Oven Baked Chicken and Rice – Indulge in the irresistible flavors of our Oven Baked Chicken and Rice recipe. This delectable one-pan dish combines juicy bone-in chicken thigh fillets with fragrant rice, creating a mouthwatering meal that will leave your taste buds dancing. The magic happens as the chicken cooks to perfection, infusing the rice with its savory essence. Prepare to be enchanted by the simplicity and incredible taste of this recipe, making it a must-try for both weeknight dinners and special occasions.
Let me tell you a little story about how this recipe has captured the hearts and taste buds of my little family. It all started on a cozy Sunday afternoon when I decided to surprise my husband with a homecooked meal. As the aroma of roasted onions and garlic filled the air, he couldn’t resist sneaking into the kitchen to steal a taste. The anticipation grew as the chicken rub was sprinkled over the tender thighs, creating an aromatic symphony. Finally, the dish emerged from the oven, and we were greeted with perfectly cooked chicken nestled in a bed of fluffy rice. From that moment on, this recipe became a regular feature on our family’s dinner table, each bite reminding us of that special day and the love shared through food.
Why This Recipe Will Win You Over?
- Succulent Chicken: The bone-in chicken thigh fillets ensure maximum juiciness, delivering a burst of flavor in every bite.
- Fragrant Rice: The rice absorbs the aromatic onion, garlic, and chicken juices, creating a heavenly bed of fluffy grains.
- Flavorful Chicken Rub: The combination of paprika, thyme, garlic and onion powder, salt, and black pepper adds a delightful depth of flavor to the chicken.
- Easy One-Pan Preparation: With minimal prep and just one baking dish required, this recipe is a time-saving wonder that minimizes cleanup.
- Versatile and Satisfying: Whether you’re serving it for a weeknight dinner or entertaining guests, this dish is guaranteed to impress with its comforting flavors and satisfying nature.
Ingredients:
- 5 bone-in chicken thigh fillets, skin removed (approximately 1.5 lb. / 680g)
- 1 onion, finely chopped
- 2 large garlic cloves, minced
- 2 tbsp. (30g) butter or olive oil
- 1 1/2 cups (270g) uncooked white rice
- 1 1/2 cups (375 ml) hot chicken broth/stock
- 1 1/4 cups (315 ml) hot water
Chicken Rub (Note 2):
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Black pepper, to taste
Optional Garnish:
- Oil spray
- Fresh thyme leaves or finely chopped parsley
Directions:
Preheat your oven to 180°C/350°F.
Scatter the finely chopped onion and minced garlic in a baking dish (approximately 10 x 15″ / 25 x 35 cm), then place the butter in the center. Bake for 15 minutes, checking at 12 minutes and mixing if some bits are browning too much.
While the onions and garlic are baking, prepare the Chicken Rub by mixing together the paprika powder, dried thyme, garlic powder, onion powder, salt, and black pepper.
Remove the baking dish from the oven and add the uncooked rice, mixing it with the roasted onion and garlic.
Sprinkle both sides of the chicken thigh fillets with the prepared Chicken Rub.
Place the seasoned chicken on top of the rice mixture. Pour the hot chicken broth/stock and hot water around the chicken.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil, spray the chicken with oil (optional, for a nicer finish), then bake for an additional 20 minutes or until the liquid is absorbed and the chicken is cooked through.
Allow the dish to stand for 5 minutes, then remove the chicken and fluff up the rice. Garnish with fresh thyme leaves or finely chopped parsley, if desired. Serve and savor the delightful flavors!
Notes:
- You can customize the recipe by using different chicken cuts, such as bone-in chicken drumsticks or boneless, skinless chicken thighs.
- If you prefer a spicier kick, add a pinch of chili powder or cayenne pepper to the Chicken Rub.
- For a healthier option, use brown rice instead of white rice and adjust the cooking time accordingly.
- Experiment with additional herbs and spices to personalize the flavors to your liking.
- Leftovers can be refrigerated and reheated the next day for a delicious and convenient meal.
In conclusion, Oven Baked Chicken and Rice is a culinary masterpiece that will have you coming back for seconds. The tender, juicy chicken combined with the aromatic rice creates a harmonious symphony of flavors that will delight your taste buds. This recipe’s simplicity, one-pan preparation, and versatile nature make it a winner for busy weeknights or special occasions. Whether you’re cooking for your family or entertaining guests, this dish is guaranteed to impress with its irresistible taste and comforting appeal. So why wait? Gather your ingredients, preheat that oven, and embark on a culinary journey that will leave you craving for more. Give this recipe a try and let it become a beloved staple in your household, just as it has in mine. Enjoy the magic of Oven Baked Chicken and Rice, and savor every delightful bite!
FAQs
Can I use boneless chicken for this recipe?
Yes, you can substitute bone-in chicken thigh fillets with boneless, skinless chicken thighs. Just adjust the cooking time accordingly, as boneless chicken tends to cook faster.
Can I use brown rice instead of white rice?
Absolutely! Brown rice is a nutritious alternative and can be used in this recipe. Keep in mind that the cooking time may be longer, so ensure the chicken is cooked through and the rice is tender before serving.
Can I make this dish in advance?
While it’s best enjoyed fresh out of the oven, you can partially prepare the dish in advance by completing the steps until adding the liquid. Store the prepped dish in the refrigerator and add the hot chicken broth/stock and water just before baking.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave before serving.
Oven Baked Chicken and Rice
Ingredients
- 5 bone-in chicken thigh fillets skin removed (approximately 1.5 lb. / 680g)
- 1 onion finely chopped
- 2 large garlic cloves minced
- 2 tbsp. 30g butter or olive oil
- 1 1/2 cups 270g uncooked white rice
- 1 1/2 cups 375 ml hot chicken broth/stock
- 1 1/4 cups 315 ml hot water
Chicken Rub (Note 2):
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Black pepper to taste
Optional Garnish:
- Oil spray
- Fresh thyme leaves or finely chopped parsley
Instructions
- Preheat your oven to 180°C/350°F.
- Scatter the finely chopped onion and minced garlic in a baking dish (approximately 10 x 15″ / 25 x 35 cm), then place the butter in the center. Bake for 15 minutes, checking at 12 minutes and mixing if some bits are browning too much.
- While the onions and garlic are baking, prepare the Chicken Rub by mixing together the paprika powder, dried thyme, garlic powder, onion powder, salt, and black pepper.
- Remove the baking dish from the oven and add the uncooked rice, mixing it with the roasted onion and garlic.
- Sprinkle both sides of the chicken thigh fillets with the prepared Chicken Rub.
- Place the seasoned chicken on top of the rice mixture. Pour the hot chicken broth/stock and hot water around the chicken.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil, spray the chicken with oil (optional, for a nicer finish), then bake for an additional 20 minutes or until the liquid is absorbed and the chicken is cooked through.
- Allow the dish to stand for 5 minutes, then remove the chicken and fluff up the rice. Garnish with fresh thyme leaves or finely chopped parsley, if desired. Serve and savor the delightful flavors!
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