5.0 from 24 votes
Oven Baked Chicken and Rice Recipe
This baked chicken and rice recipe is super easy. Just grab a baking dish, chicken thighs, rice, and a few seasonings, and bake in the oven until the rice is cooked and the thighs are juicy.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 437 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
For the chicken
- 3 tablespoons olive oil
- 6 garlic cloves minced
- 1 tablespoon paprika
- 2 teaspoons oregano
- 2 teaspoons thyme
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ¼ teaspoon turmeric powder
- 8 boneless skinless chicken thighs 3-3 ½ pounds
- chopped parsley for serving
For the rice
- 1 ½ cups basmati rice rinsed
- 1 tablespoon olive oil
- 1 small onion finely diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups hot water
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.
Cup of Yum
Notes
- Storage: Store leftovers right in the dish or in an air-tight container for up to 4 days. To reheat, just place in the microwave until warmed through.
- Freezing Instructions: Cut the cooked casserole into portions and place them in freezer bags or airtight containers for up to 3 months. When you’re ready to eat, thaw a portion in the fridge overnight and then reheat.
- Make Ahead Tip: Prepare in a freezer-safe dish, then instead of baking, cover it with plastic wrap and aluminum foil and freeze for up to 3 months. When ready to serve, let the frozen casserole defrost overnight in the fridge. Remove the plastic wrap and bake following the recipe instructions.
Nutrition Information
Serving
1thigh + 1 cup rice
Calories
437kcal
(22%)
Carbohydrates
31g
(10%)
Protein
41g
(82%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
189mg
(63%)
Sodium
764mg
(32%)
Potassium
585mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
514IU
(10%)
Vitamin C
2mg
(2%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 437
% 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.