This oven-baked chicken and rice is a flavorful one-pan dish, featuring juicy, spiced chicken and perfectly seasoned, veggie-loaded rice—simple, hearty, and irresistibly delicious!
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Marinating Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 4 servings
Ingredients
For the Chicken:
- 3 chicken legs
- 5 tablespoons oil (your choice, for marinating)
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried oregano or dried parsley
For the Rice:
- 2 cups basmati rice
- 2 medium onions, diced
- 1 red bell pepper, diced
- ½ spicy green pepper, finely chopped
- 8 mushrooms, sliced
- 2 carrots, diced
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 ½ teaspoons salt
Instructions
- Marinate the Chicken: Combine the chicken legs, oil, and chicken spices (salt, garlic powder, paprika, cayenne, oregano/parsley). Let marinate for at least 1 hour while preparing the other ingredients.
- Sauté the Vegetables: In a pan over medium heat, cook onions, red bell pepper, green pepper, mushrooms, and carrots for about 10 minutes until softened. Stir in the rice and spices (garlic powder, sweet paprika, salt). Cook and stir for 2 more minutes. Remove from heat and set aside.
- Preheat the Oven: Set oven temperature to 180°C (360°F).
- Prepare the Liquid: Bring the water or chicken broth to a boil with salt, Vegeta seasoning (if using), garlic powder, sweet paprika, and dried parsley.
- Assemble the Dish: Place the marinated chicken legs in a large baking dish. Spread the vegetable and rice mixture evenly over the chicken. Pour the hot seasoned liquid evenly over the rice and chicken. Cover tightly with a lid or foil.
- Bake Covered: Bake in the oven for 50 minutes.
- Crisp the Chicken: Remove the cover, move the chicken legs to the top if they are submerged, increase oven temperature to 200°C (392°F), and bake uncovered for an additional 25 minutes to crisp the chicken skin.
- Serve: Remove from the oven, let cool slightly, then serve hot.
Notes
- Rice Tip: Use basmati for fluffier rice; rinse well before cooking to remove excess starch.
- Vegetable Variations: Feel free to add peas, corn, or zucchini for extra color and flavor.
- Marinate Longer: For deeper flavor, marinate the chicken overnight in the fridge.
- Make it Spicy: Add more cayenne or a dash of hot sauce to the marinade or liquid for a spicier dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.
Oven Baked Chicken & Rice
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes / Marinating Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
This oven-baked chicken and rice is a flavorful one-pan dish, featuring juicy, spiced chicken and perfectly seasoned, veggie-loaded rice—simple, hearty, and irresistibly delicious!
Ingredients
For the Chicken:
-
3 chicken legs
-
5 tablespoons oil (your choice, for marinating)
-
1 ½ teaspoons salt
-
1 teaspoon garlic powder
-
1 teaspoon sweet paprika
-
¼ teaspoon cayenne pepper
-
1 teaspoon dried oregano or dried parsley
For the Rice:
-
2 cups basmati rice
-
2 medium onions, diced
-
1 red bell pepper, diced
-
½ spicy green pepper, finely chopped
-
8 mushrooms, sliced
-
2 carrots, diced
-
1 teaspoon garlic powder
-
1 teaspoon sweet paprika
-
1 ½ teaspoons salt
Instructions
-
Marinate the Chicken: Combine the chicken legs, oil, and chicken spices (salt, garlic powder, paprika, cayenne, oregano/parsley). Let marinate for at least 1 hour while preparing the other ingredients.
-
Sauté the Vegetables: In a pan over medium heat, cook onions, red bell pepper, green pepper, mushrooms, and carrots for about 10 minutes until softened. Stir in the rice and spices (garlic powder, sweet paprika, salt). Cook and stir for 2 more minutes. Remove from heat and set aside.
-
Preheat the Oven: Set oven temperature to 180°C (360°F).
-
Prepare the Liquid: Bring the water or chicken broth to a boil with salt, Vegeta seasoning (if using), garlic powder, sweet paprika, and dried parsley.
-
Assemble the Dish: Place the marinated chicken legs in a large baking dish. Spread the vegetable and rice mixture evenly over the chicken. Pour the hot seasoned liquid evenly over the rice and chicken. Cover tightly with a lid or foil.
-
Bake Covered: Bake in the oven for 50 minutes.
-
Crisp the Chicken: Remove the cover, move the chicken legs to the top if they are submerged, increase oven temperature to 200°C (392°F), and bake uncovered for an additional 25 minutes to crisp the chicken skin.
-
Serve: Remove from the oven, let cool slightly, then serve hot.
Notes
-
Rice Tip: Use basmati for fluffier rice; rinse well before cooking to remove excess starch.
-
Vegetable Variations: Feel free to add peas, corn, or zucchini for extra color and flavor.
-
Marinate Longer: For deeper flavor, marinate the chicken overnight in the fridge.
-
Make it Spicy: Add more cayenne or a dash of hot sauce to the marinade or liquid for a spicier dish.
-
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.