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
Scale
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.
