Description
Juicy, tender, and flavorful chicken baked with fluffy butter rice. This easy one-pot oven-baked chicken and rice dinner is family-friendly and requires minimal prep!
Ingredients
Scale
- 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 (2 pounds, 900g) chicken thighs, skinless, 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, uncooked
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F/180°C.
- In a large mixing bowl, whisk the oil and seasonings. Add the chicken thighs and mix until well coated. Marinate for 15-30 minutes if time allows.
- To a baking dish, add onion, garlic, olive oil, butter, hot vegetable stock, hot water, rice, salt, and pepper. Mix well.
- Place the chicken over the rice.
- Cover with foil and bake for 30 minutes.
- Uncover, spray the chicken with oil, and bake for 30 more minutes. Broil for a few minutes to crisp the edges.
- Remove from the oven, let rest for 10 minutes, fluff the rice, garnish with fresh herbs, and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through. For best results, use long-grain white rice such as basmati or jasmine. Brown rice requires a longer baking time and additional liquid.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Carbohydrates: 48g
- Protein: 35g
Keywords: Chicken and Rice, One-Pot Meal, Baked Chicken Recipe