Description
This recipe for Baked Chicken Thighs and Rice offers a flavorful, one-dish meal combining tender, seasoned chicken thighs baked atop a savory, buttery rice mixture. The dish is easy to prepare, utilizing oven baking to infuse the rice with the rich flavors of the chicken and spices, resulting in a comforting and satisfying dinner perfect for any night of the week.
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
- Preheat Oven and Marinate Chicken: Preheat the oven to 350°F. In a large mixing bowl, combine olive oil with salt, black pepper, smoked paprika, oregano, and garlic powder. Add the chicken thighs and toss thoroughly to coat. Allow the chicken to marinate for 15–30 minutes to develop flavor.
- Prepare Rice Mixture: In a baking dish, combine diced onion, minced garlic, olive oil, melted butter, hot vegetable or chicken stock, hot water, rice, salt, and black pepper. Stir well to evenly distribute all ingredients.
- Arrange Chicken and Cover: Place the marinated chicken thighs on top of the rice mixture in the baking dish. Cover the dish tightly with aluminum foil to trap moisture.
- Bake Covered: Bake the covered dish in the preheated oven for 30 minutes, allowing the rice to partially cook and absorb the liquids.
- Bake Uncovered and Broil for Crispiness: Remove the foil cover, lightly spray or brush the chicken with oil, and bake uncovered for an additional 30 minutes. For extra crispy, golden edges on the chicken, switch the oven to broil mode and broil for a few minutes at the end. Monitor carefully to prevent burning.
- Rest and Serve: Remove the baking dish from the oven and let rest for 10 minutes. Fluff the rice gently with a fork, removing the chicken if necessary to do so, then return the chicken to the dish. Garnish with fresh herbs as desired and serve hot.
Notes
- The chicken thighs are fully cooked when they reach an internal temperature of 165°F.
- Use low-sodium chicken stock and adjust salt to taste in the rice mixture to control sodium levels.
- To store leftovers, wrap the casserole dish tightly with foil or use a lid, then reheat in the oven at 350°F until warmed through or microwave portions as needed.
- For longer storage, freeze the casserole for up to 3 months in an aluminum pan for convenient thawing and reheating.
