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Cooked chicken and rice in a tray.

One-Dish Oven-Baked Chicken and Rice

This simple, flavorful oven-baked chicken and rice dish is perfect for a comforting dinner. It's all cooked in one dish, making cleanup a breeze!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Servings 6

Ingredients
  

  • For the Rice:
  • 1 ½ cups 300g long-grain rice (uncooked)
  • 2 ½ cups 600ml chicken broth
  • 1 cup 240ml milk
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme or Italian seasoning
  • 2 tbsp olive oil or melted butter
  • For the Chicken:
  • 4-6 bone-in skin-on chicken thighs or drumsticks
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano or thyme
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Optional Garnish:
  • Fresh parsley chopped
  • Lemon wedges

Instructions
 

  • Preheat the Oven:
    Preheat your oven to 375°F (190°C).
  • Prepare the Rice Base:
    In a large oven-safe baking dish (9x13-inch recommended), combine the uncooked rice, chicken broth, milk, onion, garlic, salt, pepper, and dried herbs.
    Stir well to evenly distribute the ingredients. Drizzle olive oil or melted butter over the mixture for extra richness.
  • Season the Chicken:
    Pat the chicken pieces dry with a paper towel to help the seasoning stick.
    In a small bowl, mix the paprika, garlic powder, onion powder, oregano, salt, and pepper. Rub this mixture evenly over the chicken.
    Drizzle olive oil over the chicken to help it crisp in the oven.
  • Assemble the Dish:
    Nestle the seasoned chicken pieces into the rice mixture, skin side up. Ensure the chicken is not fully submerged to allow the skin to crisp.
  • Bake:
    Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
    After 30 minutes, remove the foil and continue baking for another 25-30 minutes, or until the rice is tender and the chicken skin is golden and crispy.
    Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
  • Rest and Serve:
    Let the dish rest for 5-10 minutes after removing it from the oven to allow the flavors to meld.
    Garnish with chopped parsley and serve with lemon wedges, if desired.