Oven Baked Chicken and Rice

Oven baked chicken and rice is that cozy one-pan meal I grew up making on busy weeknights because it brings together juicy marinated chicken and fluffy seasoned rice in one swoop. This recipe means less cleanup and an entire dinner that is guaranteed to fill the kitchen with irresistible aromas.

Every time I make this for guests the compliments never stop. I remember one Sunday when our friends stayed for dinner just because they caught a whiff from the oven.

Ingredients

• Chicken legs: for maximum flavor and juiciness go for skin-on if possible
• Oil for marinating: use olive oil for richness or sunflower for a neutral base
• Salt: essential for seasoning both chicken and rice
• Garlic powder: infuses everything with a satisfying savory note
• Sweet paprika: brings warmth and a touch of color Spanish paprika delivers extra depth
• Cayenne pepper: a gentle kick to brighten the dish
• Dried oregano or parsley: for earthy herbal tones
• Basmati rice: results in fluffy separate grains rinse well for best texture
• Onions: create the base sweetness dice them evenly to help them caramelize
• Red bell pepper: adds sweetness and a hint of color pick one with taut skin
• Spicy green pepper: for gentle heat and freshness choose one that is firm and shiny
• Mushrooms: make the dish hearty and add an earthy background
• Carrots: for extra color and a hint of sweetness chop finely to cook evenly
• Vegeta seasoning: is optional but gives a savory umami boost
• Chicken broth or water: the liquid that brings everything together homemade stock works wonders
• Dried parsley: a little green for a pop of freshness

Step-by-Step Instructions

Marinate the Chicken:

Rub chicken legs with oil salt garlic powder paprika cayenne and oregano or parsley. Massage until every piece is coated. Let this rest for at least half an hour so the flavors stick and the chicken stays juicy all the way through.

Sauté the Vegetables:

In a skillet cook onions peppers and mushrooms on low to medium heat for about 10 minutes. You want everything to soften and sweeten without browning too much. Once veggies are tender sprinkle over all the spices. Drop the heat to low and stir in rinsed basmati rice cooking just for 2 minutes so the rice is glossy and picks up flavor.

Preheat the Oven:

Heat your oven to 180 degrees Celsius or 360 degrees Fahrenheit so it is ready to go by the time you assemble the dish.

Prepare the Liquid:

Boil one liter of water or broth and stir in salt Vegeta seasoning garlic powder sweet paprika and dried parsley so the liquid is steaming and flavorful when you pour it over.

Assemble the Dish:

Set chicken in a casserole or baking dish in a single layer. Spoon the vegetable and rice sauté on top spreading gently. Pour your hot broth or water mixture evenly over everything. Cover tightly with a lid or foil this will help the rice cook perfectly.

Bake:

Put the dish in the oven and bake covered for 50 minutes so the rice steams and the chicken cooks gently. Uncover the dish then move the chicken to the top for the last 25 minutes at 200 degrees Celsius or 392 degrees Fahrenheit to get the chicken skin crisp and golden.

Serve:

Pull the pan out and let it sit for a few minutes so the rice settles. Then dish up juicy chicken and that rich flavorful rice.

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One of my favorite touches is that dusting of paprika on top I always loved the slight smoky flavor it brings. My family still requests extra crispy chicken skin every time.

Storage tips

Store leftovers in an airtight container in the fridge for up to three days. Rice maintains its texture best if you fluff it before storing. When reheating I splash a tablespoon of water over the rice and loosely cover the plate to bring back moisture.

Ingredient substitutions

No chicken legs Use chicken thighs or drumsticks for the same juicy results. For a vegetarian version swap chicken broth for vegetable stock and use thick slices of portobello mushrooms as your main protein.

Serving suggestions

Pair this dish with crisp cucumber salad or a dollop of cool yogurt for balance. Sometimes I scatter chopped fresh herbs over the top just before serving to punch up the freshness.

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Cultural and historical context

This kind of chicken and rice bake is found around the world from Middle Eastern pilaf to Spanish arroz con pollo. In my own household we borrowed flavors from both sides of the Mediterranean so I always play with different spices depending on my mood.

Recipe Questions & Answers

→ Can I use chicken breasts instead of chicken legs?

Yes, you can substitute chicken breasts or thighs. Adjust the baking time as breasts cook faster and may dry out if overbaked.

→ What kind of rice works best for this dish?

Basmati rice gives a fluffy texture and soaks up the flavours beautifully, but long-grain rice is also a good alternative.

→ Should I pre-cook the rice before baking?

No, the rice cooks in the oven by soaking up the hot broth, becoming tender while absorbing the spices and flavours from the dish.

→ Can I add other vegetables?

Absolutely—feel free to include peas, zucchini, or broccoli for more variety and colour in the finished dish.

→ How do I know the chicken is cooked through?

The chicken should reach 75°C (165°F) internally and appear golden and crisp on top when ready. Using a meat thermometer ensures accuracy.

→ Is the dish spicy?

It has a mild heat from cayenne and green pepper, but you can increase or reduce spice levels to taste.