One-Pan Oven Baked Chicken and Rice (Print version)
Juicy seasoned chicken thighs bake over fluffy garlic butter rice in one pan for a cozy, low-effort family dinner.
# Ingredients:
For the chicken
01 -
5 bone-in chicken thighs, skin removed, about 2 1/2 lb (1.1 kg)
02 -
1 teaspoon paprika
03 -
1 teaspoon dried thyme
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
08 -
1 tablespoon olive oil or oil spray
For the rice
09 -
1 medium yellow onion, finely chopped
10 -
3 cloves garlic, minced
11 -
3 tablespoons (42 g) unsalted butter
12 -
1 1/2 cups (270 g) long-grain white rice, unrinsed
13 -
2 cups (480 ml) low-sodium chicken broth, hot
14 -
3/4 cup (180 ml) hot water
15 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Preheat the oven to 350°F. Use a 9x13-inch baking dish or another oven-safe dish with a similar size.
02 -
Add the onion, garlic, and butter to the baking dish. Bake for 12-15 minutes, stirring once, until the onion is softened and fragrant.
03 -
While the onion bakes, mix the paprika, thyme, garlic powder, onion powder, salt, and pepper. Rub the seasoning over both sides of the chicken thighs.
04 -
Remove the dish from the oven. Stir in the rice until coated with the buttery onion mixture, then pour in the hot broth and hot water.
05 -
Nestle the chicken thighs on top of the rice. Cover the dish tightly with foil and bake for 35 minutes.
06 -
Remove the foil, brush or spray the chicken with olive oil, and bake for 20-25 minutes more, until the rice is tender and the chicken reaches 165°F.
07 -
Let the dish rest for 5-10 minutes. Remove the chicken, fluff the rice, return the chicken to the pan, and sprinkle with parsley before serving.
# Good to know:
01 -
Use hot broth and hot water so the rice cooks evenly in the oven.
02 -
A tight foil cover is important for fluffy rice.
03 -
Chicken is done when the thickest part reaches 165°F.