Description
This Oven Baked Chicken and Rice recipe features tender, skinless chicken thighs baked atop a flavorful bed of rice infused with aromatic herbs and spices. The dish is cooked entirely in the oven, making it a simple yet satisfying one-pan meal perfect for family dinners.
Ingredients
Scale
Chicken
- 5 bone-in chicken thigh fillets, skin removed
Vegetables & Aromatics
- 1 onion, chopped (brown, white, or yellow)
- 2 large garlic cloves, minced
Cooking Fats
- 2 tbsp (30g) butter or olive oil
- Oil spray (optional, for finishing)
Rice & Liquids
- 1 1/2 cups (270g) uncooked white rice
- 1 1/2 cups (375 ml) hot chicken broth or stock
- 1 1/4 cups (315 ml) hot water
Spices & Herbs
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Black pepper, to taste
- Fresh thyme leaves or finely chopped parsley, for garnish
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) to prepare for baking.
- Cook Onions and Garlic: Scatter the chopped onion and minced garlic evenly in a baking dish approximately 10 x 15 inches (25 x 35 cm). Place the butter in the center and bake for 15 minutes, stirring around the 12-minute mark if some parts brown too quickly, to ensure even cooking.
- Season the Chicken: While the aromatics are baking, combine paprika, dried thyme, garlic powder, onion powder, salt, and black pepper to make a chicken rub. Sprinkle this seasoning on both sides of each chicken thigh fillet.
- Add Rice to Dish: Remove the baking dish from the oven and evenly add the uncooked white rice to the onions and garlic. Mix well to combine everything.
- Arrange Chicken and Add Liquids: Place the seasoned chicken thighs on top of the rice mixture. Carefully pour the hot chicken broth and water around the chicken, ensuring the rice is submerged but the chicken stays on top.
- Bake Covered: Cover the dish tightly with foil and bake for 30 minutes. Then, remove the foil, optionally spray the chicken with oil to promote browning, and continue baking uncovered for another 20 minutes, until the liquid is absorbed and the chicken is cooked through.
- Rest and Serve: Let the dish stand for 5 minutes after baking. Remove the chicken thighs, fluff the rice with a fork, garnish with fresh parsley or thyme, and serve hot for a delicious meal.
Notes
- Use bone-in chicken thighs without skin for juicier meat and less fat.
- Hot chicken broth and water help ensure the rice cooks evenly in the oven.
- You can substitute butter with olive oil for a dairy-free option.
- Spraying the chicken with oil after removing the foil enhances the golden finish but is optional.
- Ensure the baking dish is large enough (approx. 10 x 15 inches) to allow even cooking.
