Baked Chicken Thighs and Rice – With Buttery Garlic Rice!
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Baked Chicken Thighs and Rice is a one-pan dinner staple that the whole family will love. After marinating the chicken for just 15 minutes, you add it to a baking dish along with the rice, onions, butter, and hot water. The chicken bakes with the rice in the oven, allowing the flavors to meld together. The result? Tender, fall-off-the-bone chicken thighs and fluffy and flavorful rice for any night of the week.
Ingredients
Instructions
Preheat the oven to 350°F. In a large mixing bowl, combine the oil and seasonings. Add the chicken thighs and toss to coat evenly. If possible, let the chicken marinate for 15–30 minutes.
In a baking dish, combine the onion, garlic, olive oil, butter, hot vegetable stock, hot water, rice, salt, and pepper. Stir everything together to mix well. Then, place the chicken thighs on top of the rice mixture.
Cover the baking dish with foil and bake for 30 minutes.
After 30 minutes, uncover the dish, spray the chicken with a bit of oil, and bake for an additional 30 minutes. For crispy, golden edges, broil for a few minutes at the end.
Once done, remove the dish from the oven and let the chicken and rice rest for 10 minutes. Fluff the rice (removing the chicken if necessary, then return it to the dish). Garnish with fresh herbs and serve.
Nutrition
- Serving Size
- 1 /6
- Calories
- 402 kcal
- Carbohydrate Content
- 15 g
- Protein Content
- 34 g
- Fat Content
- 24 g
- Cholesterol Content
- 175 mg
- Fiber Content
- 1 g
- Sugar Content
- 1 g
