Cooked - Oven Baked Chicken And Rice - New Recipe

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Oven Baked Chicken And Rice

5.0

2 tablespoons olive oil

1 teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon garlic granules

6 chicken thighs (skinless and bone-in, about 2 pounds / 900g)

1 onion (diced)

2 cloves garlic (minced)

2 tablespoons olive oil

2 tablespoons butter (melted)

1 ½ cups 375 ml hot vegetable or chicken stock

1 ¼ cups 315 ml hot water

1 ½ cups 280g long-grain rice (e.g., basmati or jasmine), uncooked

1 teaspoon salt

¼ teaspoon ground black pepper

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Preheat the Oven: Preheat your oven to 350°F (180°C).
Marinate the Chicken: In a large bowl, whisk olive oil, salt, black pepper, smoked paprika, thyme, oregano, and garlic granules. Add the chicken thighs and toss to coat evenly. For deeper flavor, marinate for 15–30 minutes if time allows.
Prepare the Rice: In an 8×12-inch (20x30cm) baking dish, mix diced onion, minced garlic, olive oil, melted butter, hot stock, hot water, uncooked rice, salt, and pepper. Stir everything together.
Assemble the Dish: Arrange the seasoned chicken thighs on top of the rice mixture.
First Bake (Covered): Cover the dish tightly with foil and bake for 30 minutes.
Second Bake (Uncovered): Remove the foil, spray the chicken lightly with oil, and bake uncovered for an additional 30 minutes. For crispier chicken, broil for 2–3 minutes at the end.
Rest and Serve: Remove from the oven and let rest for 10 minutes. Fluff the rice with a fork and place the chicken back on top if removed. Serve warm, garnished with fresh herbs.

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