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- 4 bone-in, skin-on chicken thighs - 1 cup jasmine rice - 2 cups low-sodium chicken broth - 1 medium onion, chopped - 2 garlic cloves, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon paprika - 2 tablespoons olive oil - Salt and pepper to taste - 1 cup frozen peas - Fresh parsley, chopped (for garnish) To make this oven-baked chicken and rice, you need a few key ingredients. First, we use bone-in, skin-on chicken thighs. The skin adds crispiness, and the bones keep the meat juicy. Next, jasmine rice gives a nice aroma and taste to the dish. Low-sodium chicken broth brings depth and flavor without too much salt. Chopped onion and minced garlic add a savory base that makes the dish smell great. For herbs, we add dried thyme and rosemary, which pair well with chicken. A sprinkle of paprika adds color and a hint of spice. We’ll also need olive oil to sauté the onion and garlic. For seasoning, salt and pepper enhance all the flavors. Frozen peas add a pop of color and sweetness. Finally, fresh parsley makes a lovely garnish and adds freshness to the dish. These ingredients come together to create a warm, hearty meal that the whole family will enjoy. Each one plays a vital role, so don’t skip any! {{ingredient_image_1}} - Preheat to 375°F (190°C). - In a large oven-safe dish, drizzle 2 tablespoons of olive oil. - Add 1 medium chopped onion and 2 minced garlic cloves. - Sauté them in the oven for about 5 minutes. The smell will be amazing! - Remove the dish from the oven (be careful!). - Add 1 cup of jasmine rice and 2 cups of low-sodium chicken broth. - Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of paprika. - Season with salt and pepper to taste. Stir everything to mix well. - Nestle 4 bone-in, skin-on chicken thighs skin-side up into the rice. - Ensure they are mostly covered by the rice mixture. - Cover the dish tightly with aluminum foil. - Bake in the preheated oven for 35 minutes. - After 35 minutes, carefully remove the foil. - Sprinkle 1 cup of frozen peas on top. - Return to the oven uncovered and bake for another 15 minutes. - Check that the chicken skin is golden brown and reaches 165°F (74°C) inside. - Let the dish rest for 5 minutes before serving. Top with fresh chopped parsley for a nice touch! To get that crispy skin on your chicken, seasoning is key. I always use salt and pepper generously. You can add paprika for a smoky flavor. This seasoning draws out moisture and enhances the taste. When baking, keep the skin side up. This allows the fat to render properly. Starting with a high oven temperature helps, too. Make sure to check the chicken at the end. It should be golden brown and reach 165°F (74°C) inside. Boost the flavor of your dish by adding herbs and spices. Fresh herbs like thyme or rosemary can give a bright taste. If you want a bit of heat, try adding some crushed red pepper flakes. You can also mix in veggies. Peas are a great choice for color and sweetness. Carrots or bell peppers work well, too. Just toss them in during the last part of baking. One common mistake is over- or under-cooking the rice. Make sure you use enough liquid for the rice to soak up. The chicken broth helps here. Another mistake is not using enough liquid, which can lead to dry rice. Always double-check your measurements. This will keep your chicken and rice moist and delicious. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of this dish significantly. If available, substitute dried thyme and rosemary with fresh ones for a vibrant taste. Perfect Rice Texture: For perfectly fluffy rice, ensure you fluff it gently with a fork after it’s done cooking, allowing steam to escape and preventing it from becoming gummy. Chicken Skin Crispiness: If you prefer extra crispy chicken skin, broil the dish for the last 2-3 minutes of cooking time but keep an eye on it to prevent burning. Meal Prep Friendly: This dish is great for meal prep. You can make it ahead of time and store it in the fridge for up to three days or freeze portions for later use. {{image_2}} You can switch chicken thighs for breasts if you prefer leaner meat. Breasts cook faster, so check them a bit sooner. Using bone-in drumsticks is another option. They stay juicy and add more flavor. Drumsticks can be fun for kids and adults alike! Brown rice is a great choice for more fiber. It will take longer to cook, so adjust the broth and baking time. Jasmine rice offers a lovely aroma and fluffy texture. You can also try quinoa or couscous. Both are quick-cooking and add a nice twist. If you want a meat-free meal, mushrooms work well. They have a savory taste and meaty texture. Use vegetable broth instead of chicken broth for a rich flavor. This change keeps the dish hearty and satisfying. To keep your oven-baked chicken and rice fresh, follow these steps: - Refrigeration guidelines: Place leftovers in an airtight container. Store them in the fridge within two hours of cooking. They stay good for up to three days. - Freezing tips: If you want to keep leftovers longer, you can freeze them. Use a freezer-safe container or bag. Label it with the date. Frozen meals are best used within three months for optimal taste. When it’s time to enjoy your leftovers, you can reheat them easily: - Oven reheating versus microwave: For the best texture, use the oven. Preheat it to 350°F (175°C). Place the dish covered with foil for about 20 minutes. If using a microwave, heat in short bursts, stirring in between. - Maintaining texture and flavor: To keep the chicken skin crispy, avoid reheating in the microwave. Always cover the dish with foil in the oven to keep moisture in. Knowing how long your meal lasts is important: - How long it lasts in the fridge: Properly stored, the dish lasts up to three days in the fridge. - Signs of spoilage: Check for changes in color or smell. If the rice looks dry or the chicken feels slimy, it’s best to toss it. Baking chicken and rice takes about 55 minutes. This includes 10 minutes of prep time and 45 minutes of cooking. First, you will bake the dish covered for 35 minutes. Then, uncover it and add peas for the last 15 minutes. The chicken must reach an internal temperature of 165°F (74°C) to be safe to eat. Yes, you can prepare this dish in advance. You can chop the onions and mince the garlic a day before. Mix the rice and broth in the dish, then store it covered in the fridge. You can add the chicken and cook it the next day. This saves time and makes meal prep easier. Some great side dishes include: - Steamed broccoli: Adds color and nutrition. - Mixed green salad: Fresh greens make a nice contrast. - Roasted vegetables: Carrots or Brussels sprouts pair well. - Crusty bread: Perfect for soaking up extra sauce. These sides balance the rich flavors of chicken and rice while adding freshness. Enjoy your meal! This blog post covered all you need for a tasty chicken and rice dish. We discussed the key ingredients, step-by-step instructions, and tips for the perfect bake. You learned about variations and how to store leftovers safely. Baking chicken thighs with rice is simple and rewarding. With these steps, you can create a meal that pleases everyone. Keep experimenting with flavors and find what you love best. Enjoy your cooking journey and the delicious meals ahead!

Oven-Baked Herb Chicken & Rice Delight

A flavorful dish of chicken thighs baked with jasmine rice and herbs, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 cup jasmine rice
  • 2 cups low-sodium chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 cup frozen peas
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large oven-safe dish, drizzle olive oil and add the chopped onion and minced garlic. Sauté them in the oven for about 5 minutes until fragrant.
  • Remove the dish from the oven (careful, it’s hot!) and add the jasmine rice, chicken broth, dried thyme, rosemary, paprika, salt, and pepper. Stir to combine.
  • Nestle the chicken thighs, skin-side up, into the rice mixture, ensuring they are partially submerged. Season the chicken skin with additional salt and pepper for flavor.
  • Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
  • After 35 minutes, remove the foil, sprinkle the frozen peas over the dish, and return to the oven uncovered. Bake for an additional 15 minutes, or until the chicken skin is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
  • Once done, let it rest for 5 minutes before serving. Garnish with freshly chopped parsley.

Notes

Let the dish rest before serving for better flavor.
Keyword baked, chicken, herbs, rice