Oven-Baked Chicken and Rice
A comforting one-pot meal featuring golden chicken thighs and savory rice, perfect for weeknight dinners and family gatherings.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs Use boneless for quicker cooking.
- 1.5 cups long-grain white rice Medium grain works too; replace with brown rice, add extra cooking time and liquid.
- 3 cups low-sodium chicken broth Vegetable broth can be used for a lighter taste.
- 1 medium onion, finely chopped Shallots can be used as a milder substitute.
- 3 cloves garlic, minced Use garlic powder (1 teaspoon) in a pinch.
- 1 cup frozen peas and carrots Swap for roasted vegetables after baking for texture contrast.
- 2 tablespoons olive oil Melted butter can give a richer finish.
- 1 teaspoon smoked paprika Sweet paprika or a pinch of cayenne can be used for heat.
- 1 teaspoon dried thyme or oregano Italian seasoning can also work.
- to taste Salt and black pepper Season as desired.
- for garnish Fresh parsley, chopped Cilantro can be used for a different flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Pat the chicken thighs dry and season generously with salt, pepper, smoked paprika, and half the thyme.
- In an ovenproof skillet or Dutch oven over medium heat, warm the olive oil. Add the chicken skin-side down and sear for 4–5 minutes until the skin is golden and crisp. Flip and cook for 2 minutes more to lock in juices. Transfer the chicken to a plate.
- In the same pan, reduce heat and add the chopped onion. Sauté until translucent, about 3–4 minutes, then stir in garlic and cook until fragrant, about 30 seconds.
- Pour in the rice, stirring to coat each grain with the oil and onion. This adds depth and a nutty aroma.
- Add chicken broth, remaining thyme, frozen peas and carrots, and a pinch of salt and pepper. Bring to a gentle simmer.
- Nestle the seared chicken thighs back into the rice, skin-side up. Cover the pan with a lid or aluminum foil and transfer to the preheated oven.
Cooking
- Bake for 35–40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Uncover for the last 5–7 minutes for extra-crispy skin.
- Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Notes
For a creamy twist, stir in 1/2 cup plain Greek yogurt or 1/4 cup cream cheese after baking. Make variations by swapping spices, adding lemon zest, or using cauliflower rice.