Oven Baked Chicken and Rice

In the realm of comforting home-cooked meals, few dishes hold the same warm, inviting appeal as a well-prepared chicken and rice. This Flavorful One-Pan Oven Baked Chicken and Rice recipe embodies everything that makes a meal truly satisfying: tender chicken thighs, aromatic rice, and a medley of vegetables, all harmoniously baked together in one pan. Not only is this dish rich in flavor, but it also simplifies the cooking process by minimizing cleanup time, making it an ideal choice for busy weeknights or family gatherings.

Discover the joy of home-cooked comfort with this Flavorful One-Pan Oven Baked Chicken and Rice recipe. Combining tender chicken thighs, aromatic long-grain rice, and vibrant vegetables, this dish is both satisfying and easy to prepare. Minimal cleanup makes it perfect for busy weeknights or family gatherings. Dive into a harmonious meal that promises to delight your taste buds with every bite, as spices and broth create a deliciously rich flavor throughout.

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Ingredients

4 bone-in, skin-on chicken thighs

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 cup frozen peas

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon turmeric (for color)

1/2 teaspoon cumin

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

Sear the Chicken: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and smoked paprika. Sear the chicken, skin-side down, for about 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Add the Rice and Spices: Stir in the rice, dried oregano, turmeric, and cumin, mixing everything well for about 1 minute. This will toast the rice and help enhance its flavor.

Add the Broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Taste and adjust seasoning with salt and pepper if necessary.

Return the Chicken: Nestle the seared chicken thighs back on top of the rice mixture, skin-side up. Make sure the rice is submerged in the broth but the chicken remains on top.

Bake: Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 30-35 minutes.

Add Peas: After 30 minutes, remove the lid and sprinkle the frozen peas on top. Return to the oven uncovered and bake for an additional 10-15 minutes or until the chicken is cooked through (internal temperature of 165°F) and the rice is tender.

Rest and Serve: Once done, remove from the oven and let it rest for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley if desired, and serve hot.

Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4