Description
A comforting and flavorful oven-baked chicken and rice dish featuring tender bone-in chicken thighs seasoned with a savory blend of spices and baked atop aromatic onion and garlic-infused rice. This one-pan meal is simple to prepare, with layers of herbs and spices delivering a deliciously moist and satisfying dinner perfect for any occasion.
Ingredients
Scale
Chicken
- 5 bone-in chicken thigh fillets, skin removed
Aromatics & Rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter (or olive oil)
- 1 ½ cups uncooked white rice
Liquids
- 1 ½ cups hot chicken broth/stock
- 1 ¼ cups hot water
Spices & Seasonings
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- Black pepper, to taste
Additional
- Oil spray (optional)
- Fresh thyme leaves or finely chopped parsley (for garnish)
Instructions
- Preheat Oven and Bake Aromatics: Preheat your oven to 350°F (180°C). In a baking dish approximately 10 x 15 inches, scatter the chopped onion and minced garlic. Place the butter in the center. Bake for 15 minutes, stirring if necessary to prevent burning, allowing flavors to meld and aromatics to soften.
- Season Chicken: While the aromatics bake, prepare the chicken rub by combining paprika, dried thyme, garlic powder, onion powder, salt, and black pepper. Generously sprinkle this spice mixture on both sides of the chicken thighs to ensure full flavor coverage.
- Assemble and Bake: Remove the baking dish from the oven. Add the uncooked rice to the onions and garlic, stirring well to combine. Arrange the seasoned chicken thighs on top of the rice evenly. Pour the hot chicken broth and hot water evenly around the chicken and rice, ensuring the rice is well soaked. Cover the dish tightly with foil and bake for 30 minutes.
- Uncover and Finish Baking: After 30 minutes, remove the foil carefully. Optionally spray the chicken with oil for a crispier finish. Return the dish to the oven and bake uncovered for an additional 20 minutes or until the liquid is fully absorbed and the chicken is cooked through with an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the dish from the oven and allow it to stand for 5 minutes to let the rice fluff and settle. Remove the chicken thighs from the dish, fluff the rice gently with a fork, and garnish with fresh parsley or thyme leaves before serving.
- Optional Gravy: Although the dish is flavorful on its own, you can make a quick gravy from the pan juices if desired by simmering the juices with a bit of flour or cornstarch to thicken before serving.
Notes
- Removing the chicken skin reduces fat but preserving it will add extra crispiness and flavor.
- Substitute white rice with brown rice; however, increase the liquid and baking time accordingly.
- Use homemade or high-quality chicken broth for a deeper flavor.
- Make sure the baking dish is large enough to allow the chicken and rice to cook evenly without overcrowding.
- Resting the dish after baking helps the rice absorb any excess moisture and the flavors to set properly.
- For a gluten-free version, ensure that your chicken broth or stock is gluten-free and use gluten-free seasoning blends.
