Oven Baked Chicken and Rice
it’s a one pan dinner – the raw rice and chicken are cooked together at the same time;
completely hands off – unlike cooking rice on the stove which requires more attention, you just put the pan in the oven, set the timer and walk away;
quick to prepare – active prep time is under 10 minutes
Skin on, bone in chicken thighs is best for this recipe because they take the same length of time to cook in the oven as the rice – 50 minutes in total
Updated at: Thu, 17 Aug 2023 12:08:26 GMT
Nutrition balance score
Good
Glycemic Index
18
Low
Nutrition per serving
Calories1487.9 kcal (74%)
Total Fat107.4 g (153%)
Carbs16.1 g (6%)
Sugars4.4 g (5%)
Protein108.6 g (217%)
Sodium530.3 mg (27%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Instructions Preheat oven to 180°C/350°F. Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much). Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken. Remove baking dish from the oven. Add rice then mix. Place chicken on rice. Then pour chicken broth and water around the chicken. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed. Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy
Notes
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