Description

This Oven Baked Chicken and Rice recipe is a comforting, one-pan meal perfect for family dinners. Juicy, marinated boneless chicken thighs bake atop fragrant basmati rice infused with aromatic herbs and spices. The foil helps keep the moisture locked in, resulting in tender chicken and fluffy, flavorful rice. Garnished with fresh parsley, this dish combines simple, wholesome ingredients with minimal hands-on time.

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 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

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Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken and rice together.
Prepare the Marinade and 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 all pieces are evenly coated. Allow the chicken to marinate at room temperature for 20 minutes to enhance flavor penetration.
Assemble the Rice Mixture: In a 9×13-inch baking dish, combine the rinsed basmati rice, olive oil, diced onion, salt, black pepper, and hot water. Stir gently to evenly distribute the ingredients.
Arrange the Chicken: Place the marinated chicken thighs evenly over the rice mixture in the baking dish, ensuring they cover the surface but are not overlapping excessively.
Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This step steams the ingredients, locking in moisture and flavors.
Finish Baking Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes, allowing the chicken to brown and the rice to absorb any remaining liquid.
Serve: Remove from the oven, use tongs to carefully set the chicken aside while fluffy the rice with a fork. Then, place the chicken back on top, garnish with chopped fresh parsley, and serve hot.

Notes

Rinsing the rice before cooking helps remove excess starch and prevents clumping.
Feel free to substitute chicken thighs with boneless skinless chicken breasts, but baking time might vary slightly.
To add extra flavor, you can sprinkle a little lemon juice over the finished dish before serving.
Ensure the baking dish is well covered with foil during the initial bake to trap steam and keep the chicken moist.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.