Description
This Baked Chicken and Rice is the ultimate comfort meal that brings juicy, crispy chicken and tender, savory rice together in a single pot. It is a hearty, vegetable-packed dinner that simplifies your weeknight routine while delivering restaurant-quality results. Succulent bone-in chicken thighs are seared until golden and then baked to perfection on a bed of herb-infused rice and fresh aromatics.
Ingredients
- 5 (6 oz.) bone-in, skin-on chicken thighs
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 cup chopped red or yellow onion
- 1 cup chopped carrots (2 medium)
- 3/4 cup chopped celery (2 small ribs)
- 1 1/2 Tbsp minced fresh garlic (4 cloves)
- 2 1/4 cups low-sodium chicken broth
- 1 1/2 Tbsp fresh lemon juice
- 1 1/3 cups long grain white rice
- 2 tsp Italian seasoning
- 1 tsp paprika
- 3 Tbsp chopped parsley
Instructions
Step 1: Sear the Chicken
Preheat your oven to 400°F. Pat the chicken thighs completely dry with paper towels and season with salt and pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the chicken skin-side down for 3-4 minutes until golden and crispy. Flip and cook for another 2-3 minutes. Remove chicken and set aside.
Step 2: Sauté the Aromatics
Drain all but 1 tablespoon of the rendered chicken fat from the pot. Add the onions, carrots, and celery. Sauté for 3 minutes until slightly softened. Add the minced garlic and cook for 1 minute more until fragrant.
Step 3: Boil the Liquid
Pour in the chicken broth and lemon juice. Bring the entire mixture to a rolling boil, scraping up the browned bits (fond) from the bottom of the pot.
Step 4: Season and Assemble
While the liquid reaches a boil, rub the seared chicken thighs with Italian seasoning and paprika. Once the broth is boiling, stir in the rice and remove the pot from the heat. Nestle the chicken thighs skin-side up on top of the rice.
Step 5: Bake
Cover the pot with a tight-fitting lid. Transfer to the oven and bake for 35 minutes.
Step 6: Fluff and Serve
Remove the pot from the oven and let it sit for 5 minutes. Remove the chicken temporarily to stir the fresh parsley into the rice. Fluff the rice with a fork and serve warm.
Notes
Storage Instructions: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a small splash of chicken broth or water to the rice to restore its moisture and prevent it from drying out.
The ‘Crispy Skin’ Secret: For the best results, ensure the chicken skin is not submerged in the broth when you nestle it into the pot. Sitting on top of the rice allows the skin to stay crispy while the meat poaches in the steam.
Rice Consistency: If your rice is consistently too firm, ensure your liquid reaches a ‘rolling boil’ before adding the rice. If it is too mushy, avoid over-stirring, as this releases starch and creates a sticky texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with rice
- Calories: 510
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
Keywords: baked chicken and rice, one pot chicken and rice, crispy chicken thighs and rice, easy weeknight dinner, lemon garlic chicken rice, healthy one pot meals