Easy One-Pan Oven-Baked Chicken and Rice Recipe
This Oven Baked Chicken and Rice is a simple and wholesome meal that's a breeze to make, using just a handful of ingredients. It features juicy chicken thighs, perfectly cooked rice, and deliciously roasted vegetables for quick dinner.
Servings 6 servings
Calories 316kcal
Ingredients
- 6 bone-in chicken thighs
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1/2 red pepper diced
- 1 carrot diced
- 2 tbsp butter
- 2 cups uncooked rice
- 2 cups chicken broth
- 2 1/4 cups water
- Salt and pepper to taste
Chicken Rub
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the Oven. Preheat your oven to 375°F (190°C).
- Chop the Vegetables. Finely chop the onion, dice the red pepper, and dice the carrot. Mince the garlic cloves.
- Grease a large baking dish (10x15-inch) with butter or non stick cooking spray.
- Then add the rice, finely chopped onion, minced garlic, red pepper, and carrot.
- Pour in 2 cups of chicken broth and 2 1/4 cups of water. Season with salt and pepper to taste. Stir well to combine.
- Make the Chicken Rub. In a small bowl, mix 1 tsp paprika, 1 tsp dried thyme, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp pepper to create the chicken rub.
- Place the chicken thighs on top of the rice mixture.
- Rub the prepared chicken rub mixture evenly over the chicken thighs, ensuring they are well coated. Cover the baking dish with a lid or aluminum foil.
- Baking. Transfer to the oven and bake for 30 minutes. After 30 minutes, remove the lid or foil. Continue baking for another 10-15 minutes, until chicken is fully cooked (165°F or 74°C internally) and rice is tender. Remove the chicken thighs from the baking dish and set them on a plate.
- Use a fork or a spoon to gently stir the rice in the skillet to ensure it's evenly cooked and any liquid is absorbed.
- Once the rice is well stirred, return the baked chicken thighs on top of the rice mixture.
- Garnish with fresh herbs or extra pepper if desired.
Notes
Rice Varieties: While long-grain white rice is suggested, other types like basmati, jasmine, or brown rice can be used. Adjust cooking times accordingly, especially for brown rice, which takes longer.
Veggie Variety: You can use other vegetables like peas, green beans, or corn based on what you have on hand. Fresh or frozen veggies both work!
Check and Stir: Halfway through the baking time, stir the dish to ensure even cooking and check if you need to add more liquid.
Spice it Up: If you like a little heat, add some red pepper flakes or diced chili.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 0.4g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 111mg | Potassium: 296mg | Vitamin A: 113IU | Calcium: 12mg | Iron: 1mg