Golden Oven Chicken and Rice
A comforting and easy one-pan oven chicken and rice dish perfect for busy family dinners.
Equipment
- 1 large baking dish
- 1 aluminum foil
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 4 chicken thighs bone-in, skin-on
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
Instructions
Preparation
- Season the chicken with salt, pepper, and smoked paprika. Rinse the rice until the water runs clear. Chop the onion and mince the garlic.
- In a large mixing bowl, combine rice, onion, garlic, chicken broth, salt, and olive oil. Stir well to combine.
Cooking
- Preheat your oven to 375°F.
- Spread the rice mixture evenly in a large baking dish. Place the seasoned chicken thighs on top, skin-side up.
- Cover the dish with aluminum foil and bake for 50 minutes. Remove the foil and bake for an additional 10 minutes to brown the chicken.
Serving
- Allow the dish to rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use chicken thighs for juicier meat. Ensure rice is evenly spread for even cooking.
Ingredient Substitutions: Use chicken breasts if preferred. Substitute vegetable broth for a vegetarian option.
How to Serve: Serve with a side salad or steamed vegetables.
Storage & Freshness: Keep in the fridge for up to 3 days. Reheat thoroughly before serving.
Make-Ahead Tips: Prepare the dish a day ahead and bake just before serving.
Ingredient Substitutions: Use chicken breasts if preferred. Substitute vegetable broth for a vegetarian option.
How to Serve: Serve with a side salad or steamed vegetables.
Storage & Freshness: Keep in the fridge for up to 3 days. Reheat thoroughly before serving.
Make-Ahead Tips: Prepare the dish a day ahead and bake just before serving.