Description
This one-pan wonder brings together juicy, oven-baked chicken and perfectly cooked rice in a savory, aromatic broth. With minimal prep and a burst of herbs and spices, this effortless chicken and rice dish makes for a satisfying, hearty dinner that's both nutritious and delicious.
Ingredients
Units
Scale
For the Chicken and Rice:
- 4 pieces Bone‑in skin‑on chicken thighs (About 6-8 oz each; you can use chicken breasts for a leaner option)
- 1 1/2 cups Long-grain white rice ( Rinsed)
- 3 cups Chicken broth (Low-sodium preferred)
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 cup Carrots diced ( Alternatively, use a mixed vegetable medley)
- 1 cup Frozen peas (Thawed slightly or added during the last 10 minutes of baking)
- 1 tsp Dried thyme (Or substitute with Italian seasoning)
- 1 tsp Dried oregano
- 1/2 tsp Salt Adjust to taste
To taste: Ground black pepper
- 2 tbsp Olive oil (For drizzling over chicken)
- 1 Lemon (optional Juice of 1 lemon for brightness (about 2-3 tbsp))
Instructions
Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish or oven-safe skillet with olive oil.
Assemble the Base:
- Spread the uncooked, rinsed rice evenly in the baking dish.
- Add the diced onion, minced garlic, and diced carrots over the rice.
- Pour in the chicken broth and sprinkle dried thyme, oregano, salt, and pepper.
- If using, drizzle the lemon juice over the mixture.
Arrange the Chicken:
- Place the chicken thighs on top of the rice mixture, skin side up.
- Drizzle the chicken with a little olive oil and season with additional salt and pepper if desired.
Bake:
- Cover the dish with aluminum foil (optional, to help trap moisture) and bake in the preheated oven for 30 minutes.
- Remove the foil, gently stir in the frozen peas (if not already mixed in), and continue baking uncovered for an additional 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the rice is tender.
- If the rice needs a little extra liquid, you can add a splash of broth or water during the last 5 minutes of baking.
Finish and Serve:
- Once done, remove the dish from the oven and let it sit for 5 minutes.
- Garnish with freshly chopped parsley before serving.
Notes
- For extra flavor, consider marinating the chicken with a bit of lemon juice, garlic, and herbs for 20–30 minutes before baking.
- Feel free to substitute the white rice with brown rice for a heartier, whole-grain option (adjust broth and cooking time accordingly).
- This one-dish meal pairs wonderfully with a simple green salad or steamed vegetables.
Enjoy your Oven Baked Chicken and Rice—a hassle-free, delicious dinner that brings comfort and nutritious goodness to your table in just one hour!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 400
