Description
This Oven Baked Chicken and Rice recipe combines tender, flavorful chicken thighs with fragrant basmati rice cooked in a savory blend of herbs and spices. Marinated in garlic, paprika, and turmeric, the chicken is baked over seasoned rice, resulting in a comforting one-pan meal perfect for family dinners.
Ingredients
Chicken Marinade
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 tablespoon paprika
- 3 teaspoons oregano
- 2 teaspoons thyme
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ¼ teaspoon turmeric powder
- 8 boneless skinless chicken thighs (3 – 3 ½ pounds)
Rice Mixture
- 1 ½ cups basmati rice, rinsed
- 1 tablespoon olive oil
- 1 small onion, finely diced
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups hot water
- Chopped parsley, for serving
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the chicken and rice.
- Prepare the marinade: In a large bowl, whisk together olive oil, minced garlic, paprika, oregano, thyme, salt, black pepper, and turmeric powder. Add the chicken thighs to the bowl and toss to coat them evenly. Let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Mix the rice base: In a 9×13 inch baking dish, combine the rinsed basmati rice with olive oil, diced onion, salt, pepper, and hot water. Stir everything together so the ingredients are evenly distributed.
- Arrange chicken over rice: Place the marinated chicken thighs evenly over the rice mixture in the baking dish.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes. This allows the rice to cook and the chicken to steam gently.
- Bake uncovered: Remove the foil and bake for an additional 15 minutes uncovered to brown the chicken and finish cooking thoroughly.
- Finish and serve: Take the dish out of the oven. Use tongs to remove the chicken temporarily, fluff the rice gently with a fork, then place the chicken back on top. Garnish with chopped fresh parsley before serving.
Notes
- Be sure to rinse the basmati rice well to remove excess starch for fluffier rice.
- You can substitute chicken thighs with bone-in thighs but increase baking time slightly.
- To make this dish spicier, add a pinch of cayenne pepper to the marinade.
- Leftovers refrigerate well and can be reheated in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
