Oven Baked Chicken and Rice Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
437 kcal
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Course
Main Course, Dinner
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Cuisine
American
Oven Baked Chicken and Rice Recipe
Description
Oven Baked Chicken and Rice uses richly seasoned chicken thighs coated with a marinade including garlic, paprika, oregano, thyme, turmeric, salt, and pepper. The marinade infuses the chicken with savory, herbaceous, and warm notes, particularly from turmeric. The basmati rice is rinsed and combined with onion, olive oil, salt, pepper, and hot water to form a moist bed that cooks beneath the chicken.
The dish is baked covered first to trap steam, allowing the rice to absorb liquid and cook gently as the chicken cooks through. Uncovering in the final 15 minutes allows the chicken to brown and develop color. The result is tender, flavorful chicken with a golden surface atop fluffy, well-seasoned rice.
Garnishing with chopped fresh parsley adds a fresh herbaceous finish. This bake works well as a simple, comforting meal that combines protein and starch in one pan, reducing cleanup and providing even cooking.
Leftover portions can be stored in airtight containers for up to four days and reheated in the microwave. Freezing individual portions up to three months is possible after initial cooking. For make-ahead convenience, the dish can be assembled and frozen before baking, then baked from thawed when ready.
Ingredients
For the chicken
- 3 tablespoons olive oil
- 6 garlic minced, cloves
- 1 tablespoon paprika
- 2 teaspoons oregano
- 2 teaspoons thyme
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ¼ teaspoon turmeric powder
- 8 chicken thigh 3-3 ½ pounds, boneless, skinless
- parsley for serving, chopped
For the rice
- 1 ½ cups basmati rice rinsed
- 1 tablespoon olive oil
- 1 onion finely diced, small
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups water hot
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, whisk the olive oil, garlic, paprika, oregano, thyme, salt, pepper and turmeric. Add the chicken thighs and mix until the chicken is well coated. Allow it to marinate at room temperature for 20 minutes.
- In a 9x11 baking dish, add the rice, olive oil, onion, salt, pepper and hot water. Stir to combine everything together.
- Arrange the marinated chicken thighs over the rice. Cover with foil and bake covered for 45 minutes.
- Uncover and continue to bake uncovered for 15 more minutes, or until the chicken is cooked through and browned.
- Remove from the oven. Use tongs to set the chicken aside and fluff the rice with a fork. Return the chicken back on top of the rice, garnish with fresh parsley and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in the microwave before serving.
- Freeze cooked portions in freezer bags or containers for up to 3 months; thaw overnight in the refrigerator before reheating.
- The recipe can be prepped and frozen before baking; thaw in the refrigerator overnight and then bake as instructed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1thigh + 1 cup rice | |
| Calories | 437kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 41g | 82% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 189mg | 63% |
| Sodium | 764mg | 32% |
| Potassium | 585mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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