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Oven baked chicken and rice in a white baking dish fresh from the oven

Oven Baked Chicken and Rice

A one-pan oven baked chicken and rice recipe featuring juicy seasoned bone-in chicken thighs on top of buttery garlic rice, all baked together with less than 10 minutes of prep. No stovetop needed — the oven does all the work.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 574
Ingredients Equipment Method Notes

Ingredients
  

  • 5 bone-in chicken thigh fillets skin removed
  • 1 onion (brown, white, or yellow) chopped
  • 2 large cloves garlic minced
  • 2 tbsp butter or olive oil
  • 1.5 cups uncooked white rice long grain recommended; see notes for brown rice
  • 1.5 cups chicken broth or stock hot
  • 1.25 cups water hot
  • 1 tsp paprika powder for chicken rub
  • 1 tsp dried thyme for chicken rub
  • 0.5 tsp garlic powder for chicken rub
  • 0.5 tsp onion powder for chicken rub
  • 0.75 tsp salt for chicken rub
  • black pepper to taste, for chicken rub
  • oil spray optional, for finishing the chicken
  • fresh thyme leaves or parsley optional garnish

Equipment

  • Baking dish (10 x 15 inches / 25 x 35 cm)
  • Aluminum foil
  • Microwave (to heat broth and water)

Method
 

  1. Preheat oven to 350°F (180°C).
  2. Scatter chopped onion and minced garlic in a 10 x 15-inch baking dish. Place butter in the center. Bake for 15 minutes, checking at 12 minutes and stirring if any bits are browning too quickly.
  3. While the onion and garlic bake, combine all chicken rub ingredients. Pat chicken thighs dry and coat both sides evenly with the rub.
  4. Remove baking dish from the oven. Add the uncooked rice and stir it into the buttery onion and garlic mixture.
  5. Place the seasoned chicken thighs on top of the rice. Pour the hot chicken broth and hot water around (not over) the chicken.
  6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  7. Remove foil. Optionally spray chicken with oil for a nicer finish. Bake uncovered for a further 20 minutes until all liquid is absorbed.
  8. Remove from oven and rest for 5 minutes. Remove chicken, fluff rice with a fork, then return chicken to the dish. Garnish with fresh parsley or thyme and serve.

Notes

Bone-in thighs are strongly recommended — they stay juicy and cook in the same time as the rice. For boneless thighs or breast, bake the rice covered for 30 minutes first, then add chicken uncovered for 20–25 minutes. Always use HOT broth and water. Do not use Minute Rice, risotto rice, or paella rice. For brown rice, add an extra ½ cup hot water and bake covered 1 hour, uncovered 15 minutes.
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