Baked Chicken Legs and Rice

Why You’ll Love This Recipe

This dish is an all-in-one dinner solution that’s easy to prepare and packed with flavor. The chicken comes out juicy with a crispy skin, while the rice soaks up all the rich seasonings and broth for a moist, aromatic side. It’s perfect for busy weeknights or when you want a hearty meal without a lot of fuss. Plus, it’s easily customizable to fit your taste preferences or what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 Tablespoons olive oil
• 2 Tablespoons brown sugar
• 1 Tablespoon smoked paprika
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 and 1/2 teaspoons kosher salt, divided
• 15-20 cranks fresh-ground black pepper
• 6-8 chicken drumsticks
• 2 Tablespoons butter
• 1/2 medium yellow onion, chopped
• 3-4 cloves garlic, minced
• 1 cup uncooked white rice (see note)
• 1 and 1/3 cups chicken broth, low-sodium preferred
• 2/3 cup water
• 1 lemon, cut into wedges
• Fresh parsley or thyme (optional garnish)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the olive oil, brown sugar, smoked paprika, dried thyme, oregano, garlic powder, 1 teaspoon kosher salt, and black pepper.
3. Rub the chicken drumsticks with this spice mixture, making sure each piece is coated evenly.
4. Heat a large oven-safe skillet or pan over medium heat. Add the butter and melt it.
5. Add the chopped onion and garlic to the pan, sautéing until softened and fragrant, about 2-3 minutes.
6. Stir in the uncooked rice, coating it with the butter, onion, and garlic mixture. Cook for about 1-2 minutes.
7. Pour in the chicken broth, water, and the remaining 1/2 teaspoon kosher salt. Stir gently to combine.
8. Nestle the chicken drumsticks into the rice mixture.
9. Transfer the skillet to the preheated oven and bake uncovered for 35-45 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the rice is tender.
10. Remove from the oven, let rest for a few minutes, then squeeze lemon wedges over the chicken and rice. Garnish with fresh parsley or thyme if desired.

Servings and Timing

• Servings: 4-6
• Prep time: 15 minutes
• Cook time: 40-45 minutes
• Total time: Approximately 1 hour

Variations

• Spice it up: Add cayenne pepper or chili powder for some heat.
• Vegetable boost: Toss in chopped bell peppers, peas, or carrots with the rice before baking.
• Different rice: Substitute white rice with brown rice (increase cooking time) or jasmine rice for a different flavor.
• Herb swap: Use fresh rosemary or basil instead of thyme and oregano for a new twist.
• Chicken parts: Use chicken thighs or bone-in breasts if preferred, adjusting cooking time as needed.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep the rice moist.
• This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What type of rice works best for this recipe?

White long-grain rice is preferred as it cooks evenly within the baking time. Brown rice can be used but requires a longer cooking time and more liquid.

Can I use chicken thighs instead of drumsticks?

Yes, bone-in chicken thighs work well and can be substituted. Adjust baking time to ensure the chicken is fully cooked.

Is it necessary to brown the chicken before baking?

Browning is optional but helps to develop flavor and crisp the skin. This recipe skips browning in the pan, relying on baking for tenderness and flavor.

Can this recipe be made gluten-free?

Yes, it is naturally gluten-free if you use gluten-free chicken broth and ensure all spices are free from gluten additives.

How do I know when the chicken is fully cooked?

Use a meat thermometer; the internal temperature should reach 165°F (74°C). The juices should run clear when pierced.

Can I prepare this dish in advance?

You can prep the spice rub and chop the onions and garlic ahead of time, but it’s best to bake the dish fresh for optimal texture.

What if I don’t have smoked paprika?

Regular paprika or a mix of paprika and a small pinch of cayenne pepper can substitute for a similar flavor profile.

How do I keep the rice from sticking to the pan?

Using a well-oiled or buttered oven-safe skillet helps prevent sticking. Stirring the rice with butter before adding liquids also helps.

Can I make this recipe dairy-free?

Yes, substitute the butter with olive oil or a dairy-free alternative for sautéing the onions and garlic.

What can I serve with baked chicken legs and rice?

This dish is a complete meal but pairs nicely with a simple green salad or steamed vegetables for added freshness.

Conclusion

Baked chicken legs and rice is a straightforward, flavorful meal that combines tender, juicy chicken with perfectly cooked rice infused with herbs and spices. Its simplicity and heartiness make it ideal for busy nights or meal prepping. With room for easy variations and a comforting, homey feel, this recipe is sure to become a regular favorite in your cooking rotation.

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