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Oven Baked Chicken and Rice
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Oven Baked Chicken and Rice

This easy one-pot dish combines perfectly seasoned chicken thighs with fluffy, buttery rice for a comforting, flavorful meal. The chicken is tender and juicy, while the rice absorbs all the rich flavors as it bakes, making it a family-friendly dinner everyone will love.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: dinner
Servings: 5
Calories: 548kcal

Ingredients

For the Chicken:

  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic granules
  • 6 chicken thighs about 2 pounds / 900g, skinless and bone-in

For the Rice:

  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter melted
  • 1 1/2 cups 375 ml vegetable or chicken stock, hot
  • 1 1/4 cups 315 ml water, hot
  • 1 1/2 cups 280g long-grain rice (e.g., basmati or jasmine), uncooked
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat the Oven: Preheat your oven to 350°F (180°C).
  • Season the Chicken: In a bowl, mix olive oil, salt, black pepper, smoked paprika, thyme, oregano, and garlic granules. Add chicken thighs and coat thoroughly. If possible, let the chicken marinate for 15–30 minutes.
  • Prepare the Rice: In an 8×12-inch (20x30cm) baking dish, combine diced onion, minced garlic, olive oil, melted butter, hot stock, hot water, uncooked rice, salt, and pepper. Stir to mix well.
  • Assemble the Dish: Lay the seasoned chicken thighs on top of the rice mixture.
  • Bake Covered: Cover the baking dish tightly with foil and bake for 30 minutes.
  • Bake Uncovered: Remove the foil, spray the chicken with oil, and return the dish to the oven. Bake uncovered for another 30 minutes. Broil for a few minutes at the end if you want crispy, golden edges.
  • Rest and Serve: Remove from the oven and let the dish rest for 10 minutes. Fluff the rice with a fork (remove the chicken if needed, then place it back). Garnish with fresh herbs and serve warm.

Notes

Chicken Thighs: Use bone-in, skinless chicken thighs for best results. Leaving the skin on can make the rice greasy.
Stock and Water: Ensure the stock and water are hot for proper rice cooking.
Rice: Stick with long-grain rice like basmati or jasmine. Avoid risotto, paella, or quick-cooking rice.
Dish Size: An 8×12-inch baking dish is ideal, but slightly larger dishes will also work.
Customizations: Adjust the seasoning blend to your preference or add a pinch of chili flakes for heat.