Oven Baked Chicken and Rice
Description
This satisfying meal uses only one baking dish and is made entirely in the oven. There is no need to dirty extra pans to make the rice on the stove top. It's comfort food at its best with yummy, garlicky rice and tender chicken.
Ingredients
5 chicken thigh fillets, bone in, skinless (or drumsticks with skin on with same cooking time and temp)
1 onion, chopped
2 large cloves garlic, minced
2 T. butter or olive oil
1 1/2 c. long grain white rice*
1 1/2 c. warmed chicken broth/stock
1 1/4 c. hot water
Chicken Rub:
1 t. paprika
1 t. dried thyme
1/2 t. garlic powder
1/2 t. onion powder
3/4 t. salt
black pepper
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees.
Scatter onion and garlic in a 10 x 15 inch baking dish; place butter in the center. Bake for 15 minutes, checking at 12 minutes, mix if some bits are browning too much.
Meanwhile, mix together Chicken Rub ingredients; rub on both sides of the chicken.
Remove baking dish from the oven; add rice then mix.
Place chicken on rice; pour chicken stock/broth and water around the chicken. Cover with foil; bake for 35 minutes. Remove foil; bake for 15 minutes. Remove from oven; let stand for 5 minutes; remove chicken; fluff up rice.
Serve sprinkles with freshly chopped parsley, if desired.
5 servings.
*It's best to use long grain rice because it's less sticky than short and medium grain. Basmati and jasmine will also work, with the same cook time. For brown rice, leave it covered for 45 minutes, then bake uncovered 15-20 minutes until rice is tender. The chicken will be more tender too. Another option is to add chicken 15 minutes into the bake time at the beginning.