Description
This Oven Baked Chicken and Rice recipe is a one-pan wonder that results in flavorful, tender chicken with perfectly cooked rice. A comforting and easy weeknight meal that the whole family will love!
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice:
- 1 cup long grain white rice (uncooked)
- 2 1/4 cups chicken broth
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Season the chicken: Combine paprika, thyme, oregano, salt, and pepper. Rub the seasoning mixture over the chicken thighs.
- Sear the chicken: Brown the chicken thighs in a skillet, then remove from heat.
- Prepare the baking dish: Spread uncooked rice in a baking dish. Add onion, garlic, and chicken broth. Place seared chicken on top.
- Bake: Cover with foil and bake for 35 minutes. Remove foil and bake for additional 20–25 minutes until rice is tender and chicken is cooked.
- Serve: Garnish with parsley before serving.
Notes
- For added flavor, stir in frozen peas or chopped carrots with the rice.
- You can use boneless chicken thighs or breasts, adjusting baking time accordingly.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 450
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
