How to Make Easy Oven Chicken and Rice

Brown the Chicken

Develop rich flavor and crispy skin through proper searing.

Create Aromatic Base

Sauté vegetables and toast rice with seasonings for flavor foundation.

Combine and Bake

Layer components and cook in oven for hands-off preparation.

Finish and Rest

Allow final cooking uncovered for perfect texture and necessary resting time.

Baking Tips

Rinsing the rice removes excess starch and helps prevent it from becoming too sticky.

Bone-in, skin-on chicken pieces provide the best flavor, but boneless pieces can be used with slight adjustments to cooking time.

For perfectly cooked rice, ensure your pot has a tight-fitting lid to trap steam. If using foil, seal it well around the edges.

Don't skip browning the chicken skin – this adds tremendous flavor to both the meat and rice.

For a variation, try different herb combinations like rosemary and sage, or add spices like curry powder or za'atar.

Easy Oven Chicken and Rice

Name: Easy Oven Chicken and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American, Comfort Food
Ingredients: 6 bone-in, skin-on chicken thighs (or your preferred chicken pieces); 2 cups long-grain white rice, rinsed and drained; 3.5 cups chicken broth or stock; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 tablespoons olive oil, divided; 2 tablespoons butter, melted; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon paprika (regular or smoked); 1/4 teaspoon turmeric (optional, for color and flavor); 2 bay leaves; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish); 1 lemon, cut into wedges (optional, for serving); 1 cup frozen peas (optional, added near end of cooking)

A convenient one-pan meal featuring juicy chicken pieces nestled in perfectly cooked, flavorful rice. This family-friendly comfort food classic requires minimal preparation but delivers maximum flavor as the chicken and rice cook together, with the meat's natural juices infusing the grains below. Perfect for busy weeknights, this versatile recipe can be customized with different seasonings and vegetables for countless delicious variations.

Prep Time

15 Minutes

Cook Time

45 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

6 bone-in, skin-on chicken thighs (or your preferred chicken pieces)

2 cups long-grain white rice, rinsed and drained

3.5 cups chicken broth or stock

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

2 tablespoons olive oil, divided

2 tablespoons butter, melted

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon paprika (regular or smoked)

1/4 teaspoon turmeric (optional, for color and flavor)

2 bay leaves

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

1 lemon, cut into wedges (optional, for serving)

1 cup frozen peas (optional, added near end of cooking)

Instructions

Preheat oven to 375°F (190°C).

Pat chicken pieces dry with paper towels. Season generously with salt and pepper on both sides.

In a large oven-safe skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add chicken pieces, skin-side down, and cook until skin is golden brown and crispy, about 5-6 minutes. Flip and cook for an additional 2 minutes. Remove chicken to a plate and set aside.

In the same pan with the rendered chicken fat, add the remaining tablespoon of olive oil if needed. Add diced onion, carrots, and celery. Sauté until vegetables begin to soften, about 4-5 minutes.

Add minced garlic and cook for another 30 seconds until fragrant.

Stir in rinsed rice, dried thyme, dried oregano, paprika, and turmeric (if using). Toast the rice with the vegetables and spices for about 1-2 minutes, stirring frequently.

Pour in chicken broth, add bay leaves, and season with salt and pepper. Stir well and bring to a simmer.

Place the browned chicken pieces on top of the rice mixture, skin-side up. Drizzle the melted butter over the chicken pieces.

Cover the Dutch oven with a tight-fitting lid (or cover your skillet tightly with foil) and place in the preheated oven.

Bake for 30 minutes covered. Then remove the lid/foil and continue baking for 10-15 minutes, or until the rice is tender, the liquid is absorbed, and the chicken is cooked through (internal temperature of 165°F/74°C).

If using frozen peas, stir them into the hot rice during the last 5 minutes of cooking.

Remove bay leaves. Let the dish rest for 5-10 minutes before serving.

Garnish with fresh chopped parsley and serve with lemon wedges if desired.

Easy Oven Chicken and Rice

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Easy Oven Chicken and Rice

Easy Oven Chicken and Rice

Ingredients

Instructions