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Close up of oven baked chicken and rice
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5 from 3 votes

Oven Baked Chicken and Rice

One-pot dinner of oven baked chicken and rice that is absolutely bursting with flavor. A juicy, tender, super easy weeknight dinner that everybody will love!
Prep Time10 minutes
Cook Time1 hour
Course: Chicken recipes
Cuisine: American
Keyword: baked chicken legs, chicken and rice, chicken recipes, oven baked chicken and rice
Servings: 6
Author: chefjar

Ingredients

For Chicken

  • 2 tablespoons olive or avocado oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 5-6 skinless chicken legs

For Rice

  • 1 large onion finely chopped
  • 4 garlic cloves minced
  • 4 tablespoons oil
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 /2 cups hot chicken stock/ broth
  • 1 1/2 cups hot water
  • 1 1/2 cups basmati rice or any long grain white rice
  • 2 tablespoons butter

For Mushrooms ( Optional)

  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 3 thyme sprigs
  • 1 pound 500 grams cremini or brown mushrooms, quartered
  • 1/2 cup green onions sliced
  • Salt and pepper to taste

For Garnish

  • 2 tablespoons green onions sliced
  • Thyme sprigs as needed

Instructions

  • Preheat your oven to 350 F ( 180 C).
  • In a large bowl, mix together the olive oil, paprika, onion powder, garlic powder, Italian seasoning, salt and pepper. Add the chicken and toss to coat. Allow to marinate for 30 minutes or overnight.
  • Spray a 10 x 15-inch | 25 x 35 cm baking dish with nonstick cooking oil spray. Add the onion, garlic, oil, salt, pepper and VERY HOT broth, hot water and butter into the baking dish. Mix to combine. Stir in the rice.
  • Place the chicken over the rice, cover with aluminium foil and bake for 30 minutes. Then uncover, spray chicken with oil ( for a nicer finish) and bake uncovered for 20-30 minutes or until the chicken is cooked through and liquid is absorbed. Broil further for 3-4 minutes to brown the chicken.
  • Remove the chicken, mix the rice and then return the chicken back. Cover with foil and allow to rest for 10 minutes.
  • Meanwhile, cook the mushrooms. Heat butter in  a pan over medium-high heat. Add the garlic and thyme sprigs,  and cook until fragrant, about 30 seconds.
  • Add the mushrooms and cook until softened.
  • Add the green onions and cook for 1 minute. Season with salt and pepper.
  • Transfer the chicken onto a plate, fluff rice with a fork, then mix with the mushrooms. Top with chicken again, garnish with green onions and thyme.
  • Serve and enjoy!

Notes

Rice: Any long grain white rice is perfect for this recipe. We really love using basmati or jasmine rice here. Brown rice is an acceptable substitute, but you ought to be aware that this will take longer to cook, and require more liquid, so you’ll need to adjust the recipe accordingly. Things like risotto, arborio rice, paella rice, or quick rice will go all mushy. That’s not what you want!
Storage: You can store any leftovers in an airtight container in the refrigerator for up to four days. Don’t keep chicken or rice for any longer than this.
Chicken broth/stock: If you don't have it, mix 3 cups boiling water and 3 teaspoons chicken stock powder or bouillon.

Nutrition

Calories: 511kcal | Carbohydrates: 45g | Protein: 29g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 1199mg | Fiber: 2g | Sugar: 2g