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Baked Chicken Thighs with Buttery Garlic Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 138 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Baked Chicken Thighs and Rice recipe features tender, juicy chicken thighs baked atop a flavorful buttery garlic rice. Infused with smoked paprika, oregano, and garlic powder, the chicken pairs perfectly with aromatic long-grain rice cooked in vegetable or chicken stock with onions, garlic, and butter. The dish is baked covered to cook the rice and chicken evenly, then uncovered and broiled briefly for crispy, golden chicken skin. A comforting one-pan meal that’s easy to prepare and perfect for weeknight dinners or batch cooking.

Ingredients

Scale

For the Chicken:

  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 6 chicken thighs, skinless, bone-in

For the Rice:

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 1 ½ cups vegetable or chicken stock, hot
  • 1 ¼ cups water, hot
  • 1 ½ cups long-grain rice, uncooked
  • Salt and black pepper to taste

Instructions

  1. Preheat Oven and Marinate Chicken: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine olive oil, salt, black pepper, smoked paprika, dried oregano, and garlic powder. Add the chicken thighs and toss well to coat evenly. Allow the chicken to marinate for 15–30 minutes if time permits to enhance flavor.
  2. Prepare Rice Mixture: In a baking dish, combine the diced onion, minced garlic, olive oil, melted butter, hot vegetable or chicken stock, hot water, uncooked long-grain rice, salt, and black pepper. Stir thoroughly to mix all ingredients evenly.
  3. Assemble and Bake Covered: Place the marinated chicken thighs evenly on top of the rice mixture in the baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the rice to absorb the liquid and the chicken to start cooking.
  4. Bake Uncovered for Crispy Finish: After 30 minutes, carefully remove the foil cover, spray the chicken with a little oil to promote browning, and return the dish to the oven uncovered. Bake for an additional 30 minutes to fully cook the chicken and finish cooking the rice.
  5. Broil for Golden Edges: For extra crispy, golden chicken skin, switch your oven to broil and broil the chicken for 2–5 minutes, watching carefully to avoid burning. Remove from oven once the desired golden color is achieved and ensure internal temperature of chicken reaches 165°F.
  6. Rest and Serve: Remove the baking dish from the oven and let the chicken and rice rest for 10 minutes to develop flavors and finish steaming. Fluff the rice gently with a fork, optionally remove the chicken to fluff rice beneath, then return chicken to the dish. Garnish with fresh herbs if desired and serve warm.

Notes

  • The chicken thighs are fully cooked when they reach an internal temperature of 165°F (74°C).
  • Use low-sodium chicken stock and adjust salt to taste to control sodium levels.
  • Storage: Wrap the casserole dish tightly with foil or use a lid if available. Leftovers can be reheated in the oven at 350°F until warmed through or in a microwave.
  • For longer storage, freeze the casserole for up to 3 months. Use an aluminum pan if freezing to reheat directly in the oven after thawing.

Find it online: https://oliviadinner.com/baked-chicken-thighs-with-buttery-garlic-rice-recipe/