Oven-Baked Chicken and Rice
A comforting dish that combines juicy chicken thighs with flavorful rice, perfect for busy weeknights or lazy weekends.
Ingredients
For the chicken
- 4 pieces chicken thighs (bone-in, skin-on) Choose high-quality chicken for best flavor.
For the rice mixture
- 1 cup long-grain white rice Avoid rinsing the rice for a creamy texture.
- 2 cups chicken broth Use low sodium if preferred.
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 piece bell pepper, diced (any color)
- 1 cup frozen peas and carrots mix
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust according to taste.
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- to taste garnish Fresh parsley (optional) For garnish before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large oven-safe dish, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the rice to the dish, toasting lightly for about 2 minutes, stirring constantly.
- Pour in the chicken broth, then add bell pepper, frozen peas and carrots, paprika, thyme, salt, and pepper. Mix thoroughly.
- Pat the chicken thighs dry and place them skin-side up on top of the rice mixture. Season with extra salt and pepper if desired.
Baking
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15 minutes or until the chicken skin is crispy and internal temperature reaches 165°F (74°C).
- Let the dish rest for about 5 minutes before serving. Garnish with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.