Here’s a comforting and easy recipe for Oven-Baked Chicken and Rice — tender chicken, flavorful rice, and a one-pan meal that’s simple to prepare.
🍗 Ingredients (serves 4)
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1 ½ cups (300 g) long-grain rice (like basmati)
- 3 cups (720 ml) chicken broth or water
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme or mixed herbs
- 2 tbsp olive oil or melted butter
- Optional vegetables: 1 cup peas, carrots, or bell peppers, chopped
👩🍳 Instructions
1. Preheat the oven
- Preheat oven to 180 °C (350 °F).
2. Prepare the chicken
- Pat chicken dry with paper towels.
- Rub with olive oil, salt, pepper, and paprika. Set aside.
3. Assemble the dish
- In a greased oven-safe baking dish, spread the rice evenly.
- Sauté onions and garlic in a small pan with a little oil until soft, then stir into the rice.
- Add chicken broth, herbs, and optional vegetables. Stir lightly.
- Place chicken thighs on top of the rice, skin side up.
4. Bake
- Cover the dish with aluminum foil.
- Bake for 40–45 minutes. Remove foil and bake an additional 10–15 minutes until chicken is golden and cooked through (internal temp 74 °C / 165 °F) and rice is tender.
5. Serve
- Fluff the rice with a fork, serve chicken on top, and drizzle with pan juices.
🌟 Tips & Variations
- Rice choice: Basmati or jasmine works best for fluffy rice; brown rice will take longer to cook.
- Flavor boost: Add a pinch of saffron, turmeric, or garam masala to the rice for extra aroma.
- Vegetable options: Peas, carrots, corn, or bell peppers can be added for color and nutrition.
- Crispy skin: Broil the chicken for 2–3 minutes at the end for extra crispy skin.
I can also give a Pakistani-style version using masala spices, ginger-garlic paste, and yogurt-marinated chicken for a rich, flavorful baked chicken and rice dish.
Do you want me to make that version?
