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Oven-Baked Chicken and Rice
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Oven-Baked Chicken and Rice

This flavorful one-pan chicken and rice recipe is pure comfort food. Tender, juicy chicken is seasoned with aromatic spices and baked on top of buttery garlic rice, which absorbs all the savory juices as it cooks. Simple prep, rich flavor, and minimal cleanup make it a perfect weeknight dinner.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: Western
Servings: 5
Calories: 574kcal

Ingredients

For the Chicken:

  • 5 bone-in chicken thigh fillets skin removed

For the Rice:

  • 1 onion chopped (brown, white, or yellow)
  • 2 large garlic cloves minced
  • 2 tablespoons 30g butter (or olive oil)
  • 1 ½ cups 270g uncooked white rice
  • 1 ½ cups 375ml hot chicken broth or stock
  • 1 ¼ cups 315ml hot water

Chicken Rub:

  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • Black pepper to taste

Optional Garnish:

  • Oil spray for a golden finish
  • Fresh thyme leaves or finely chopped parsley

Instructions

  • Preheat the oven to 350°F (180°C).
  • In a 10x15-inch (25x35 cm) baking dish, spread the chopped onion and minced garlic. Place the butter in the center and bake for 12–15 minutes, or until softened and fragrant. Stir once or twice if browning too quickly.
  • While the onion mixture bakes, combine all Chicken Rub ingredients. Season both sides of the chicken thighs with the spice mix.
  • Remove the dish from the oven and stir in the uncooked rice.
  • Arrange the seasoned chicken on top of the rice, then pour the hot chicken broth and hot water around the chicken (not over it).
  • Cover the dish tightly with foil and bake for 30 minutes.
  • Remove the foil, spray the chicken with oil (optional), and bake uncovered for another 20 minutes, or until the rice has absorbed the liquid and the chicken is golden.
  • Let the dish rest for 5 minutes. Remove the chicken and fluff the rice with a fork. Garnish with fresh parsley or thyme if desired. Serve warm.
  • Notes
  • Chicken substitutions:
  • Drumsticks can be used with skin on, no time adjustment needed.
  • For boneless, skinless thighs or chicken breasts: Bake the rice covered for 30 minutes first, then add chicken and bake uncovered for 20–25 minutes.
  • Rice options:
  • Long-grain white rice yields the fluffiest results.
  • Jasmine or basmati work with the same timing.
  • Brown rice: Use an additional ½ cup hot water and bake covered for 1 hour, then uncovered for 15 minutes.
  • Avoid using minute rice, risotto, or paella rice.