Oven Baked Chicken and Rice
Experience the ultimate comfort of this one-pan Oven Baked Chicken and Rice. Succulent, seasoned bone-in chicken thighs are baked directly over a bed of savory, aromatic rice, allowing the juices to infuse every bite with deep, mouthwatering flavor. Perfect for busy weeknights or a relaxed family dinner, this recipe simplifies cooking and cleanup while delivering restaurant-quality results every time.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hours 1O mins
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
2 tbsp olive oil
1 tsp salt
1/4 tsp ground black pepper
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp garlic granules
6 chicken thighs (skinless, bone-in)
1 onion, diced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter, melted
1 1/2 cups vegetable or chicken stock, hot
1 1/4 cups water, hot
1 1/2 cups long-grain rice, uncooked
1 tsp salt
1/4 tsp ground black pepper
Instructions
Preheat your oven to 375°F.
In a small bowl, combine the salt, pepper, smoked paprika, thyme, oregano, and garlic granules.
Pat the chicken thighs dry and rub them with the combined dry seasoning mix.
Heat 2 tbsp of olive oil in an oven-safe skillet or roasting pan over medium-high heat and sear the chicken until golden brown, then remove and set aside.
In the same pan, sauté the diced onion and minced garlic until translucent.
Stir in the uncooked rice, coating it with the pan juices and remaining olive oil.
Pour in the hot stock, hot water, melted butter, salt, and pepper, stirring to combine all ingredients.
Nestle the chicken thighs on top of the rice mixture.
Cover the pan tightly with foil and bake for 45 minutes.
Remove the foil and bake for an additional 10-15 minutes until the rice is fluffy and chicken is fully cooked.
Notes
Always ensure your stock and water are hot before adding them to the dish to ensure even cooking and faster results. Use high-quality long-grain white rice for the best texture. Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently with a splash of water to keep the rice moist.
Find it online: https://www.claricerecipes.com/oven-baked-chicken-and-rice/