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Oven Baked Chicken and Rice
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Oven Baked Chicken and Rice

This one-pot baked chicken and rice dish is a comforting, family-friendly meal featuring juicy chicken and perfectly seasoned rice. With minimal prep and maximum flavor, it’s a go-to recipe for weeknight dinners.
Prep Time10 minutes
Cook Time1 hour
Course: Dinner
Servings: 5
Calories: 548kcal

Ingredients

For the chicken:

  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic granules
  • 6 chicken thighs about 2 pounds / 900g, skinless and bone-in

For the rice:

  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter melted
  • 1 1/2 cups 375 ml vegetable or chicken stock, hot
  • 1 1/4 cups 315 ml water, hot
  • 1 1/2 cups 280g long-grain rice (e.g., basmati or jasmine), uncooked
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat the oven: Set your oven to 350°F (180°C).
  • Season the chicken: In a large mixing bowl, whisk together the olive oil, salt, black pepper, smoked paprika, thyme, oregano, and garlic granules. Add the chicken thighs to the bowl and mix to coat them well. If time allows, marinate the chicken for 15-30 minutes.
  • Prepare the rice: In an 8×12-inch (20x30cm) baking dish, add the diced onion, minced garlic, olive oil, melted butter, hot vegetable or chicken stock, hot water, uncooked rice, salt, and pepper. Mix everything together.
  • Assemble the dish: Place the seasoned chicken thighs on top of the rice mixture.
  • Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.
  • Bake uncovered: Remove the foil, spray the chicken with oil, and return the dish to the oven. Bake for an additional 30 minutes. For crispy, golden edges, broil the chicken for a few minutes at the end.
  • Rest and serve: Remove the dish from the oven and allow it to rest for 10 minutes. Fluff the rice with a fork (remove the chicken if needed, then place it back in). Garnish with fresh herbs and serve warm.

Notes

Rice Options: Long-grain varieties like jasmine or basmati work best; avoid quick-cooking or sticky rice.
Chicken Alternatives: Boneless thighs or drumsticks can be substituted, but adjust cooking times accordingly.
Leftovers: Reheat gently in the oven or microwave with a splash of water to keep the rice moist.