Can I Use Brown Rice Instead of White Rice?

Yes, but you’ll need to adjust the cooking time and liquid ratio to get the best results. Since brown rice takes longer to cook , it requires extra liquid —about ½ to 1 cup more broth —to ensure it softens properly. To make it work: Increase the baking time by an additional 15-20 minutes to allow the rice to fully cook. If the chicken finishes first , simply remove it from the dish and cover it with foil to keep it warm while the rice continues baking. With these adjustments, you’ll get perfectly tender brown rice without overcooking the chicken!

How Do I Store and Reheat Leftovers?

Got leftovers? Lucky you! Here’s how to keep them fresh: Fridge: Store in an airtight container for up to 4 days. Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Reheating: For the best results, reheat in a 350°F oven for 15 minutes (cover with foil to prevent drying out). In a hurry? Pop it in the microwave with a splash of broth to keep the rice moist.

What Are Some Vegetarian Alternatives?

Want to skip the chicken? No problem! Try these swaps: Chickpeas or Lentils – Add them directly to the rice before baking. Mushrooms and Tofu – Sauté them with some soy sauce and garlic for extra flavor. Cauliflower or Bell Peppers – Roast them separately and mix them in at the end.

The Ultimate Guide to Oven-Baked Chicken and Rice

Description

This Oven-Baked Chicken and Rice is a one-pan wonder—juicy, seasoned chicken baked over perfectly fluffy, flavorful rice. It’s easy, budget-friendly, and requires minimal cleanup! Whether you’re cooking for a busy weeknight or a cozy family dinner, this recipe delivers incredible taste with little effort. Packed with warming spices and rich, savory flavors, it’s comfort food at its best!

Ingredients

Scale

For the Chicken:

4 bone-in, skin-on chicken thighs (or drumsticks)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon turmeric (optional, for color)
1 tablespoon olive oil
Juice of ½ lemon

For the Rice:

1 cup long-grain white rice (jasmine or basmati)
2 cups chicken broth (or water + bouillon cube)
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon butter
½ teaspoon salt
½ teaspoon black pepper

Instructions

Step 1: Marinate the Chicken

In a bowl, mix salt, pepper, paprika, garlic powder, onion powder, oregano, turmeric, olive oil, and lemon juice.
Rub the seasoning mixture all over the chicken thighs and let marinate for at least 15 minutes (or overnight for deeper flavor).

Step 2: Prepare the Rice Base

Rinse the rice under cold water until the water runs clear.
In a large oven-safe baking dish, combine rinsed rice, chicken broth, onion, garlic, butter, salt, and pepper. Stir to mix evenly.

Step 3: Assemble & Bake

Place the marinated chicken, skin-side up, on top of the rice mixture.
Cover with foil and bake at 350°F (175°C) for 30 minutes.
Uncover and continue baking for another 20-25 minutes until the chicken skin is crispy and golden brown and the rice is tender.
Check for doneness: The chicken should have an internal temperature of 165°F (74°C).
Let it rest for 5 minutes before serving. Fluff the rice with a fork and enjoy!

Notes

Want extra crispy chicken? Broil for the last 3-5 minutes to get that perfect golden skin.
Using brown rice? Add ½ cup extra broth and bake for 15-20 minutes longer.
Make it a full meal: Toss in peas, carrots, bell peppers, or mushrooms for extra nutrition.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Add a splash of broth and warm in the oven at 350°F for 10-15 minutes or microwave in short bursts.
Freezing: Store in a freezer-safe container for up to 3 months. Thaw before reheating.

Prep Time: 15 minutes
Cook Time: 50 minutes
Cuisine: American / Mediterranean Fusion

Nutrition

Calories: ~450 kcal
Fat: ~15g
Carbohydrates: ~45g
Protein: ~38g