Description
This Oven-Baked Chicken and Rice recipe combines tender, flavorful chicken thighs with perfectly cooked, savory rice in a single dish. Infused with garlic, onion, paprika, and thyme, it’s a comforting and easy-to-make meal ideal for family dinners. The chicken skin crisps up beautifully under the oven’s heat, making each bite satisfying and delicious.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Rice Mixture
- 1 cup long-grain white rice
- 1 3/4 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s at the right temperature once the dish is assembled.
- Prepare Rice Base: Spread the uncooked long-grain white rice evenly in the bottom of a large ovenproof dish, creating a bed for the chicken.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté for 3-4 minutes until they are softened and fragrant to build flavor.
- Combine Rice and Broth: Pour the sautéed onion and garlic mixture over the rice, then add the chicken broth evenly over the rice to ensure it cooks properly.
- Season and Arrange Chicken: Season the chicken thighs with paprika, dried thyme, salt, and pepper. Place the chicken skin-side up on top of the rice and broth mixture to allow the juices to infuse the rice during baking.
- Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and moisture, then bake in the preheated oven for 35 minutes to cook the chicken and rice through.
- Crisp Chicken Skin: Remove the foil and continue baking uncovered for an additional 10-15 minutes. This step crisps the chicken skin and ensures the rice is fully tender.
- Garnish and Serve: Sprinkle fresh parsley over the chicken and rice before serving to add a fresh, herbal finish. Serve hot for a comforting meal.
Notes
- Bone-in, skin-on chicken thighs lock in moisture and provide rich flavor; you can substitute with boneless thighs but reduce cooking time slightly.
- If you prefer, add vegetables like peas or carrots to the rice mixture for added nutrition and color.
- Make sure to cover the dish tightly with foil to prevent the rice from drying out during baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
