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Oven Baked Chicken and Rice
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Oven Baked Chicken and Rice

This one-pot oven-baked chicken and rice dish is a comforting, family-friendly meal that's incredibly easy to make. Juicy, tender chicken thighs are perfectly seasoned and baked over a bed of fluffy, buttery rice for a flavorful dinner everyone will love.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 5
Calories: 548kcal

Ingredients

For the Chicken:

  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ 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 ½ cups 375 ml vegetable or chicken stock, hot
  • 1 ¼ cups 315 ml water, hot
  • 1 ½ cups 280g long-grain rice (e.g., basmati or jasmine), uncooked
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

Preheat the Oven

  • Set your oven to 350°F (180°C).

Season the Chicken

  • In a large bowl, whisk together olive oil, salt, black pepper, smoked paprika, thyme, oregano, and garlic granules.
  • Add the chicken thighs and mix to coat well. If time allows, marinate for 15-30 minutes.

Prepare the Rice

  • In an 8×12-inch (20x30cm) baking dish, combine the diced onion, minced garlic, olive oil, melted butter, hot vegetable or chicken stock, hot water, uncooked rice, salt, and pepper. Stir well to mix.

Assemble the Dish

  • Place 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, lightly spray the chicken with oil, and return the dish to the oven.
  • Bake for an additional 30 minutes. For crispy, golden edges, broil the chicken for a few minutes at the end.

Rest and Serve

  • Remove from the oven and let it rest for 10 minutes.
  • Fluff the rice with a fork (remove the chicken if needed, then place it back in).
  • Garnish with fresh herbs and serve warm.

Notes

Chicken Thighs: Bone-in, skinless thighs work best as they cook in the same time as the rice. Skin-on thighs may make the rice greasy.
Stock & Water: Use hot liquid to ensure the rice cooks evenly.
Rice Options: Long-grain rice like basmati or jasmine works best. Avoid risotto, paella, or quick-cooking rice, as they may turn mushy. Brown rice requires more liquid and a longer cooking time.
Seasoning Variations: Adjust the seasoning blend to your preference.
Baking Dish: An 8×12-inch (20x30cm) baking dish is recommended, but a slightly larger dish will also work.