This Oven Baked Chicken & Rice is the ultimate one-pan comfort meal—juicy, spiced chicken nestled in flavorful, veggie-packed rice. It’s easy to make, yet loaded with bold flavors.
Prepare this Oven Baked Chicken & Rice for a fuss-free family dinner or meal prep. Get ready to turn simple ingredients into a show-stopping dish!
If you love oven recipes like this one, your also gonna love my chicken & baby potatoes, oven moussaka & my shepherd's pie!
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Ingredients
- Chicken Legs
- Oil
- Basmati Rice
- Onions
- Carrots
- Red Bell Pepper
- Spicy Green Pepper
- Mushrooms
- Seasonings: Garlic Powder, Sweet Paprika, Cayenne Pepper & Dried Oregano
See recipe card for quantities.
Instructions
Sauté the diced veggies & rice!
Add the marinated chicken legs to a baking tray!
Add the rice & seasoned water, bake for 50 minutes covered & then 25 minutes uncovered!
Serve & enjoy!! Dig in:)
- Marinate the Chicken: Combine the chicken, oil, and spices. Let it marinate for at least half an hour while we sauté the veggies.
- Sauté the Vegetables: Cook the onions, peppers, and mushrooms over low to medium heat for about 10 minutes. Stir in the spices, then turn the heat to low & mix in the rice for about 2 minutes. Set aside.
- Preheat the Oven: Heat your oven to 180°C (360°F).
- Prepare the Liquid: Boil 1 litre of water (or chicken broth) with the listed spices.
- Assemble the Dish: In a large baking dish, arrange the marinated chicken. Spread the vegetable and rice mixture on top, then pour the hot liquid evenly over everything. Cover with a lid or foil.
- Bake: Bake covered for 50 minutes. Then, uncover, move the chicken to the top, and bake at 200°C (392°F) for another 25 minutes to crisp up the chicken.
- Serve: Remove from the oven, let it cool slightly, and serve!
Substitutions
- Bone-in, Skin-on Chicken Thighs – Similar flavor and cooking time, perfect for this dish.
- Chicken Drumsticks – A budget-friendly alternative with the same rich taste.
- Bone-in Chicken Breasts – Slightly leaner but still flavorful, though you may need to adjust cooking time slightly.
- Boneless, Skinless Chicken Thighs – Quicker to cook and still tender, though they won't have the same crispy skin potential.
- Turkey Drumsticks or Thighs – A larger, slightly gamier option for a twist on the recipe.
Equipment
- Large Deep Baking Dish
- Frying Pan
- Cutting Board
- Knife
- Measuring Cups & Spoons
How to Store & Reheat
Storing:
- Refrigerating: Transfer leftovers to an airtight container and store in the fridge for up to 3 days.
- Freezing: Allow the dish to cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months.
Reheating:
- Microwave: Heat individual portions in the microwave on medium power until warmed through.
- Oven: Cover the dish with foil and reheat at 180°C (350°F) for 15-20 minutes.
- Stovetop: Add a splash of water or broth and warm over low heat, stirring occasionally.
Keep it covered while reheating to prevent the rice from drying out!
3 Top Tips for Success
- Marinate the Chicken Well: Let the chicken marinate for at least 1 hour (or overnight if possible) to ensure maximum flavor.
- Use Rinsed Rice: Rinse the rice thoroughly under cold water to remove excess starch. This prevents it from becoming mushy during baking.
- Even Liquid Distribution: Pour the hot liquid evenly over the chicken and rice to ensure everything cooks uniformly and absorbs the flavors.
FAQs
Yes! Boneless chicken thighs or breasts work well. However, reduce the cooking time slightly to avoid overcooking the chicken.
Ensure the rice is fully submerged in the liquid before baking. If needed, add a bit more hot water or broth during cooking.
Absolutely! You can prep the marinated chicken and sautéed vegetables with rice a day in advance. Store them separately in the fridge and assemble just before baking.
Related
Looking for other pasta recipes like this? Try these:
Dessert Pairing
These are my favorite desserts to serve with this Chicken & Rice:
Oven Baked Chicken & Rice
Ingredients
Equipment
Method
- Marinate the Chicken: Combine the chicken, oil, and spices. Let it marinate for at least half an hour while we sauté the veggies.
- Sauté the Vegetables: Cook the onions, peppers, and mushrooms over low to medium heat for about 10 minutes. Stir in the spices, then turn the heat to low & mix in the rice for about 2 minutes. Set aside.
- Preheat the Oven: Heat your oven to 180°C (360°F).
- Prepare the Liquid: Boil 1 litre of water (or chicken broth) with the listed spices.
- Assemble the Dish: In a large baking dish, arrange the marinated chicken. Spread the vegetable and rice mixture on top, then pour the hot liquid evenly over everything. Cover with a lid or foil.
- Bake: Bake covered for 50 minutes. Then, uncover, move the chicken to the top, and bake at 200°C (392°F) for another 25 minutes to crisp up the chicken.
- Serve: Remove from the oven, let it cool slightly, and serve!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Paula says
This was as good as it looks in the picture, if not better! Pretty easy to make, even though it seems labor-intensive, though it is not. It makes way more than four servings, for the rice at least. I had to put it all in a small roaster. The flavour of the rice was delicious and the chicken fell off the bone. I’m not a fan of chicken legs and only made this as I had to use up chicken legs, but I would make again with maybe chicken thighs instead. Definitely 5/5!
Maja Ilic says
Aw thank you so much for your kind feedback Paula! Means the world to me that you've found this recipe easy to make... & new meal for your weekly rotation! It really is easier to make than it seems! Let me know if you try any of my other recipes! Best, Maja:)