Oven Baked Chicken and Rice
This Oven Baked Chicken and Rice recipe is a comforting one-pan meal featuring juicy chicken thighs and aromatic rice baked together with savory herbs and spices, perfect for an easy and flavorful dinner.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic granules
- 6 chicken thighs about 2 pounds or 900g, skinless, bone-in
- 1 ½ cups long-grain white rice rinsed
- 3 cups chicken broth use a broth that aligns with your dietary preferences
- 1 medium onion finely chopped
- 2 cloves garlic minced
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). While it heats, rinse the rice under cold water until the water runs clear to remove excess starch — this ensures fluffy rice.
- In a small bowl, combine the olive oil, salt, pepper, smoked paprika, dried thyme, dried oregano, and garlic granules to create a flavorful spice mixture. Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over each piece, making sure to coat both sides well.
- In a large oven-safe skillet or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the rinsed rice to the skillet with the onions and garlic, stirring to coat the grains with oil and flavor. Pour in the chicken broth, stirring gently to combine. Nestle the seasoned chicken thighs on top of the rice in a single layer.
- Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 45 minutes, until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the rice is tender.
- Once done, remove from the oven and let it rest covered for 5-10 minutes. This resting period allows the rice to finish steaming and the flavors to meld beautifully. Garnish with freshly chopped parsley before serving for a pop of color and freshness.
Equipment
- Oven-safe Skillet or Dutch Oven
- Small Bowl
Notes
Use bone-in chicken thighs for more moisture and flavor. Rinsing the rice prevents it from becoming sticky. Letting the dish rest after baking helps the rice fully absorb the broth and flavors. Use a heavy-bottomed oven-safe pan to ensure even cooking. If your rice isn’t fully cooked at 45 minutes, add a splash more broth and return to the oven for a few more minutes. Customize the spice blend as desired.