Oven Baked Chicken and Rice

My Oven Baked Chicken and Rice started as my grandma's recipe that I've tweaked over the years. The magic comes from those tender chicken thighs nestled into perfectly cooked rice soaking up all those gorgeous juices. The smell of caramelized onions and herbs fills my kitchen every time I make it taking me right back to Sunday dinners at her house.

Our Go To Comfort Meal

My kids now ask for this chicken and rice by name. Something about the way those chicken drippings season the rice while it bakes creates pure magic in the pan. The best part? Everything cooks together freeing me up to help with homework or just relax while dinner practically makes itself.

Essential Ingredients

• 6 chicken thighs skin on
• 2 cups white rice
• 2 onions thinly sliced
• 4 garlic cloves minced
• 3 cups chicken stock
• 2 tbsp butter
• 2 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Caramelize onions in butter until golden brown
2. Season chicken with paprika salt and pepper
3. Mix rice with onions stock and seasonings in baking dish
4. Place chicken on top skin side up
5. Cover tightly with foil bake at 350°F for 30 minutes
6. Uncover and bake 20 25 minutes more until chicken is golden
7. Let rest 5 10 minutes before serving

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Kitchen Wisdom

Want that chicken skin extra crispy? Pop it under the broiler for a minute or two at the end just keep an eye on it. Sometimes rice needs a touch more liquid no worries just add hot stock and give it a few more minutes covered. Last week I tried smoked paprika instead of regular my family went crazy for that subtle smoky flavor.

Perfect Pairings

I love scattering fresh parsley over the top right before serving adds such a pretty pop of green. My simple garden salad with lemon vinaigrette cuts through the richness perfectly. On cozy nights we tear into a loaf of garlic bread to soak up every bit of those amazing pan juices.

Leftovers Magic

This dish tastes even better the next day once all those flavors have had time to mingle. Just splash in a bit of stock when reheating to bring back the moisture. My husband says the lunch leftovers make his coworkers jealous when they smell it warming up in the break room.

Make Life Easier

Sometimes I prep everything in the morning pop it in the fridge and just slide it into the oven at dinner time. Remember to add a few extra minutes to the cooking time since everything's cold. It's such a lifesaver on those crazy busy days when cooking from scratch feels impossible.

More Than Just Dinner

There's something special about the way this dish brings my family together. Maybe it's those amazing aromas wafting through the house or how the rice soaks up every bit of flavor from the chicken. Whatever the reason this recipe has become our ultimate comfort food perfect for sharing with the people we love.

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Frequently Asked Questions

→ Can I use boneless chicken thighs?

Yes, you can use boneless thighs but you'll need to reduce the cooking time. They typically need about 25-30 minutes total cooking time to reach proper doneness.

→ What type of rice works best?

Any long grain white rice works well in this recipe. Avoid using quick-cooking rice as it will become mushy with the longer cooking time.

→ Why brown the onions first?

Browning the onions in butter creates a rich, caramelized flavor base that seasons the entire dish. This step adds depth to both the rice and chicken.

→ Can I add vegetables to this dish?

Yes, you can add vegetables like carrots or peas. Add firmer vegetables with the rice and softer ones in the last 20 minutes of cooking.

→ Why remove the chicken skin?

Removing the skin helps the seasonings penetrate the meat better and prevents the rice from becoming too greasy. The oil spray helps achieve nice browning.

Conclusion

A delightful one-pan meal featuring tender chicken thighs baked with fluffy rice and caramelized onions, offering a complete and convenient dinner solution.