Oven Baked Chicken and Rice
This Oven-Baked Chicken and Rice is a delightful one-pan meal featuring juicy, seasoned chicken thighs baked atop fluffy, garlic-infused rice. With minimal preparation and hands-off cooking, it's perfect for busy weeknights or a comforting family dinner.
Ingredients
For the Chicken and Marinade:
- 6 bone-in, skin-on chicken thighs
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon dried oregano
- 3 garlic cloves, pressed
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
For the Rice:
- 1-2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 cup basmati rice
- 2 1/2 cups chicken broth, heated
Optional Garnishes:
- Fresh dill, chopped
- Fresh parsley, chopped
- Cherry tomatoes, halved
- Feta cheese, cubed
Instructions
Marinate the Chicken:
- In a bowl, whisk together lemon juice, olive oil, Dijon mustard, dried oregano, pressed garlic, salt, and black pepper to create the marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for 15-30 minutes.
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Sear the Chicken:
- Heat 1-2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.
- Once the oil is hot, place the chicken thighs skin-side down and sear until the skin is golden brown, about 5-7 minutes.
- Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
Prepare the Rice:
- In the same skillet, add the diced onion and sauté for 2-3 minutes until softened.
- Add the minced garlic, salt, black pepper, and dried oregano. Cook for 1-2 minutes until fragrant.
- Stir in the basmati rice, ensuring it is well coated with the aromatics and oil.
Combine and Bake:
- Pour the heated chicken broth into the skillet and bring to a simmer.
- Return the chicken thighs to the skillet, placing them on top of the rice.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the rice is tender.
Finish and Serve:
- Once cooked, remove the skillet from the oven and let it rest for a few minutes.
- Fluff the rice with a fork.
- Garnish with fresh dill, parsley, cherry tomatoes, and feta cheese if desired.
- Serve hot and enjoy!