Easy Oven Chicken Rice (Print Version)
# Ingredients:
→ Key Ingredients
01 -
5 chicken thigh fillets with bones, no skin
02 -
1 large onion, diced (yellow, white, or brown variety)
03 -
30g of butter (can switch out for olive oil)
04 -
Two garlic cloves, finely chopped
05 -
270g (about 1.5 cups) of uncooked white rice
06 -
375ml (roughly 1.5 cups) of hot chicken stock
07 -
315ml (around 1.25 cups) of warm water
→ Seasoning Mix for Chicken
08 -
1 tsp thyme (dried)
09 -
1 tsp paprika
10 -
1/2 tsp garlic powder
11 -
1/2 tsp onion powder
12 -
3/4 tsp salt
13 -
As much black pepper as you like
→ Optional Toppings
14 -
Fresh parsley, finely chopped, or fresh thyme leaves
15 -
Light spray of oil
# Instructions:
01 -
Set oven to 180°C or 350°F.
02 -
Put garlic and onion into a baking pan (25x35 cm or 10x15 inches). Add the butter in the center. Bake for 15 minutes—stir at 12 minutes in case some pieces brown too quickly.
03 -
Mix up the chicken seasoning ingredients and sprinkle generously on both sides of the chicken pieces.
04 -
Take the baking pan out of the oven. Pour in the rice and mix it up with the aromatics.
05 -
Lay the seasoned chicken over the rice. Carefully pour in the warm chicken stock and water around the sides of the dish, avoiding the tops of the chicken.
06 -
Cover the baking dish with foil and bake for 30 minutes. Take off the foil, lightly spray the chicken with oil if you want a better finish, and let it bake uncovered for another 20 minutes or until the rice absorbs all the liquid.
07 -
Let the dish sit for 5 minutes. Pull out the chicken, fluff the rice with a fork, garnish with parsley or thyme, and serve while hot!
# Notes:
01 -
The dish is delicious as-is, but you can whip up a simple sauce (gravy) in just 4 minutes for extra flavor!
02 -
If you're doubling this recipe, use more than one baking dish. If you're halving it, opt for a smaller pan.
03 -
Feel free to swap the listed Chicken Rub for your favorite seasoning mix, like an Italian herb blend or a citrusy lemon-pepper spice.
04 -
For boneless thighs or chicken breasts, cook the rice separately under foil for 30 minutes first. Then top the rice with the chicken and bake an extra 20–25 minutes without foil.
05 -
For a healthier brown rice version, include another 125ml (1/2 cup) of water. Cover it and bake for an hour, then finish uncovered for about 15 minutes until the rice is soft.