Oven Baked Chicken and Rice

Oven Baked Chicken and Rice is a comforting and satisfying dish that brings together juicy chicken and fluffy rice all in one pot. This recipe stands out for its simplicity and the incredible flavors that develop during cooking. Perfect for busy weeknights or when you’re entertaining, it requires minimal prep time and delivers a delicious meal that will keep everyone coming back for seconds. The smell of garlic and herbs wafting through your kitchen will have everyone eagerly anticipating dinner!

Why Make Oven Baked Chicken and Rice

Making Oven Baked Chicken and Rice offers several compelling benefits.

First, this dish requires minimal effort. You can throw everything into a baking dish, season it, and let the oven do the rest. Second, the combination of chicken and rice creates a hearty, filling meal that is perfect for families or gatherings. Third, it is cost-effective, utilizing simple ingredients that are often already in your pantry. Lastly, this recipe is versatile; you can easily adjust the spices or add vegetables to suit your taste.

How to Make Oven Baked Chicken and Rice

To create Oven Baked Chicken and Rice, you will start by preheating your oven to ensure everything cooks evenly. Prepare the flavor base with chopped onions and minced garlic. These ingredients will infuse the rice and chicken with amazing flavor. After baking the onion and garlic for a bit, you will mix in the rice, followed by the chicken. Pour in hot chicken broth and water to make sure the rice cooks perfectly. Finally, cover the dish and let it bake until everything is tender and infused with flavor.

The key to success in this recipe lies in the layering of flavors. Starting with aromatics sets a strong flavor foundation, while the chicken stays juicy and complements the fluffy rice.

Ingredients

For the chicken:
5 bone-in chicken thigh fillets, peel skin OFF (Note 1)
For the base:
1 onion, chopped (brown, white, or yellow)
2 cloves garlic, minced
2 tbsp (30g) butter (or olive oil)
For the rice:
1 1/2 cups (270g) uncooked white rice (Note 3)
For the liquid:
1 1/2 cups (375 ml) chicken broth/stock, hot (I microwave)
1 1/4 cups (315 ml) water, hot (tap is fine)
For seasoning:
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Oil spray
Fresh thyme leaves or finely chopped parsley (for garnish)

Directions

Preheat oven to 180°C/350°F.
Scatter onion and garlic in a baking dish (about 10 x 15″ / 25 x 35 cm).
Place butter in the center of the baking dish.
Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
Meanwhile, mix together Chicken Rub using paprika, dried thyme, garlic powder, onion powder, salt, and pepper.
Sprinkle Chicken Rub on both sides of the chicken.
Remove baking dish from the oven.
Add uncooked rice to the baking dish and mix with the onion and garlic.
Place chicken on top of the rice.
Pour the hot chicken broth and water around the chicken.
Cover with foil, then bake for 30 minutes.
Remove the foil, spray chicken with oil (optional for a nicer finish), then bake for a further 20 minutes until liquid is absorbed.
Stand for 5 minutes, then remove chicken and fluff up rice.
Garnish with parsley or thyme if desired, serve and enjoy!

How to Serve Oven Baked Chicken and Rice

Serve Oven Baked Chicken and Rice hot out of the oven. Pair it with a fresh green salad for a crunchy contrast. You can also serve steamed vegetables, such as broccoli or green beans, to add color and nutrition. For drinks, consider a refreshing lemonade or iced tea to complement the meal. Presentation is key; consider serving the chicken directly on top of the rice in the baking dish for a rustic feel or in individual bowls for a touch of elegance.

How to Store Oven Baked Chicken and Rice

To store your leftovers, transfer the chicken and rice to an airtight container. You can refrigerate it for up to 3-4 days. If you wish to freeze it, place the dish in a freezer-safe container and freeze for up to 3 months. When reheating, microwave in short increments or bake in the oven at a low temperature until heated through, adding a splash of broth to keep the rice moist.

Tips to Make Oven Baked Chicken and Rice

Ingredient Substitutions: You can use boneless chicken thighs or breasts if you prefer. For a vegetarian option, substitute chicken with chickpeas or tofu.
Troubleshooting: Ensure the rice is fully submerged in liquid before baking to prevent it from becoming dry.
Time-Savers: Prepare the onion and garlic ahead of time and store them in the fridge until you’re ready to cook.
Quality Improvement: Let the chicken marinate in the rub for at least 30 minutes before cooking to enhance flavor.

Variations

Spanish-style Chicken and Rice: Mix in diced bell peppers and peas along with saffron for a vibrant and flavorful twist.
Lemon Herb Chicken and Rice: Add the zest and juice of a lemon along with fresh parsley and thyme for a refreshing flavor kick.
Curry Chicken and Rice: Stir in curry powder and coconut milk for a creamy, spiced version of this dish.

FAQs

Can I use brown rice instead of white rice?

You can, but brown rice requires more liquid and a longer cooking time. Adjust the broth and water accordingly.

What common mistakes should I avoid?

Make sure the rice is spread evenly in the dish and fully covered with liquid before baking.

Can I make this dish ahead of time?

Yes, you can prepare everything in advance and refrigerate. Just adjust the cooking time, as it may take longer to heat through from cold.