My oven baked chicken and rice recipe is easy to make, requires minimal preparation, and is packed with flavor. This delicious one pan chicken thighs and rice cook in 45 minutes, perfect for a midweek dinner.
I like making chicken and rice in the oven because of how easy it is to do and it comes out perfect at all times. This oven baked chicken thighs and rice is one i make often as my family loves it. It is flavorful and delicious and we rarely have leftovers.
Ingredients
Uncooked Rice - Golden sella basmati rice or easy cook long grain rice
Chicken thighs - Bone in chicken thighs.
Red Bell pepper
Onion
Paprika
Parsley
Thyme
Onion granules
Stock powder
Black pepper
Tomato paste
Butter
Olive oil
Chicken stock
Salt to taste
See the recipe card below for the full ingredient list and measurements.
How To Bake Chicken and Rice In The Oven
Preheat oven to 180C.
Mix paprika, parsley, thyme, garlic granules, onion granules, stock powder, black pepper and salt.
Pat chicken dry, add olive oil and half of the seasoning mix. Rub on the chicken thighs till they are evenly coated.
Wash the rice, drain, and transfer it into a baking tray or dish. Add the remaining half of the seasoning mix, tomato paste, butter, salt, and boiling chicken stock. Stir till all are well mixed.
Add the chopped onions and bell peppers and arrange the chicken thighs on the rice. Cover the baking tray with foil and bake rice and chicken in the oven for 45 minutes.
Bring it out of the oven, remove the chicken thighs, and stir the rice before transferring back the chicken thighs.
Garnish with parsley, serve, and enjoy.
How To Store
Pack the leftovers in an airtight container, and store it in the fridge for up to 5 days or in the freezer for up to 6 months.
Tips
- Adjust the pepper and salt to your taste.
- You can add a cup of mixed veggies to the rice for extra nutrients.
- After cooking, let the food rest for 5 minutes before serving so the chicken juice has time to redistribute internally.
- Use boiling chicken stock or water as recommended.
More Chicken and Rice Recipes
One pot chicken thighs and rice
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Recipe
Oven Baked Chicken Thighs and Rice
Equipment
- Baking pan
Ingredients
- 1 kg Chicken thighs
- 1 large Bell pepper
- 1 medium Onion chopped
- 2 tablespoons Paprika
- 1 teaspoon Parsley
- 1 teaspoon Dried Thyme
- ½ teaspoon Onion granules
- 1 teaspoon Stock powder
- ½ teaspoon Black pepper
- 1 tablespoon Tomato paste
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Chicken stock powder
- Salt to taste
Instructions
- Preheat oven to 180C.
- Mix paprika, parsley, thyme, garlic granules, onion granules, stock powder, black pepper and salt.
- Pat chicken dry, add olive oil and half of the seasoning mix. Rub on the chicken thighs till they are evenly coated.
- Wash the rice, drain, and transfer it into a baking tray or dish. Add the remaining half of the seasoning mix, tomato paste, butter, salt, and boiling chicken stock. Stir till all are well mixed.
- Add the chopped onions and bell peppers and arrange the chicken thighs on the rice. Cover the baking tray with foil and bake rice and chicken in the oven for 45 minutes.
- Bring it out of the oven, remove the chicken thighs, and stir the rice before transferring back the chicken thighs.
Notes
- Adjust the pepper and salt to your taste.
- You can add a cup of mixed veggies to the rice for extra nutrients.
- After cooking, let the food rest for 5 minutes before serving so the chicken juice has time to redristribute internally.
- Use boiling chicken stock or water as recommended.
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