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Oven Baked Chicken and Rice – Easy One Pan Dinner
Emily

Oven Baked Chicken and Rice

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4–6 bone-in, skin-on chicken thighs
  • 1 cup uncooked long-grain white rice
  • 2 cups warm chicken broth
  • 1 cup chopped vegetables (bell peppers, carrots, peas, or a mix)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp dried thyme
  • Salt and pepper, to taste
  • Olive oil, for greasing the pan

Equipment

  • 9x13-inch baking dish
  • Measuring cups
  • Foil

Method
 

  1. Preheat OvenSet oven to 375°F (190°C).
  2. Grease Baking DishLightly oil a 9×13-inch baking dish to prevent sticking.
  3. Season ChickenPat chicken thighs dry. Sprinkle with garlic powder, onion powder, paprika, thyme, salt, and pepper on all sides.
  4. Arrange ChickenPlace chicken skin-side up in the baking dish.
  5. Add Rice & VegetablesScatter uncooked rice and chopped vegetables evenly around the chicken.
  6. Pour BrothPour warm chicken broth over rice and vegetables (avoid pouring over the chicken skin to keep it crispy).
  7. Cover & BakeCover tightly with foil and bake for 45 minutes.
  8. Uncover & CrispRemove foil and bake 10–15 more minutes, until chicken skin is golden and rice is tender.
  9. Rest & ServeLet rest 5 minutes before serving.

Notes

Use a glass or ceramic baking dish for even heat distribution.