Description
This Oven Baked Chicken and Rice recipe combines tender, seasoned chicken thighs with aromatic baked rice for a comforting, one-dish meal. The chicken is rubbed with a flavorful blend of paprika, thyme, and garlic powders, then baked over a bed of buttery onions and garlic-infused rice, absorbing all the savory aromas. Finished with fresh herbs and optional gravy, this easy-to-make meal is perfect for a hearty family dinner.
Ingredients
Scale
Chicken and Seasoning
- 5 bone-in chicken thigh fillets, skin removed
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- Black pepper, to taste
Aromatics and Rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter (or olive oil)
- 1 ½ cups uncooked white rice
- 1 ½ cups hot chicken broth or stock
- 1 ¼ cups hot water
- Oil spray (optional)
Garnish
- Fresh thyme leaves or finely chopped parsley
Instructions
- Preheat Oven and Bake Aromatics: Preheat your oven to 350°F (180°C). Scatter the chopped onion and minced garlic evenly in a baking dish about 10 x 15 inches. Dot the butter (or olive oil) in the center of the dish and bake for 15 minutes, stirring occasionally to prevent burning and to allow the aromatics to soften and release their flavor.
- Season Chicken: While the aromatics bake, prepare the chicken rub by combining paprika powder, dried thyme, garlic powder, onion powder, salt, and black pepper. Generously sprinkle this seasoning blend on both sides of the chicken thighs to ensure full flavor penetration.
- Assemble and Bake: Remove the baking dish from the oven. Add the uncooked white rice to the dish and stir well to mix it with the softened onions and garlic. Arrange the seasoned chicken thighs on top of the rice evenly. Carefully pour the hot chicken broth and hot water around the chicken and rice mixture to provide moisture for cooking. Cover the dish tightly with foil.
- Bake Covered: Place the foil-covered dish back into the oven and bake for 30 minutes. This allows the rice to absorb the liquid and the chicken to cook through gently.
- Uncover and Finish Baking: Remove the foil. Optionally, spray the chicken with oil for a crispy finish. Bake uncovered for an additional 20 minutes, or until the liquid has been absorbed completely, and the chicken is cooked through with a slight golden brown color.
- Rest and Serve: Let the dish rest outside the oven for 5 minutes to allow flavors to meld and the rice to fluff up. Remove the chicken pieces and fluff the rice gently with a fork. Garnish with freshly chopped parsley or thyme before serving.
- Optional Gravy: The dish is flavorful on its own, but if desired, you can make a quick gravy from the pan drippings (see notes for gravy preparation tips).
Notes
- To make a simple gravy, remove the chicken and rice after baking, and pour the pan juices into a small saucepan. Heat over medium heat, whisk in a small amount of flour or cornstarch mixed with cold water, and simmer until thickened.
- Removing the chicken skin reduces fat content and keeps the dish lighter.
- You can use olive oil instead of butter for a dairy-free option.
- Ensure the rice used is long-grain white rice for best texture; adjust liquid quantities if using other rice types.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
