Oven Baked Chicken and Rice

Prep time: 10 mins | Cook time: 1 hr 10 mins | Total time: 1 hr 20 mins | Servings: 5

A complete meal in one. This oven-baked dish with fluffy rice and juicy chicken is always a hit at home. Outrageously delicious and made in a single skillet on the stove for an easy meal perfect for your entire family!

Ingredients

2 tablespoons (30 grams) butter (or olive oil)

5 bone-in chicken thigh fillets, peel skin OFF

2 cloves garlic (large), minced

1 1/2 c.  (270 grams) uncooked white rice

1 onion, chopped (brown, white, or yellow)

1 1/4 c. (315 ml) water, hot (tap is fine)

1 1/2 c. (375 ml) chicken broth/stock, hot

CHICKEN RUB:

1/2 teaspoon garlic powder

1 teaspoon paprika powder

1/2 teaspoon onion powder

1 teaspoon dried thyme

Black pepper

3/4 teaspoon salt

OPTIONAL GARNISH:

Fresh thyme leaves or finely chopped parsley

Oil spray

How to make Oven Baked Chicken and Rice

Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.

Step 2: In a 10 x 15-inch or 25 x 35 cm baking dish, scatter the onion and garlic. In the middle, place the butter. Pop in the oven for about 15 minutes. Make sure to check after 12 minutes and stir if some bits are browning too much.

Step 3: In the meantime, combine the Chicken Rub ingredients and sprinkle them on each side of the chicken.

Step 4: Take the baking dish out of the oven after 15 minutes and stir in the rice. Tent using foil and continue to bake for another 30 minutes. Uncover and grease the chicken with oil (if you want a nicer finish). Return to the oven and bake for 20 minutes more or until the liquid has been absorbed.

Step 5: After baking, allow the baked chicken and rice to stand for about 5 minutes. Then, take the chicken out and fluff the rice.

Step 6: Serve garnished with some parsley and thyme. Enjoy!

Notes:

For this recipe, use bone-in thighs as it cooks same time as the chicken. Make sure to remove the skin or the rice will be too greasy. Or use drumsticks (skin on and same cook time).

If using boneless, skinless thigh fillets or breasts, first bake the rice in the oven, covered with foil (without the chicken) for about 30 minutes. Uncover and place the chicken on top. Bake for another 20 to 25 minutes, uncovered until the liquid has been absorbed.

Swap the chicken rub with your preferred seasonings.

You can use any normal rice. I prefer long-grain rice as they are the fluffiest. Short and medium grain is okay, but the rice will turn a slight sticker.

If using brown rice, make sure to add an extra half cup of hot water. Cover and bake for about an hour. Remove the cover and bake for 15 minutes more until tender.

DO NOT USE Minute Rice, Risotto, or Paella Rice.

NUTRITION FACTS:

Serving: 318 Calories: 574cal (29%) | Carbohydrates: 47g (16%) | Protein: 28g (56%) | Fat: 29g (45%) | Saturated Fat: 9g (56%) | Cholesterol: 153mg (51%) | Sodium: 766mg (33%) | Potassium: 448mg (13%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 255IU (5%) | Vitamin C: 6.6mg (8%) | Calcium: 42mg (4%) | Iron: 1.9mg (11%)

Oven Baked Chicken and Rice

Rebecca Prep time: 10 mins | Cook time: 1 hr 10 mins | Total time: 1 hr 20 mins | Servings: 5 Remember it laterLike this recipe! Pin it to your… General Recipes Oven Baked Chicken and Rice European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 1 hr 10 mins 1 hr 10 mins

Nutrition facts: 574 calories 29 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons (30 grams) butter (or olive oil)
• 5 bone-in chicken thigh fillets, peel skin OFF
• 2 cloves garlic (large), minced
• 1 1/2 c.  (270 grams) uncooked white rice
• 1 onion, chopped (brown, white, or yellow)
• 1 1/4 c. (315 ml) water, hot (tap is fine)
• 1 1/2 c. (375 ml) chicken broth/stock, hot
• CHICKEN RUB:
• 1/2 teaspoon garlic powder
• 1 teaspoon paprika powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried thyme
• Black pepper
• 3/4 teaspoon salt
• OPTIONAL GARNISH:
• Fresh thyme leaves or finely chopped parsley
• Oil spray

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.

Step 2: In a 10 x 15-inch or 25 x 35 cm baking dish, scatter the onion and garlic. In the middle, place the butter. Pop in the oven for about 15 minutes. Make sure to check after 12 minutes and stir if some bits are browning too much.

Step 3: In the meantime, combine the Chicken Rub ingredients and sprinkle them on each side of the chicken.

Step 4: Take the baking dish out of the oven after 15 minutes and stir in the rice. Tent using foil and continue to bake for another 30 minutes. Uncover and grease the chicken with oil (if you want a nicer finish). Return to the oven and bake for 20 minutes more or until the liquid has been absorbed.

Step 5: After baking, allow the baked chicken and rice to stand for about 5 minutes. Then, take the chicken out and fluff the rice.

Step 6: Serve garnished with some parsley and thyme. Enjoy!

Notes

For this recipe, use bone-in thighs as it cooks same time as the chicken. Make sure to remove the skin or the rice will be too greasy. Or use drumsticks (skin on and same cook time). If using boneless, skinless thigh fillets or breasts, first bake the rice in the oven, covered with foil (without the chicken) for about 30 minutes. Uncover and place the chicken on top. Bake for another 20 to 25 minutes, uncovered until the liquid has been absorbed. Swap the chicken rub with your preferred seasonings. You can use any normal rice. I prefer long-grain rice as they are the fluffiest. Short and medium grain is okay, but the rice will turn a slight sticker. If using brown rice, make sure to add an extra half cup of hot water. Cover and bake for about an hour. Remove the cover and bake for 15 minutes more until tender. DO NOT USE Minute Rice, Risotto, or Paella Rice.