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Oven-Baked Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 44 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Oven-Baked Chicken and Rice recipe is a comforting, all-in-one meal featuring tender, seasoned chicken thighs baked atop flavorful rice infused with sautéed onion, garlic, and aromatic herbs. The chicken skin crisps up beautifully in the oven, making for a deliciously satisfying dish perfect for weeknight dinners or casual gatherings.

Ingredients

Chicken

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Rice Mixture

  • 1 cup long-grain white rice
  • 1 3/4 cups chicken broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the ingredients.
  2. Prepare the Rice Base: In a large ovenproof dish, spread the uncooked long-grain white rice evenly across the bottom to create a base layer that will absorb the chicken broth and flavors.
  3. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for 3-4 minutes until they soften and release their aroma without browning.
  4. Combine Aromatics and Broth with Rice: Pour the sautéed onion and garlic evenly over the rice, followed by the chicken broth to moisten the rice and infuse it with flavor.
  5. Season and Arrange Chicken: Season the bone-in, skin-on chicken thighs with paprika, dried thyme, salt, and pepper. Place the chicken skin-side up on top of the rice mixture, allowing the juices to drip into the rice during baking.
  6. Cover and Bake: Tightly cover the dish with aluminum foil to trap steam and bake in the preheated oven for 35 minutes, allowing the rice to cook and the chicken to begin cooking through.
  7. Uncover and Crisp Chicken Skin: Remove the foil and continue baking for an additional 10-15 minutes, or until the chicken skin turns crispy and golden brown and the rice is fully cooked and fluffy.
  8. Garnish and Serve: Sprinkle freshly chopped parsley over the dish and serve hot, enjoying the flavorful combination of tender chicken and savory rice.

Notes

  • For extra crispy skin, broil the chicken for 2-3 minutes at the end of baking but watch closely to prevent burning.
  • You can substitute chicken thighs with bone-in chicken breasts if preferred; adjust cooking time accordingly.
  • If you want to make this dish gluten-free, ensure the chicken broth used is certified gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to prevent drying out.

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