Oven Baked Chicken and Rice

The aroma of roasted chicken mingling with the warmth of freshly cooked rice creates a comforting and inviting atmosphere in any home. This Oven Baked Chicken and Rice dish requires only one pot and about an hour, making it a perfect weeknight meal that’s both satisfying and hassle-free. The beauty of this recipe lies in its simplicity – the chicken becomes wonderfully tender while the rice absorbs all the savory flavors.

This dish is ideal for families or anyone seeking a cozy meal. Whether you’re hosting a casual dinner or preparing a meal for weekly meal prep, this recipe fits the bill. Leftovers store well and can conveniently be reheated for a quick lunch or dinner.

Why You’ll Love This Recipe

• The combination of succulent chicken and fluffy rice creates a satisfying texture.
• It’s a one-pan meal, meaning less cleanup and more time to enjoy your cooking.
• Simple seasoning delivers a flavor-packed dish without excessive preparation.
• The baking process ensures that both the chicken and rice are infused with delicious broth.

What You’ll Need

Gather the following ingredients to make this flavorful dish:

For the Chicken

• 5 bone-in chicken thigh fillets, peel skin off (Note 1)

For the Aromatics

• 1 onion, chopped (brown, white or yellow)
• 2 cloves garlic, minced

For the Rice

• 1 1/2 cups uncooked white rice (270g) (Note 3)

For the Broth

• 1 1/2 cups chicken broth/stock, hot (375 ml) (I microwave)
• 1 1/4 cups water, hot (tap is fine) (315 ml)

For Seasoning

• 2 tbsp butter (30g) (or olive oil)
• 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
• Oil spray

For Garnishing

• Fresh thyme leaves or finely chopped parsley

Note: Butter can be swapped for olive oil for a lighter option.

Substitutions & Swaps

• Chicken thighs can be replaced with chicken drumsticks.
• White rice can be substituted with brown rice; adjust cooking time.
• Olive oil works well in place of butter.
• Dried thyme can be swapped with fresh thyme for more flavor.

How to Make It

Follow these simple steps to create your Oven Baked Chicken and Rice.

1. Preheat oven

Preheat your oven to 180°C (350°F).

2. Bake aromatics

Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the center. Bake for 15 minutes, checking at 12 minutes and mixing if some bits are browning too much.

3. Season chicken

Meanwhile, mix together the chicken rub with the paprika, thyme, garlic powder, onion powder, salt, and black pepper. Sprinkle this mixture on both sides of the chicken thighs.

4. Add rice

Remove the baking dish from the oven and add the uncooked rice. Mix well to ensure the rice is coated with the flavorful juices from the onions and garlic.

5. Arrange chicken

Place the seasoned chicken on top of the rice evenly. Pour the hot chicken broth and water around the chicken to keep the rice moist.

6. Cover and bake

Cover the dish with foil, then bake for 30 minutes. After 30 minutes, remove the foil, spray the chicken with oil (if desired for a nicer finish), and bake for a further 20 minutes until the liquid is fully absorbed.

7. Stand and serve

Let the dish stand for 5 minutes, then remove the chicken from the dish and fluff up the rice with a fork. Garnish with parsley or fresh thyme if desired, then serve and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 3 months; thaw overnight before reheating.
Reheat: Microwave on medium for 2-3 minutes or until heated through.

Tips for Best Results

• Always ensure that the liquid is hot for better absorption by the rice.
• Don’t skip the resting time; this allows the flavors to meld together beautifully.
• Feel free to add vegetables like peas or carrots for added nutrition and flavor.
• Adjust seasoning to your personal taste for a customized flavor profile.

Serving Suggestions

• Serve with a side salad for a refreshing contrast.
• Pair with steamed vegetables for a complete meal.
• Enjoy with crusty bread to soak up all the delicious juices.