Description
This comforting Oven-Baked Chicken and Rice recipe features tender chicken, fluffy rice, and cozy spices, perfect for a family meal.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth (hot)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced carrots and peas (frozen or fresh)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat.
- Sear the chicken, skin-side down, until golden brown (about 4–5 minutes). Flip and brown the other side for 2 minutes. Transfer chicken to a plate.
- Reduce heat to medium and add the chopped onion to the same skillet. Cook until translucent, about 4 minutes.
- Add garlic and cook for 30 seconds more.
- Stir in the rinsed rice, carrots, peas, thyme, and rosemary. Pour in the hot chicken broth, scraping up any browned bits from the bottom.
- Nestle the browned chicken thighs into the rice, skin-side up. Dot with butter.
- Cover the skillet tightly with a lid or foil and bake in the preheated oven for 35–40 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- For crispier skin, remove the cover and broil for 2–3 minutes, watching closely.
Notes
Rinse the rice to prevent mushiness. Use hot broth for even cooking. Avoid lifting the lid during baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American