If you’re craving a meal that feels like a warm, comforting hug after a long day, the Oven-Baked Chicken Thighs with Rice and Herbs Recipe is your new best friend in the kitchen. This dish brings together juicy, tender chicken thighs baked right on top of fluffy, perfectly seasoned rice, all infused with fragrant herbs and a subtle hint of garlic and paprika. The result is an irresistible medley of flavors and textures that makes weeknight dinners not only easy but genuinely enjoyable. Plus, everything cooks together in one dish, so you get maximum flavor with minimal cleanup—what’s not to love?
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this Oven-Baked Chicken Thighs with Rice and Herbs Recipe a guaranteed success. Each item contributes an essential element to the dish, from the rich flavor of bone-in, skin-on chicken thighs to the earthiness of dried thyme that ties everything together.
- 4 bone-in, skin-on chicken thighs: These provide juicy meat and crispy skin, essential for flavor and texture.
- 1 cup long-grain white rice: The rice absorbs the broth and herbs, creating a fluffy, flavorful base.
- 1 3/4 cups chicken broth: Adds moisture and layers of savory depth to both rice and chicken.
- 1 small onion, finely chopped: Caramelizes slightly to bring sweetness and aromatic complexity.
- 2 cloves garlic, minced: Offers a fragrant punch that elevates the entire dish.
- 1 teaspoon paprika: Gives a subtle smoky warmth and beautiful color.
- 1 teaspoon dried thyme: Introduces a gentle herbal note that complements the chicken perfectly.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
- Fresh parsley for garnish: Adds a burst of color and a fresh finish just before serving.
How to Make Oven-Baked Chicken Thighs with Rice and Herbs Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). It might feel like a small step, but having the oven ready ensures that your chicken and rice cook evenly from the moment they go inside.
Step 2: Prepare the Rice Base
Spread the uncooked long-grain white rice evenly across the bottom of a large ovenproof dish. This simple step sets the stage for the rice to absorb all those delicious flavors from the broth and herbs later on.
Step 3: Sauté Aromatics
Heat some olive oil in a skillet over medium heat. Toss in the finely chopped onion and minced garlic, sautéing until they soften and their aromas fill your kitchen—about 3 to 4 minutes. This step builds the flavor foundation for the rice and chicken.
Step 4: Combine Rice Ingredients
Pour the sautéed onion and garlic mixture over the rice, then add the chicken broth. This broth will infuse the rice while it bakes, ensuring each grain is tender and flavorful.
Step 5: Season and Arrange Chicken
Season your chicken thighs generously with paprika, dried thyme, salt, and pepper. Then carefully place them skin-side up on top of the rice and broth mixture. This positioning allows the skin to crisp up beautifully in the oven.
Step 6: Bake Covered
Cover the dish tightly with aluminum foil. Pop it into your preheated oven and bake for 35 minutes. This covered baking step steams the rice and cooks the chicken gently, keeping everything moist and flavorful.
Step 7: Finish Baking Uncovered
Remove the foil and bake for an additional 10 to 15 minutes. This final stage crisps the chicken skin to golden perfection while making sure the rice is completely cooked and fluffy.
Step 8: Garnish and Serve
Once out of the oven, sprinkle freshly chopped parsley over the top for a fresh burst of color and flavor. Serve the dish hot, and savor every comforting bite of your homemade Oven-Baked Chicken Thighs with Rice and Herbs Recipe.
How to Serve Oven-Baked Chicken Thighs with Rice and Herbs Recipe
Garnishes
Fresh parsley is the star garnish for this dish, adding a bright, herbaceous note that wakes up the palate. You can also add a squeeze of fresh lemon juice just before serving to introduce a zesty contrast to the rich flavors.
Side Dishes
This dish pairs beautifully with simple roasted vegetables, like carrots or asparagus, or a crisp green salad to balance the hearty, comforting rice and chicken. A light cucumber and tomato salad with a vinaigrette can also add a refreshing touch.
