Oven Baked Chicken and Rice

This oven baked chicken and rice recipe features tender, juicy chicken thighs baked over flavorful long-grain rice with garlic, onion, and aromatic herbs. It’s a simple, one-pan meal perfect for family dinners, weeknight meals, or meal prep, delivering a comforting and hearty combination of protein and rice.

Ingredients

For the Chicken

• 2 tbsp olive oil
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp garlic granules
• 6 skinless, bone-in chicken thighs (≈2 lbs / 900 g)

For the Rice

• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp melted butter
• 1 ½ cups (375 ml) hot vegetable or chicken stock
• 1 ¼ cups (315 ml) hot water
• 1 ½ cups (280 g) uncooked long-grain rice
• 1 tsp salt
• ¼ tsp ground black pepper

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Instructions

1. Preheat oven: Set oven to 350°F (180°C).
2. Season the chicken: In a large mixing bowl, whisk together olive oil, salt, pepper, smoked paprika, thyme, oregano, and garlic granules. Add chicken thighs and toss to coat thoroughly. Marinate for 15–30 minutes if time allows.
3. Prepare the rice: In a baking dish, combine diced onion, minced garlic, olive oil, melted butter, hot stock, hot water, uncooked rice, salt, and black pepper. Mix quickly to combine.
4. Assemble the dish: Place the seasoned chicken thighs over the rice mixture. Cover the baking dish with foil.
5. Bake: Bake covered for 30 minutes. Then uncover, lightly spray or brush the chicken with oil, and bake for an additional 30 minutes. Broil for a few minutes to achieve golden, crisp edges and a light crust on the chicken.
6. Rest and serve: Remove from the oven and allow to rest for 10 minutes. Fluff the rice, return the chicken if removed, and garnish with fresh herbs before serving.

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Why You’ll Love This Recipe

This oven baked chicken and rice is a comforting, one-pan meal with tender, juicy chicken and flavorful, fluffy rice. It’s an easy, fuss-free dish that’s perfect for family dinners, meal prep, or entertaining guests.

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Tips

• Marinate the chicken for longer to deepen the flavors.
• Use hot stock and water to help the rice cook evenly.
• Cover tightly with foil to lock in moisture during baking.
• Let the dish rest before serving to allow flavors to meld.

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Variations and Substitutions

• Protein: Swap chicken thighs for drumsticks, boneless chicken, or turkey pieces.
• Rice: Use basmati, jasmine, or brown rice (adjust cooking time accordingly).
• Vegetables: Add bell peppers, peas, or carrots for added color and nutrition.
• Seasonings: Experiment with smoked paprika, cumin, or fresh herbs for a different flavor profile.

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FAQs

Can I make this ahead of time?
Yes, assemble the dish and refrigerate for a few hours. Bake when ready, adding extra time if the chicken is cold.

Can I use frozen chicken?
Yes, but thaw completely before baking and pat dry to ensure even cooking.

How do I prevent the rice from sticking?
Use a well-oiled baking dish and stir the rice mixture before placing the chicken on top.

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Serving

Serve hot directly from the baking dish with a sprinkle of fresh herbs. Pairs well with a side salad, roasted vegetables, or steamed greens.

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Suggestions

• Garnish with parsley, cilantro, or green onions for freshness.
• Add a squeeze of lemon juice before serving for brightness.
• Use leftover chicken and rice for a quick stir-fry or fried rice the next day.