Chicken and rice in the oven

Here’s a simple, one-pan oven-baked chicken and rice recipe—easy and cozy 🍗🍚

Oven-Baked Chicken and Rice

Ingredients

• 4 chicken thighs or drumsticks (bone-in, skin-on works best)
• 1 cup uncooked long-grain rice
• 2 cups chicken broth (hot is best)
• 1 small onion, chopped (optional)
• 2 cloves garlic, minced (optional)
• 1 tbsp olive oil or butter
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp dried thyme or Italian seasoning

Oven: 375°F (190°C)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Prepare the rice:
   Spread the uncooked rice evenly in a baking dish (9×13 or similar).
   Add onion and garlic if using. Pour in chicken broth and stir gently.
3. Season the chicken:
   Rub chicken with olive oil or butter. Season with salt, pepper, paprika, and thyme.
4. Assemble:
   Place the chicken pieces on top of the rice.
5. Cover tightly with foil.
6. Bake for 35 minutes.
7. Uncover and bake another 20–25 minutes, until:
   • Rice is tender
   • Chicken is cooked through (165°F / 74°C) and lightly golden
8. Rest 5 minutes, then fluff rice and serve.

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Tips & Variations

• Add frozen peas, carrots, or broccoli during the last 15 minutes.
• For extra flavor, sprinkle a little lemon juice or parmesan on top.
• If rice looks dry, add ¼ cup hot broth and cover again for a few minutes.

If you want, I can adjust this for boneless chicken, brown rice, or a spicy version 😊