Description

This Oven-Baked Chicken and Rice recipe is a comforting one-dish meal featuring tender, seasoned chicken thighs baked atop fragrant long-grain rice cooked in savory chicken broth. The dish is enhanced with sautéed onions and garlic, then baked to perfection in the oven, resulting in juicy chicken with crispy skin and fluffy, flavorful rice. Garnished with fresh parsley, it makes a simple yet satisfying family dinner.

Ingredients

Scale

Chicken

4 bone-in, skin-on chicken thighs
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Olive oil, for sautéing

Rice Mixture

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

Garnish

Fresh parsley for garnish

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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 in a large ovenproof dish, creating a flat layer as the base of the dish.
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 3-4 minutes. This step enhances the flavor of the rice.
Add Aromatics and Broth to Rice: Pour the sautéed onion and garlic evenly over the rice in the ovenproof dish, then add the chicken broth to the rice and aromatics.
Season and Arrange Chicken: Season the chicken thighs with paprika, dried thyme, salt, and pepper. Place them skin-side up on top of the rice mixture, ensuring even distribution.
Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and bake in the preheated oven for 35 minutes. This time allows the rice to cook through and the chicken to start cooking evenly.
Uncover and Finish Baking: Remove the foil and bake for an additional 10-15 minutes. This step crisps the chicken skin and fully cooks the rice until fluffy.
Garnish and Serve: Once baked, garnish the dish with fresh parsley. Serve the chicken and rice hot for a fulfilling meal.

Notes

Ensure the chicken thighs are skin-on for crispy skin after baking.
Use an ovenproof dish large enough to hold the rice and chicken in a single layer for even cooking.
Do not stir the rice after adding the broth to keep texture intact.
Adjust seasoning according to taste, especially salt and pepper.
Leftovers can be refrigerated for up to 3 days and reheated gently.