Oven Chicken and Rice (Printable Recipe Version)
Juicy chicken thighs and tender rice that cook together in a single pan. Perfect flavors with almost zero mess.
# Ingredients You’ll Need:
→ Chicken
01 -
5 skinless chicken thighs, bone-in
02 -
Cooking spray for coating
→ Rice Base
03 -
1 large onion, diced
04 -
2 garlic cloves, finely chopped
05 -
1½ cups of long-grain, jasmine, or basmati rice
06 -
2 tablespoons of butter, divided into smaller cubes
07 -
1¼ cups water
08 -
1½ cups of chicken broth
→ Chicken Rub
09 -
1 teaspoon ground paprika
10 -
3/4 teaspoon salt
11 -
A dash of black pepper
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon onion powder
14 -
1 teaspoon dried thyme flakes
→ Garnish
15 -
Finely chopped parsley
# Steps to Make It:
01 -
Preheat oven to 350°F. Toss diced onion with butter in a 9x13 dish. Bake for 15 minutes or until some pieces turn golden.
02 -
Combine thyme, paprika, garlic and onion powder, salt, and pepper. Massage the mix onto all sides of the chicken thighs.
03 -
Stir the rice into the partly browned onions in your dish. Add garlic, chicken stock, and water on top.
04 -
Lay the seasoned chicken pieces over the rice. Cover it tightly with foil. Cook in the oven for 30 minutes.
05 -
Remove foil, lightly coat chicken with oil spray, and return to the oven for another 20 minutes. Cook until the chicken is done and rice is soft.
06 -
Sprinkle parsley on top before serving warm.
# Extra Information:
01 -
Keep tightly covered with foil for the first 30 minutes, or your rice won’t cook properly.
02 -
Let the dish sit for 5–10 minutes before serving it up.