Description
This Oven-Baked Chicken and Rice is a one-pan wonder that’s both simple and flavorful! Juicy, seasoned chicken thighs are baked to perfection atop fluffy, buttery rice infused with garlic and herbs. It’s an easy, fuss-free dinner perfect for any night of the week.
Ingredients
Units
Scale
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Rice:
- 1 1/2 cups long-grain white rice (uncooked)
- 2 1/2 cups chicken broth
- 1/2 cup water
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 3 tablespoons unsalted butter, melted
- 1 teaspoon dried parsley (optional, for garnish)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Season the Chicken:
- In a small bowl, mix paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub the seasoning mixture all over the chicken thighs. Set aside.
- Prepare the Rice:
- In a large, ovenproof baking dish (9×13-inch works well), add the uncooked rice, chicken broth, water, garlic, onion, and melted butter. Stir to combine.
- Arrange the Chicken:
- Place the seasoned chicken thighs on top of the rice, skin-side up. The chicken juices will flavor the rice as it bakes.
- Bake:
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 25-30 minutes, or until the chicken skin is crispy and the internal temperature of the chicken reaches 165°F (74°C).
- Garnish and Serve:
- Let the dish rest for 5 minutes before serving. Garnish with parsley and serve hot.
Notes
- For extra flavor, add a pinch of saffron or turmeric to the rice for color and richness.
- Use boneless, skinless chicken thighs or breasts if preferred, but reduce cooking time by 10-15 minutes.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
