Baked Chicken Recipes
Baked Chicken and Rice
The rice absorbs the chicken juices as Baked Chicken and Rice cooks, adding loads of flavor. It’s like cooking the rice with a homemade stock!
Yield: Serves a crowd
Ingredients
Chicken
- 5 bone in chicken thighs, peel skin off (optional)
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1 1/2 cups uncooked white rice
- 1 1/2 cups hot chicken broth or stock
- 1 1/4 cups water
- Olive oil spray
Rub
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion
- 3/4 teaspoon salt
- Black pepper
Optional
- Fresh thyme leaves or finely chopped parsley
Instructions
- Heat oven to 350 degrees F.
- Scatter onion and garlic in a large cast iron skillet, then place butter in the center. Bake for 15 minutes (check at 12 minutes; mix if some bits are browning too much).
- Meanwhile, mix together Rub ingredients. Sprinkle on both sides of the chicken.
- Remove baking dish from the oven. Add rice, then mix.
- Place chicken on rice. Pour chicken broth or stock and water around the chicken.
- Cover with aluminum foil, then bake for 30 minutes.
- Remove aluminum foil, spray chicken with oil (optional, but gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.