Easy Oven Baked Chicken and Rice
Oven Baked Chicken and Rice
Introduction
Oven Baked Chicken and Rice is a hearty and comforting dish that brings warmth to any dinner table. This one-pan meal features tender chicken thighs and flavorful rice cooked together, making it a simple yet satisfying option for busy nights. With minimal prep time and maximum flavor, this recipe is sure to become a family favorite.
Why Make This Recipe
This recipe is perfect for a family meal or a gathering with friends. It is straightforward to prepare and requires just a few ingredients. By cooking everything in one dish, you not only save time on preparation and cleanup, but you also allow the flavors of the chicken and rice to merge beautifully. Plus, the ease of baking it in the oven means you can put it in and focus on other tasks until it’s time to eat.
How to Make Oven Baked Chicken and Rice
Making Oven Baked Chicken and Rice is quite simple. Just follow these easy steps:
Ingredients:
- 5 bone-in chicken thigh fillets, skin peeled off (Note 1)
- 1 onion, chopped (brown, white, or yellow)
- 2 large cloves of garlic, minced
- 2 tablespoons (30g) butter (or olive oil)
- 1 1/2 cups (270g) uncooked white rice (Note 3)
- 1 1/2 cups (375 ml) chicken broth or stock, hot
- 1 1/4 cups (315 ml) water, hot (tap is fine)
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- Black pepper
- Oil spray
- Fresh thyme leaves or finely chopped parsley for garnish
Directions:
- Preheat your oven to 180°C (350°F).
- Scatter the chopped onion and minced garlic in a baking dish (approximately 10 x 15 inches). Place the butter in the center. Bake for 15 minutes, checking at 12 minutes to mix if some parts are browning too much.
- While the onion and garlic bake, mix together the spices for the Chicken Rub. Sprinkle this seasoning on both sides of the chicken thighs.
- Remove the baking dish from the oven and add the uncooked rice. Mix it with the onion and garlic.
- Place the seasoned chicken on top of the rice, then pour the hot chicken broth and water around the chicken.
- Cover the dish with foil and bake for 30 minutes. After this, remove the foil, spray the chicken with oil for a nice finish (optional), and bake for another 20 minutes until the liquid is absorbed.
- Let it stand for 5 minutes. Remove the chicken and fluff the rice. Garnish with parsley or thyme if desired, serve, and enjoy!
How to Serve Oven Baked Chicken and Rice
Serve the dish warm straight from the oven. The chicken should be juicy, and the rice fluffy. You can pair it with a simple side salad or steamed vegetables for a complete meal.
How to Store Oven Baked Chicken and Rice
If you have leftovers, store them in an airtight container in the refrigerator. It can last for about 3 to 4 days. To reheat, you can use the microwave or oven until warmed throughout.
Tips to Make Oven Baked Chicken and Rice
- Make sure to remove the skin from the chicken thighs to reduce excess fat.
- Feel free to add your favorite vegetables, like peas or carrots, for extra nutrition.
- Stir the rice halfway through baking for even cooking if you prefer.
Variation
You can replace chicken thighs with chicken breasts if you prefer less fat. Additionally, try using brown rice instead of white rice for a healthier option, but adjust the cooking time accordingly as brown rice typically takes longer to cook.
FAQs
Q1: Can I use boneless chicken?
Yes, boneless chicken can be used, but adjust the cooking time as it will cook faster than bone-in chicken.
Q2: What if I don’t have chicken stock?
If you don’t have chicken broth, you can use water with additional spices or store-bought vegetable broth as a substitute.
Q3: Can I freeze the leftovers?
Yes, you can freeze leftover chicken and rice. Ensure it is stored in an airtight container for the best quality.
Enjoy making and sharing this delightful Oven Baked Chicken and Rice with family and friends for a cozy meal together!
Oven Baked Chicken and Rice
Ingredients
Main Ingredients
- 5 pieces bone-in chicken thigh fillets, skin peeled off Note 1
- 1 piece onion, chopped (brown, white, or yellow)
- 2 cloves large cloves of garlic, minced
- 2 tablespoons butter (or olive oil) (30g)
- 1.5 cups uncooked white rice (270g, Note 3)
- 1.5 cups chicken broth or stock, hot (375 ml)
- 1.25 cups water, hot (315 ml, tap is fine)
Spices
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.75 teaspoon salt
- Black pepper to taste
Garnish
- Fresh thyme leaves or finely chopped parsley for garnish
Miscellaneous
- Oil spray optional for chicken finish
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Scatter the chopped onion and minced garlic in a baking dish (approximately 10 x 15 inches). Place the butter in the center. Bake for 15 minutes, checking at 12 minutes to mix if some parts are browning too much.
- While the onion and garlic bake, mix together the spices for the Chicken Rub. Sprinkle this seasoning on both sides of the chicken thighs.
Cooking
- Remove the baking dish from the oven and add the uncooked rice. Mix it with the onion and garlic.
- Place the seasoned chicken on top of the rice, then pour the hot chicken broth and water around the chicken.
- Cover the dish with foil and bake for 30 minutes. After this, remove the foil, spray the chicken with oil for a nice finish (optional), and bake for another 20 minutes until the liquid is absorbed.
- Let it stand for 5 minutes. Remove the chicken and fluff the rice. Garnish with parsley or thyme if desired, serve, and enjoy!
