Description
This Oven Baked Chicken and Rice recipe features tender, flavorful chicken thighs marinated in a fragrant blend of garlic, paprika, and herbs, baked atop aromatic basmati rice. It's a comforting, one-dish meal perfect for family dinners, with a golden-browned chicken finish and fluffy, savory rice infused with spices and cooked in the oven.
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)
- Chopped parsley, for serving
Rice and Aromatics
- 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
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and rice.
- Marinate Chicken: In a large mixing bowl, whisk together olive oil, minced garlic, paprika, oregano, thyme, salt, black pepper, and turmeric powder. Add the chicken thighs and toss until they are evenly coated. Let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Prepare Rice Mixture: In a 9x13 inch baking dish, combine the rinsed basmati rice, olive oil, diced onion, salt, black pepper, and hot water. Stir gently until all ingredients are well incorporated.
- Assemble Dish: Arrange the marinated chicken thighs evenly over the top of the rice mixture in the baking dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the chicken and rice to cook together and the rice to absorb the liquid.
- Finish Baking Uncovered: Remove the foil and continue to bake uncovered for an additional 15 minutes or until the chicken is cooked through and nicely browned on top.
- Rest and Serve: Remove the dish from the oven. Using tongs, transfer the chicken to a separate plate temporarily and fluff the rice with a fork. Place the chicken back on top of the rice, garnish with chopped parsley, and serve warm.
Notes
- For extra flavor, you can marinate the chicken longer in the refrigerator, up to 2 hours.
- Be careful not to overcook the rice; the hot water ratio and covered baking help ensure it turns out fluffy and tender.
- This meal works well with bone-in chicken thighs but adjust cooking times accordingly.
- Feel free to add vegetables like peas or diced carrots to the rice before baking for added nutrition.
- To make this dish gluten free, ensure your spices and ingredients are certified gluten free.
