Description
This Oven Baked Chicken and Rice recipe offers a comforting one-dish meal featuring tender bone-in chicken thighs baked atop a bed of fragrant white rice and aromatics. With a blend of herbs and spices, the chicken is richly seasoned and cooked in a flavorful broth, resulting in a juicy, satisfying dish perfect for an easy family dinner.
Ingredients
Scale
Chicken and Seasoning
- 5 bone-in chicken thigh fillets, skin removed
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- Black pepper, to taste
Aromatics and Rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter (or olive oil)
- 1 ½ cups uncooked white rice
- 1 ½ cups hot chicken broth or stock
- 1 ¼ cups hot water
Finishing
- Oil spray (optional)
- Fresh thyme leaves or finely chopped parsley, for garnish
Instructions
- Preheat Oven and Bake Aromatics: Preheat your oven to 350°F (180°C). Scatter the chopped onion and minced garlic evenly in a baking dish approximately 10 x 15 inches in size. Place the butter in the center of the dish and bake for 15 minutes. Stir occasionally if needed to prevent the aromatics from burning, allowing them to soften and release their flavors.
- Season Chicken: While the onions and garlic bake, combine paprika, dried thyme, garlic powder, onion powder, salt, and black pepper to create a seasoning rub. Generously coat both sides of each chicken thigh fillet with the rub, ensuring even coverage for maximum flavor.
- Assemble and Bake: Remove the baking dish from the oven and add the uncooked rice, stirring it thoroughly to mix with the baked onions and garlic. Arrange the seasoned chicken thighs on top of the rice. Pour the hot chicken broth and hot water carefully around the chicken and rice. Cover the dish tightly with foil and bake in the oven for 30 minutes, allowing the rice to absorb the liquid and the chicken to cook gently.
- Uncover and Finish: After 30 minutes, remove the foil. Optionally, spray the chicken with a light coat of oil to help crisp the surface. Return the dish to the oven and bake uncovered for an additional 20 minutes, or until the liquid is fully absorbed, and the chicken is thoroughly cooked with a lightly browned finish.
- Rest and Serve: Remove the dish from the oven and allow it to rest for 5 minutes to let the flavors settle. Then, carefully remove the chicken. Fluff the rice with a fork to separate the grains. Garnish the dish with fresh parsley or thyme leaves before serving to add a pop of color and fresh herbaceous notes.
- Optional Gravy: The dish is flavorful on its own, but if desired, you can make a quick gravy to accompany it (see notes for suggestions).
Notes
- For a crispy skin, you can leave the skin on the chicken thighs and adjust cooking time accordingly.
- Use homemade or good-quality chicken broth for deeper flavor.
- You can substitute white rice with brown rice but increase the cooking time and liquid accordingly.
- To make a quick gravy, use the pan juices by placing the baking dish over medium heat on the stovetop, adding a tablespoon of flour to the juices, stirring to thicken, and then seasoning to taste.
- This dish can be prepared a day ahead and reheated gently in the oven.
