Oven Baked Chicken and Rice

There’s something undeniably comforting about the aroma of baked chicken wafting through the house, filling every corner with warmth and anticipation. Oven Baked Chicken and Rice combines tender chicken thighs, flavorful seasonings, and perfectly cooked rice into an easy weeknight dish that delivers on both taste and time efficiency. This recipe, taking just over an hour to prepare and bake, works beautifully due to the harmonious blend of ingredients that meld together in the oven.

Perfect for busy families or anyone looking for a satisfying meal, this dish can be made any night of the week or served for gatherings. You can also prepare it ahead of time and store leftovers for a quick future meal.

Why You’ll Love This Recipe

• The chicken thighs come out juicy and tender, perfectly seasoned.
• One-pot cooking means minimal cleanup and easy serving.
• Infused flavors in the rice complement the chicken beautifully.
• Ready in about an hour, making it a great weeknight option.

What You’ll Need

Gather the following ingredients for this simple yet delicious dish.

For the Chicken

• 5 bone in chicken thigh fillets, peel skin OFF (Note 1)
• Oil spray

For the Vegetables

• 1 onion, chopped (brown, white or yellow)
• 2 cloves garlic, minced

For the Butter and Broth

• 2 tbsp butter (or olive oil)
• 1 1/2 cups uncooked white rice (Note 3)
• 1 1/2 cups chicken broth/stock, hot (I microwave)
• 1 1/4 cups water, hot (tap is fine)

For the 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

For Garnishing

• Fresh thyme leaves or finely chopped parsley

Note 1: Skin-on chicken can also be used but may be greasier.
Note 3: Brown rice can be substituted, but cooking time will vary.

Substitutions & Swaps

• Olive oil for butter
• Any type of rice for white rice
• Fresh garlic for garlic powder
• Chicken thighs for drumsticks or breasts

How to Make It

Follow these straightforward steps to create a delicious meal.

Preheat the oven

Preheat oven to 180°C/350°F.

Scatter veggies

Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes, checking at 12 minutes to mix if some bits are browning too much.

Mix seasoning

Meanwhile, mix together the chicken rub with paprika powder, dried thyme, garlic powder, onion powder, salt, and black pepper. Sprinkle it on both sides of the chicken.

Add rice

Remove the baking dish from the oven. Add rice to the onion and garlic mixture, then gently mix.

Place chicken

Place chicken on top of the rice. Then pour the hot chicken broth and water around the chicken.

Cover and bake

Cover the dish 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 the liquid is absorbed.

Stand and serve

Stand for 5 minutes. Remove chicken and fluff up the rice. Garnish with parsley or thyme if desired, serve and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Microwave for 2-3 minutes or until heated through.

Tips for Best Results

• Ensure the chicken is well-seasoned for maximum flavor.
• Stir the rice just after adding it for even cooking.
• Allowing the dish to rest enhances the flavors.
• Use hot broth and water to speed up cooking time.

Serving Suggestions

• Pair with a fresh garden salad for a light meal.
• Serve with crusty bread to soak up the juices.
• Perfect for family dinners or meal prep for the week.