Description
This Oven-Baked Chicken and Rice recipe is a comforting one-pan dish featuring tender, juicy chicken thighs baked atop a flavorful bed of seasoned rice infused with sautéed onions, garlic, and aromatic herbs. The chicken skin crisps up beautifully in the oven while the rice absorbs rich chicken broth and spices, making a hearty and satisfying meal perfect for weeknights or meal prep.
Ingredients
Scale
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 (for sautéing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken and rice.
- Prepare Rice Base: Spread the uncooked long-grain white rice evenly at the bottom of a large ovenproof dish, creating a base layer for the chicken.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3 to 4 minutes.
- Add Aromatics and Broth to Rice: Pour the sautéed onion and garlic mixture over the rice in the ovenproof dish, then add the chicken broth evenly across the rice.
- Season and Place Chicken: Season the chicken thighs liberally with paprika, dried thyme, salt, and pepper. Arrange the chicken thighs skin-side up on top of the rice and broth mixture.
- Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and bake in the preheated oven for 35 minutes, allowing the rice to cook and the chicken to cook through.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 10 to 15 minutes, until the chicken skin is crispy and golden, and the rice is fully cooked.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a fresh finish and serve hot for a comforting meal.
Notes
- Use bone-in, skin-on chicken thighs to ensure juiciness and crisp skin.
- If you prefer white rice that is less firm, you can add an additional 1/4 cup chicken broth.
- For a spicier kick, add a pinch of cayenne pepper when seasoning the chicken.
- Covering tightly with foil during the initial bake helps steam the rice perfectly without drying it out.
- Ensure the chicken skin is facing up to get that golden, crispy texture during the uncovered baking phase.
