Easy Oven Baked Chicken and Rice
Tender, juicy chicken thighs baked on a bed of buttery, garlicky rice—hands-off, family-friendly comfort food made in one pan.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup long-grain white rice rinsed until water runs clear
- 2.5 cup low-sodium chicken broth warm or at room temperature
- 3 tablespoon unsalted butter melted
- 0.5 cup yellow onion finely chopped
- 2 clove garlic minced
- 0.5 teaspoon kosher salt for the rice
- 2 pound chicken thighs bone-in, skin-on; about 6 pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt for the chicken
- 0.5 teaspoon black pepper freshly ground
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 tablespoon fresh parsley chopped, for garnish
- 1 lemon lemon cut into wedges, for serving
Instructions
Preparation Steps
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
- In the baking dish, combine rice, chicken broth, melted butter, onion, garlic, and 0.5 teaspoon salt. Stir to distribute the rice evenly.
- Pat chicken thighs dry. In a bowl, toss with olive oil, 1 teaspoon salt, pepper, paprika, garlic powder, onion powder, and dried thyme until evenly coated.
- Nestle the seasoned chicken thighs skin-side up on top of the rice mixture. Cover the dish tightly with foil.
- Bake covered for 35 minutes.
- Remove foil and bake uncovered for 20 minutes, or until most liquid is absorbed, rice is tender, and chicken reaches 165°F with golden skin.
- Rest 10 minutes. Fluff the rice, sprinkle with parsley, and serve with lemon wedges.
Notes
For extra flavor, swap 0.5 cup of the broth with dry white wine. If using boneless skinless thighs or breasts, reduce covered bake time by about 5 minutes and check early to avoid overcooking.