“My hubby’s exact words after his first bite, “Oh my god, Betty, this is fantastic!”
This Oven Baked Chicken and Rice is a fuss-free and delicious way to prepare a complete meal in one dish. Tender, flavorful chicken thighs bake alongside fluffy rice infused with aromatic onion and garlic in a savory broth.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bone-in chicken thigh fillets | 5 |
| Onion | 1 |
| Garlic | 2 large cloves |
| Butter | 2 tbsp (30g) |
| Uncooked white rice | 1 1/2 cups (270g) |
| Chicken broth/stock | 1 1/2 cups (375 ml) |
| Water | 1 1/4 cups (315 ml) |
| Paprika powder | 1 tsp |
| Dried thyme | 1 tsp |
| Garlic powder | 1/2 tsp |
| Onion powder | 1/2 tsp |
| Salt | 3/4 tsp |
| Black pepper | To taste |
| Oil spray (optional) | As needed |
| Fresh thyme or parsley | For garnish |
Instructions:
- Preheat Oven: Preheat your oven to 180°C/350°F.
- Prepare Baking Dish with Aromatics: Scatter the chopped onion and minced garlic in a baking dish (approximately 10 x 15 inches / 25 x 35 cm). Place the butter in the center of the dish.
- Bake Aromatics: Bake in the preheated oven for 15 minutes, checking at 12 minutes. If some onion or garlic bits are browning too quickly, give them a mix.
- Prepare Chicken Rub: While the onion and garlic are baking, mix together the paprika powder, dried thyme, garlic powder, onion powder, salt, and black pepper in a small bowl to create the Chicken Rub.
- Season Chicken: Sprinkle the prepared Chicken Rub generously on both sides of the chicken thigh fillets (ensure the skin has been removed).
- Add Rice to Baking Dish: Remove the baking dish from the oven. Add the uncooked white rice to the dish with the softened butter, onion, and garlic. Mix everything together.
- Arrange Chicken and Add Liquid: Place the seasoned chicken thigh fillets on top of the rice mixture in the baking dish. Carefully pour the hot chicken broth/stock and hot water around the chicken, ensuring the liquid doesn’t pour directly over the chicken.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
- Bake Uncovered (Optional): After 30 minutes, remove the aluminum foil. Optionally, spray the chicken with a little oil spray to help it develop a nicer golden finish. Bake for a further 20 minutes, or until the liquid in the dish is absorbed and the rice is cooked through.
- Rest and Serve: Once cooked, let the dish stand for 5 minutes before removing the chicken from the baking dish. Fluff up the rice with a fork. Garnish with fresh thyme leaves or finely chopped parsley, if desired. Serve hot and enjoy this flavorful one-pan chicken and rice!
