5 from 27 votes
Oven Baked Chicken and Rice
Oven Baked Chicken and Rice is a straightforward comfort dish that features bone-in, skin-on chicken thighs baked atop a bed of long-grain white rice simmered in flavorful chicken broth. Seasoned with garlic, herbs, salt, and pepper, the rice absorbs the savory juices while the chicken skin crisps in the oven. This hands-off method results in tender meat combined with fluffy, herb-infused rice.
Prep Time
5 mins
Cook Time
55 mins
Servings:
5
servings
Calories:
419 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 cups chicken broth
- 5 chicken thighs skin and bone on
- 4 cloves garlic minced
- 2 cups long grain white rice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1 teaspoon oregano dried
- 1/2 teaspoon basil dried
Instructions
- Preheat your oven to 350 degrees and add the chicken broth to a large pot and bring to a boil.
- In a deep 9x13 baking dish add the chicken skin side up to the pan then add the rice around it.
- Season with the garlic, salt, pepper, oregano and basil and pour over the chicken broth.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 25-30 minutes until golden brown and cooked through.
Cup of Yum
Nutrition Information
Calories
419kcal
(21%)
Carbohydrates
61g
(20%)
Protein
28g
(56%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
107mg
(36%)
Sodium
1258mg
(52%)
Potassium
522mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
25IU
(1%)
Vitamin C
13.9mg
(15%)
Calcium
55mg
(6%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 419
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 1258mg | 52% |
| Potassium | 522mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 55mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.