Oven Baked Chicken and Rice
A hearty one-pan meal featuring tender chicken thighs and flavorful rice, perfect for busy nights and family gatherings.
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!
Notes
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. You can replace chicken thighs with chicken breasts for a leaner option. Brown rice can be used for a healthier version, but adjust the cooking time.