Creative Ways to Present
For dinner guests or a family meal, consider serving this in individual ramekins or small cast-iron skillets to maintain heat and create a rustic, charming presentation. Drizzling a bit of extra virgin olive oil or melting a pat of herb butter on top just before serving takes it to the next level.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers of the Oven-Baked Chicken Thighs with Rice and Herbs Recipe in an airtight container in the refrigerator for up to 3 days. The rice may absorb more moisture over time, so it’s best enjoyed within this window for optimal texture.
Freezing
You can freeze leftovers by placing portions into freezer-safe containers or bags. Freeze for up to 2 months. When you thaw it, the rice might be a bit softer, but the flavors remain delicious and comforting.
Reheating
To reheat, gently warm the dish in the oven at 300°F (150°C) covered with foil to prevent drying out, or use a microwave with a sprinkle of water over the rice to keep it moist. If possible, crisp the chicken skin under a broiler for a couple of minutes for that freshly baked crunch.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, you can substitute boneless chicken thighs, but bone-in adds more flavor and helps keep the chicken juicy during baking. Adjust cooking time accordingly, as boneless pieces cook a little faster.
Is it possible to make this recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use gluten-free chicken broth. Always check labels when buying broth and seasonings.
Can I add vegetables to the rice while baking?
Definitely! Adding diced carrots, peas, or bell peppers to the rice before baking is a great way to increase nutrition and add color. Just ensure they’re cut small so they cook fully with the rice.
What’s the best type of rice to use?
Long-grain white rice is ideal here because it bakes evenly and stays fluffy. Avoid using quick-cooking or instant rice, as their texture isn’t suitable for this cooking method.
How do I ensure the chicken skin stays crispy?
Make sure to bake the chicken uncovered for the last 10–15 minutes to allow the skin to crisp up. Also, placing the chicken skin-side up and avoiding excess liquid on the skin helps get that perfect golden finish.
Final Thoughts
The Oven-Baked Chicken Thighs with Rice and Herbs Recipe is a real kitchen superstar—simple ingredients combining to create a heartwarming meal that’s perfect any night of the week. Whether you’re cooking for family or friends, this dish delivers big on comfort and flavor with minimal fuss. I can’t wait for you to try it and make it a beloved part of your own culinary rotation. Trust me, this one will keep people asking for seconds!
Print
Oven-Baked Chicken Thighs with Rice and Herbs Recipe
- 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 combines tender, juicy chicken thighs with perfectly cooked, flavorful rice infused with sautéed onion, garlic, and aromatic spices. Baked together in one dish, it offers a comforting, easy-to-make meal perfect for family dinners or meal prep.
Ingredients
Chicken and Rice
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 1 3/4 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- 2 tablespoons olive oil (for sautéing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken and rice together evenly.
- Prepare Rice Base: Spread the uncooked long-grain rice evenly across the bottom of a large ovenproof dish to form the base layer of your dish.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing them for 3-4 minutes until softened and fragrant.
- Combine Ingredients: Pour the sautéed onion and garlic mixture over the rice in the baking dish, then add the chicken broth, ensuring the rice is submerged to cook properly.
- Season Chicken: Season the chicken thighs with paprika, dried thyme, salt, and pepper. Place them 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 for 35 minutes, allowing the rice to cook and the chicken to start cooking through.
- Crisp Chicken Skin: Remove the foil and continue baking for an additional 10-15 minutes, or until the chicken skin becomes crispy and golden and the rice is tender and fully cooked.
- Garnish and Serve: Garnish the finished dish with fresh chopped parsley and serve hot, enjoying the harmonious flavors of the baked chicken and rice.
Notes
- Make sure to keep the chicken skin side up during baking to ensure it crisps nicely.
- If using bone-in chicken breasts instead of thighs, cooking time may vary slightly.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- To add extra vegetables, consider stirring in chopped bell peppers or carrots with the onions and garlic before baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
