Oven Baked Chicken and Rice Recipe
This Oven Baked Chicken and Rice recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of garlic, paprika, oregano, thyme, and turmeric, baked atop aromatic basmati rice with sautéed onions. The one-pan meal is baked covered and uncovered to achieve perfectly cooked, juicy chicken with fluffy, savory rice, making it an easy and delicious dinner option.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6 to 8 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
For the Chicken
- 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
For the Rice
- 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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and rice.
- Marinate Chicken: In a large mixing bowl, whisk together olive oil, minced garlic, paprika, oregano, thyme, salt, pepper, and turmeric powder. Add the chicken thighs and toss until they are thoroughly coated with the marinade. Let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Prepare Rice Mixture: In a 9×13-inch baking dish, combine the rinsed basmati rice, olive oil, finely diced onion, salt, pepper, and 2 cups of hot water. Stir these ingredients well to evenly distribute the seasoning and moisture.
- Assemble Dish: Arrange the marinated chicken thighs evenly over the top of the rice mixture in the baking dish.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes, allowing the chicken to cook through and the rice to absorb the flavors and moisture.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes, or until the chicken is browned and fully cooked.
- Finish and Serve: Remove the dish from the oven. Use tongs to temporarily set aside the chicken, then fluff the rice gently with a fork. Place the chicken back on top of the rice, garnish with chopped fresh parsley, and serve immediately.
Notes
- Make sure to rinse the basmati rice well to remove excess starch for fluffier rice.
- The chicken thighs used are boneless and skinless; using bone-in or skin-on thighs will require adjusting cooking times.
- For added flavor, you can marinate the chicken longer, up to a few hours in the refrigerator.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the marinade.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Keywords: oven baked chicken and rice, baked chicken thighs, one-pan chicken and rice, Mediterranean chicken recipe, easy dinner recipe
Find it online: https://www.sanacooks.com/oven-baked-chicken-and-rice-recipe/
