Description
Make the best oven baked chicken and rice! Juicy chicken, flavorful rice, and a one-pan recipe perfect for busy weeknights or meal prep.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp olive oil
For the Rice:
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp turmeric (for color and warmth)
- 1 tbsp butter
Instructions
Step 1: Prepare the Chicken
- Preheat the oven to 350°F (175°C).
- Pat dry the chicken with paper towels.
- Season both sides with salt, black pepper, paprika, garlic powder, and onion powder.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Step 2: Prepare the Rice
- In the same skillet, melt butter and sauté onions until soft.
- Add garlic, thyme, turmeric, salt, and black pepper, and cook for 1 minute.
- Stir in uncooked rice and toast for 2 minutes.
- Pour in chicken broth and stir to combine.
Step 3: Bake the Dish
- Place the seared chicken on top of the rice mixture in the skillet.
- Cover the skillet with foil or a lid and bake for 35 minutes.
- Remove the foil and bake for an additional 10-15 minutes to crisp up the chicken skin.
- Let the dish rest for 5 minutes before serving.
Notes
- Use bone-in chicken for maximum flavor and moisture.
- Sear the chicken well before baking to lock in juices.
- Do not stir the rice after adding the broth to maintain texture.
- For extra flavor, replace some chicken broth with coconut milk.
- Make it spicy by adding red pepper flakes or cayenne.
- Garnish with fresh parsley or lemon zest for a bright finish.
- Prep Time: 10minutes
- Cook Time: 45minutes