Oven Baked Chicken and Rice Recipe
This Oven Baked Chicken and Rice recipe features juicy, marinated chicken thighs baked perfectly over fragrant basmati rice infused with aromatic spices, herbs, and garlic. The dish is easy to prepare with minimal hands-on time, delivering a comforting and flavorful one-pan meal that pairs a tender, spiced chicken with fluffy, savory rice, ideal for family dinners or meal prep.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
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 Mixture
- 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
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the chicken and rice evenly.
- Prepare the Marinade: In a large mixing bowl, whisk together olive oil, minced garlic, paprika, oregano, thyme, salt, black pepper, and turmeric powder. Add the boneless skinless chicken thighs and toss until each piece is thoroughly coated. Let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Prepare the Rice Base: In a 9×13-inch baking dish, combine the rinsed basmati rice, olive oil, finely diced onion, salt, black pepper, and hot water. Stir well to integrate all ingredients, creating a flavorful rice base.
- Arrange Chicken Over Rice: Place the marinated chicken thighs evenly over the rice mixture in the baking dish, ensuring good contact for even cooking and flavor melding.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the rice to cook in the steam generated and the chicken to bake gently.
- Uncover and Finish Baking: Remove the foil and continue baking uncovered for an additional 15 minutes. This step browns the chicken and ensures it is fully cooked through, with crispy edges.
- Serve: Remove from the oven. Using tongs, gently transfer the chicken to a plate. Fluff the rice with a fork to separate the grains. Return the chicken on top of the rice, garnish with freshly chopped parsley, and serve immediately for a hearty meal.
Notes
- Rinse the basmati rice thoroughly under cold water until the water runs clear to remove excess starch and prevent clumping during baking.
- Marinating the chicken at room temperature helps infuse the flavors faster and promotes even cooking.
- If you prefer, you can substitute chicken thighs with drumsticks or breasts, adjusting cooking time accordingly.
- Check that the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- Fresh parsley adds a bright, fresh flavor but can be omitted or substituted with cilantro or chives if preferred.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
Keywords: Oven baked chicken, baked chicken thighs, chicken and rice recipe, one pot chicken rice, Mediterranean chicken dinner, easy chicken bake, spiced chicken thighs, baked basmati rice
Find it online: https://ricoloranz.com/oven-baked-chicken-and-rice-recipe/
