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Oven Baked Chicken and Rice Recipe

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4.2 from 65 reviews

This Oven Baked Chicken and Rice recipe is a comforting, flavorful one-pan meal featuring tender boneless chicken thighs marinated in aromatic spices and baked over fragrant basmati rice. It combines simple ingredients to create a delicious, fuss-free dinner perfect for family gatherings or weeknight meals.

Ingredients

Chicken Marinade

  • 3 tablespoons olive oil
  • 6 garlic cloves (minced)
  • 1 tablespoon paprika
  • 3 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)

Rice and Cooking Base

  • 1 ½ cups basmati rice (rinsed)
  • 1 tablespoon olive oil
  • 1 small onion (finely diced)
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups hot water

Garnish

  • Chopped parsley (for serving)

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the chicken and rice.
  2. Marinate Chicken: In a large mixing bowl, whisk together olive oil, minced garlic, paprika, oregano, thyme, salt, black pepper, and turmeric powder. Add the chicken thighs and toss until fully coated. Let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
  3. Prepare Rice Base: In a 9×13 inch baking dish, combine the rinsed basmati rice, olive oil, diced onion, salt, black pepper, and hot water. Stir gently to mix all ingredients evenly.
  4. Arrange Chicken: Place the marinated chicken thighs evenly on top of the rice mixture in the baking dish.
  5. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes to allow the rice to cook and chicken to steam.
  6. Bake Uncovered: Remove the foil and bake for an additional 15 minutes uncovered, allowing the chicken to brown and finish cooking through.
  7. Finish and Serve: Remove the baking dish from the oven. Using tongs, carefully lift the chicken off the rice and fluff the rice with a fork. Return the chicken on top, garnish with chopped fresh parsley, and serve warm.

Notes

  • Ensure the basmati rice is rinsed thoroughly to remove excess starch for fluffy rice.
  • You can substitute chicken thighs with boneless chicken breasts but adjust the baking time accordingly.
  • If you prefer spicier flavors, add a pinch of cayenne pepper to the marinade.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.
  • Covering with foil during initial baking helps the rice absorb the cooking liquids fully.

Find it online: https://justsosavory.com/oven-baked-chicken-and-rice-recipe/