Name: Oven Baked Chicken and Rice Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Mediterranean
Ingredients: 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); 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; Chopped parsley, for serving

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Introduction

This Oven Baked Chicken and Rice recipe is a comforting one-pan meal that combines tender, flavorful chicken thighs with fragrant basmati rice. It’s easy to prepare and perfect for a wholesome weeknight dinner.

A white rectangular baking dish filled with a base layer of long-grain rice that is light golden and slightly fluffy, scattered with small bits of cooked onions sprinkled evenly throughout. On top, there are eight pieces of browned chicken thighs, each seasoned with a golden-brown crust that has hints of spices and herbs, and some charred edges. The chicken pieces are spaced evenly across the rice layer and topped with small green parsley leaves, adding a fresh pop of color. The dish rests on a white marbled surface, with a pink cloth visible on the side and some green parsley sprigs nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
Chopped parsley (for serving)
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

Instructions

Step 1: Preheat the oven to 375°F.
Step 2: 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 each piece is well coated. Let the chicken marinate at room temperature for 20 minutes.
Step 3: In a 9×13 inch baking dish, combine the rinsed basmati rice, olive oil, finely diced onion, salt, black pepper, and hot water. Stir gently to mix all ingredients evenly.
Step 4: Arrange the marinated chicken thighs on top of the rice mixture in the baking dish. Cover the dish tightly with foil and bake for 45 minutes.
Step 5: Remove the foil and continue baking uncovered for an additional 15 minutes, or until the chicken is fully cooked and browned on top.
Step 6: Take the dish out of the oven. Use tongs to lift the chicken and set it aside. Fluff the rice gently with a fork, then place the chicken back on top. Garnish with chopped fresh parsley and serve warm.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Substitute chicken thighs with bone-in pieces for more depth of flavor; increase baking time slightly.
Add vegetables like peas, carrots, or bell peppers to the rice before baking for added nutrition and color.
If you prefer less spice, reduce the paprika and turmeric to ½ teaspoon each.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered dish in the oven until warmed through. Adding a splash of water when reheating can help keep the rice moist.

How to Serve

The image shows a white rectangular baking dish filled with a layer of cooked, fluffy yellow rice mixed with small pieces of browned onion covering the bottom. On top, there are eight golden-brown, oven-roasted chicken thighs evenly spaced, each piece slightly crispy and seasoned with herbs. The chicken and rice are garnished with chopped fresh green parsley sprinkled overhead. The dish sits on a white marbled surface with a spoon and a pink cloth napkin to the left and a small bunch of fresh parsley to the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Yes, you can substitute basmati with jasmine or long-grain white rice. However, cooking times may vary slightly, so keep an eye on the liquid absorption and texture.

Is it necessary to cover the dish with foil during baking?

Covering the dish helps trap steam and cook the rice and chicken evenly. Removing the foil at the end allows the chicken to brown nicely. Skipping the foil can result in drier rice and less tender chicken.