This is my favorite chicken and rice recipe. Simple and straight forward and doesn't make a huge amount. Just right for 2 adults and 2 small children. The only thing I ever change is the soup. Sometimes I use cream of chicken, or cream of chicken with herbs, or even cream of mushroom and roasted garlic. I do use chicken tenderloins and use less than the recipe calls for due to finances.







Chicken & rice in various forms is a regular meal in billions of households around the world. And I absolutely cannot believe it has taken me this long to share with you how I make an Oven Baked Chicken and Rice without using the stove at all.

I actually thought I had shared it already. It’s such a back-pocket staple recipe that I can make with my eyes closed, I just assumed it was one I did in the early days when I first started RecipeTin Eats (because patience is not my greatest virtue, I did all my very favourite ones first!).







Every other one-pot-rice this and that recipe on my site starts off on the stove then is finished in the oven. The reason being that they start off by sautéing garlic and onion with oil or butter because it is such an essential flavor base for the whole dish. And also for recipes that are made with skin on chicken thighs, you need to sear the chicken to render out the fat, otherwise it all ends up in the rice.

If you skip the stove step, just chuck everything in a pan and bake it, then it comes out ok…….but it’s missing that extra something something that you get from sautéing garlic and onion.

My solution: Just pop the onion, garlic and butter into the pan and bake it for 15 minutes to replicate sautéing on the stove. Then proceed with the usual steps of adding rice, liquids and chicken.








PREPARATION


Preheat oven to 180C/350F.
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 35 minutes. Remove foil then bake for a further 15 minutes.
Stand for 5 minutes, then remove chicken and fluff up rice. Serve and enjoy!
Recipe Notes
1. Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.

I make this with skinless bone-in thigh fillets because they bake in the same time as the rice. In Australia, they are sold with the skin already off at butchers and at Woolworths (in the pre packaged section). The skin must be removed otherwise the rice will be a greasy mess.

If you make this with boneless skinless thigh fillets or breast, add them into the pot 25 minutes into the bake time (so they are in the oven for 25 minutes). Only thing to ensure is that the surface of the dish is not entirely covered with chicken - you need some space for the liquid to evaporate during the uncovered baking time.

2. This Rub can be substituted with any seasonings you want! Lemon Pepper Seasoning, Italian Herb Mix - just use what you have.

3. This recipe is best made with long grain rice because it's less sticky than short and medium grain. Basmati and jasmine will also work - around the same cook time. For brown rice, leave it covered for 45 minutes then bake uncovered 15 - 20 minutes until rice is tender (chicken will be more tender too, other option is to add chicken 15 minutes into the bake time at the beginning but I personal would not bother).








INGREDIENTS


5 chicken thigh fillets, bone in, skin OFF (Note 1)
1 onion, chopped (brown, white or yellow)
2 cloves garlic (large), minced
2 tbsp/ 30 g butter (or olive oil)
1 1/2 cups / 270 g long grain white rice (Note 3)
1 1/2 cups / 375 ml chicken broth/stock, warmed
1 1/4 cups / 312 ml water, hot (tap is fine)

Chicken Rub (Note 2):

1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper



NUTRITION INFO

Serving Size: 1 (288 g)    Servings Per Recipe: 4


Calories 327.4    Calories from Fat 70 21%    Total Fat 7.8 g 12%    Saturated Fat 1.8 g 8%    Cholesterol 75.5 mg 25%    Sodium 675.5 mg 28%    Total Carbohydrate 33.2 g 11%    DietaryFiber 0.6 g 2%    Sugars 1.2 g 4%    Protein 28.8 g 57%




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