
- Select bone-in, skin-on chicken thighs for maximum flavor and juiciness during baking.
- Use long-grain white rice for best texture and prevent turning mushy during cooking.
- Customize spice blend by adding smoked paprika or cayenne for extra warmth and complexity.
- For gluten-free version, ensure chicken broth is certified gluten-free and replace regular butter with ghee or olive oil.
- Allow extra liquid absorption time if using brown rice, which requires longer cooking and more moisture.
- Avoid lifting foil during initial baking to maintain consistent steam and even cooking temperature.
- Verify chicken doneness using meat thermometer inserted into thickest part without touching bone.
- Experiment with herb variations like rosemary or oregano to create different flavor profiles.
- Leftover dish keeps well refrigerated for 3-4 days and reheats beautifully in microwave with splash of additional broth.
- For lighter version, remove chicken skin before seasoning and baking to reduce overall fat content.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 485 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg