Oven Baked Chicken and Rice

4.9 (566 reviews)

Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!

Total Time80

Servings5

574

Caloriesper serving

Nutrition Information

574

Calories

29 g

Fat

47 g

Carbs

28 g

Protein

1 g

Fiber

1 g

Sugar

Ingredients

5 bone in chicken thigh fillets, peel skin OFF (, (Note 1)
1 onion (, chopped (brown, white or yellow)
2 cloves garlic (large) (, minced)
2 tbsp (30g) butter (or olive oil)
1 1/2 cups (270g) uncooked white rice (Note 3)
1 1/2 cups (375 ml) chicken broth/stock (, hot (I microwave)
1 1/4 cups (315 ml) water (, hot (tap is fine)

Chicken Rub (Note 2):

1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper

Optional garnish:

Oil spray
Fresh thyme leaves or finely chopped parsley

Instructions

1Preheat oven to 180°C/350°F.
2Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
3Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
4Remove baking dish from the oven. Add rice then mix.
5Place chicken on rice. Then pour chicken broth and water around the chicken.
6Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
7Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!
8Optional gravy
9Dish is flavoured enough to serve without sauce, but if you want to take it over the top, make this quick Gravy in 4 minutes flat (pictured in video).