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–+ servings

Chicken with Rice - Baked

This one-pan dinner will become a family favorite with fall off the bone Chicken Thighs over savory Rice on any night of the week.
Difficulty: Easy
Course Dinner
Cuisine American
Keyword Chicken
Method Oven
Prep Time 10 minutes
Cook Time 1 hour
Marinating 20 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 395kcal

Equipment

  • 9 x 13 Glass Casserole Dish
  • Large Mixing Bowl

INGREDIENTS 

For the Chicken

  • 6 Chicken Thighs - Bone-In - Skinless
  • 2 Tbsp. EVOO
  • 1 tsp. Smoked Paprika
  • 1 tsp. Dried Oregano
  • 1 tsp. Garlic Powder
  • Salt and Black Pepper - to taste

For the Rice

  • 1 Onion - diced
  • 2 cloves Garlic - minced
  • 2 Tbsp. EVOO
  • 2 Tbsp. Butter - melted
  • 1 ½ cups Vegetable or Chicken Stock - hot
  • 1 ¼ cups Water - hot
  • 1 ½ cups Long Grain Rice - uncooked
  • Salt and Black Pepper - to taste

INSTRUCTIONS

  • Preheat the oven to 350°F.
  • Combine the Oil and seasonings in a large bowl. Add the Chicken and toss to coat. Allow to marinate for 15–30 minutes.
  • Combine the Onion, Garlic, Oil, Butter, hot Vegetable Stock, Water, Rice, Salt, and Pepper in a casserole dish. Mix well.
  • Place the Chicken on top of the Rice mixture.
  • Cover with fOil and bake for 30 minutes.
  • Uncover the dish, lightly spray the Chicken with Oil, and bake for an additional 30 minutes. (For crispy edges, broil for a few minutes at the end.)
  • Allow the casserole to rest for 10 minutes. Temporarily remove the Chicken, Fluff the Rice. Then return the Chicken to the dish and garnish with Fresh Herbs and serve.
  • Notes
  • The Chicken Thighs are fully cooked when they reach 165°F internal temperature.
  • Use low-sodium Chicken stock and add Salt to taste.

Notes

The Chicken Thighs are done when they reach 165° F. internal temperature.
Refrigerate in an airtight container for 3-4 days.
Freeze for up to 3 months.

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