Prep Time: 10 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 20 mins | Servings: 5
This is another one-pot recipe that I plan to keep forever! Incredibly easy to whip up with minimal prep work, but guarantee a superb result. This oven-baked chicken and rice surely exceeded all expectations! With tender and juicy chicken and fluffy, super flavorful rice that everyone loves and enjoys. The ingredients you need are only a few simple, readily available ingredients. Enjoy this by itself or with a simple side salad for a spectacular and filling weeknight dinner excellent for everybody!
Ingredients
2 tablespoons butter cut Into pieces
5 bone-in chicken thigh fillets, skin off
2 garlic cloves, minced
1 onion, chopped
1 ½ c. chicken stock
1 ¼ c. water
1 ½ c. uncooked white rice (long-grain, jasmine, or basmati work great)
Fresh chopped parsley for garnish
Oil spray
CHICKEN RUB:
1 teaspoon dried thyme
¾ teaspoon salt
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
Black pepper
How to make Oven Baked Chicken and Rice
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Scatter the onion in a 9 x 13-inch baking dish and top with the cut butter pieces.
Step 3: Place in the preheated oven and bake for about 15 minutes until some of the onion pieces have browned.
Step 4: Mix the chicken rub ingredients (dried thyme, salt, paprika, onion powder, garlic powder, and pepper). On both sides of the chicken pieces, rub this mixture.
Step 5: On top of the baked onions, place the rice and mix. Pour in the chicken stock and add the garlic, then water. Over the rice mixture, place the pieces of chicken.
Step 6: Tent the dish with foil and bake in the preheated oven for about 30 minutes. Uncover and spray the thighs with oil spray. Return to the oven and continue to bake for additional 20 minutes, uncovered.
Step 7: Remove from the oven when done and serve immediately. Enjoy!
Ingredients
- 2 tablespoons butter cut Into pieces
- 5 bone-in chicken thigh fillets, skin off
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 ½ c. chicken stock
- 1 ¼ c. water
- 1 ½ c. uncooked white rice (long-grain, jasmine, or basmati work great)
- Fresh chopped parsley for garnish
- Oil spray
- CHICKEN RUB:
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Scatter the onion in a 9 x 13-inch baking dish and top with the cut butter pieces.
Step 3: Place in the preheated oven and bake for about 15 minutes until some of the onion pieces have browned.
Step 4: Mix the chicken rub ingredients (dried thyme, salt, paprika, onion powder, garlic powder, and pepper). On both sides of the chicken pieces, rub this mixture.
Step 5: On top of the baked onions, place the rice and mix. Pour in the chicken stock and add the garlic, then water. Over the rice mixture, place the pieces of chicken.
Step 6: Tent the dish with foil and bake in the preheated oven for about 30 minutes. Uncover and spray the thighs with oil spray. Return to the oven and continue to bake for additional 20 minutes, uncovered.
Step 7: Remove from the oven when done and serve immediately. Enjoy!
