Description
This Oven Baked Chicken and Rice recipe combines tender, flavorful bone-in chicken thighs with aromatic baked onions, garlic, and perfectly cooked white rice. With simple seasoning and a hands-off baking method, it’s an easy and comforting one-dish meal that delivers juicy chicken and fluffy rice infused with herbs and spices. Ideal for a family dinner, it requires minimal prep, and the chicken is seasoned with paprika, thyme, garlic, and onion powders for a savory depth of flavor.
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, for finishing (optional)
- Fresh thyme leaves or finely chopped parsley, for garnish
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 approximately 10 x 15 inches. Dot the butter in the center of the dish. Place the dish in the oven and bake for 15 minutes, stirring occasionally to prevent burning and to let the aromatics soften and become fragrant.
- Season Chicken: While the aromatics are baking, combine paprika, dried thyme, garlic powder, onion powder, salt, and black pepper in a bowl to create the chicken rub. Generously sprinkle this mixture on both sides of the bone-in chicken thigh fillets, ensuring they are evenly coated for maximum flavor.
- Assemble and Bake: Remove the baking dish from the oven once the aromatics are ready. Add the uncooked white rice and stir it well to mix with the softened onions and garlic. Arrange the seasoned chicken thighs on top of the rice. Carefully pour the hot chicken broth and hot water around the chicken, evenly distributing the liquid. Cover the dish with foil to trap steam and bake for 30 minutes.
- Uncover and Finish: After 30 minutes, remove the foil. Optionally, spray the chicken thighs lightly with oil for a crispier texture. Return the uncovered dish to the oven and bake for an additional 20 minutes, or until the liquid is absorbed, the rice is tender, and the chicken is thoroughly cooked through (internal temperature should reach 165°F or 74°C).
- Rest and Serve: Once baking is complete, remove the dish from the oven and let it rest, uncovered, for 5 minutes. This allows the flavors to settle. Then carefully remove the chicken thighs, and fluff the rice with a fork to separate the grains. Garnish with fresh thyme leaves or finely chopped parsley before serving.
- Optional Gravy: The dish is flavorful on its own, but if you prefer, you can make a quick gravy using the drippings and some flour or cornstarch to thicken. Pour it over the chicken and rice for added richness.
Notes
- Removing the skin from the chicken thighs reduces fat while keeping the meat tender and juicy.
- Using hot broth and water helps speed up cooking time and ensures the rice cooks evenly.
- If you like crispier chicken skin, you can leave the skin on and increase the bake time slightly, then broil for a few minutes at the end.
- Versatile seasoning can be adjusted—try adding smoked paprika or cumin for different flavor profiles.
- Leftovers reheat well and can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to fluff the rice gently to avoid mashing the grains.
