Description
Sizzling oven baked chicken and rice brings comfort straight from grandmother’s kitchen to modern dinner tables. Hearty Mediterranean flavors meld perfectly, creating a one-pan meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 5–6 skinless chicken legs
Seasonings for Chicken:
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons (30 milliliters) olive oil or avocado oil
Rice and Base Ingredients:
- 1 1/2 cups basmati or long-grain white rice
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 cups hot chicken stock/broth
- 1 1/2 cups hot water
- 4 tablespoons (60 milliliters) olive oil
- 2 tablespoons (28 grams) butter
- 1/4 teaspoon cracked black pepper
Garnish:
- 2 tablespoons green onions, sliced
- Thyme sprigs, as needed
Instructions
- Heat the oven to 350°F (180°C), preparing a spacious baking dish for the one-pan meal.
- Create a robust marinade by whisking olive oil with paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper. Thoroughly coat chicken legs and let them absorb flavors for 30 minutes.
- Construct a flavorful rice base by combining chopped onions, minced garlic, olive oil, salt, pepper, hot chicken stock, hot water, and butter in the baking dish. Spread the rice mixture evenly across the bottom.
- Arrange marinated chicken legs directly on top of the rice mixture, ensuring even distribution.
- Shield the dish with aluminum foil and bake for 30 minutes, allowing the rice to steam and chicken to begin cooking.
- Remove foil, lightly spray chicken with oil to encourage browning. Return to oven uncovered for 20-30 minutes until chicken turns golden and reaches safe internal temperature.
- For extra crispiness, broil for 3-4 minutes, watching carefully to prevent burning.
- Allow the dish to rest 10 minutes, enabling rice to absorb remaining moisture and chicken to settle.
- Fluff rice gently, garnish with fresh green onions and thyme before serving.
Notes
- Marinate chicken overnight for maximum flavor infusion and tenderness.
- Use low-sodium chicken stock to control salt levels and accommodate dietary restrictions.
- Swap white rice with cauliflower rice for a low-carb, keto-friendly version of the dish.
- Ensure chicken reaches internal temperature of 165°F to guarantee food safety and prevent undercooking.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg