Easy One-Pan Oven-Baked Chicken and Rice Recipe
This Oven Baked Chicken and Rice is a simple and wholesome meal that's a breeze to make, using just a handful of ingredients. It features juicy chicken thighs, perfectly cooked rice, and deliciously roasted vegetables for quick dinner.
Ingredients
- 6bone-in chicken thighs
- 1 mediumonion (finely chopped)
- 2garlic cloves (minced)
- ½red pepper (diced)
- 1carrot (diced)
- 2 tbspbutter
- 2 cupsuncooked rice
- 2 cupschicken broth
- 2 ¼ cupswater
- salt and pepper (to taste)
- 1 tsppaprika
- 1 tspdried thyme
- ½ tspgarlic powder
- 1 tspsalt
- ¼ tsppepper
Directions
- 1
Preheat the Oven. Preheat your oven to 375°F (190°C).
- 2
Chop the Vegetables. Finely chop the onion, dice the red pepper, and dice the carrot. Mince the garlic cloves.
- 3
Grease a large baking dish (10x15-inch) with butter or non stick cooking spray.
- 4
Then add the rice, finely chopped onion, minced garlic, red pepper, and carrot.
- 5
Pour in 2 cups of chicken broth and 2 1/4 cups of water. Season with salt and pepper to taste. Stir well to combine.
- 6
Make the Chicken Rub. In a small bowl, mix 1 tsp paprika, 1 tsp dried thyme, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp pepper to create the chicken rub.
- 7
Place the chicken thighs on top of the rice mixture.
- 8
Rub the prepared chicken rub mixture evenly over the chicken thighs, ensuring they are well coated. Cover the baking dish with a lid or aluminum foil.
- 9
Baking. Transfer to the oven and bake for 30 minutes. After 30 minutes, remove the lid or foil. Continue baking for another 10-15 minutes, until chicken is fully cooked (165°F or 74°C internally) and rice is tender. Remove the chicken thighs from the baking dish and set them on a plate.
- 10
Use a fork or a spoon to gently stir the rice in the skillet to ensure it's evenly cooked and any liquid is absorbed.
- 11
Once the rice is well stirred, return the baked chicken thighs on top of the rice mixture.
- 12
Garnish with fresh herbs or extra pepper if desired.