Go Back

Baked Chicken and Rice

Easy one-pan dinner: seasoned chicken thighs roasted over rice that soaks up every drop of savory juice.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 2 lb bone-in, skin-on chicken thighs (6-8 pieces)
  • 1 1/2 cups long-grain white rice not instant, not rinsed
  • 2 3/4 cups hot low-sodium chicken broth ​
  • 1 tablespoon olive oil ​
  • 1 tablespoon butter melted
  • 1 ​ small yellow onion finely diced
  • 4 ​ garlic cloves minced
  • 1 1/2 teaspoons paprika ​
  • 1 teaspoon garlic powder ​
  • 1 teaspoon onion powder ​
  • 1/2 teaspoon dried thyme ​
  • 1/2 teaspoon black pepper ​
  • 1 1/4 teaspoons kosher salt divided
  • 1 cup frozen peas optional
  • 2 tablespoons chopped fresh parsley ​
  • 1 ​ lemon cut into wedges

Equipment

  • 9x13-inch baking dish ​

Method
 

  1. Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.
  2. Pat chicken thighs completely dry.
  3. Mix paprika, garlic powder, onion powder, thyme, pepper, and 3/4 teaspoon salt.
  4. Drizzle chicken with olive oil and melted butter; rub spice mix over both sides and under the skin.
  5. Add rice, onion, garlic, remaining 1/2 teaspoon salt to dish; spread evenly.
  6. Pour hot broth over rice; stir once.
  7. Place chicken skin side up on rice, pressing in slightly; keep skin above liquid.
  8. Cover tightly with foil; bake 40 minutes.
  9. Remove foil; scatter peas over rice. Bake uncovered 12-15 more minutes until golden and rice is tender.
  10. Rest 10 minutes covered loosely; fluff rice, sprinkle parsley, serve with lemon wedges.

Notes

Don't lift the foil early — the rice finishes absorbing steam.
Nutrition per serving (approx): Calories 520.