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Oven Baked Chicken and Rice

This is one of my favorite one-pot recipes. Without a doubt, it exceeded my expectations. Easy and mess-free with very little prep work and loaded with flavor.
5 from 16 votes
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Course: Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 5


  • 5 bone-in chicken thigh fillets, skin off
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp butter cut Into pieces
  • 1 ½ cups uncooked white rice (long-grain, jasmine, or basmati work great)
  • 1 ½ cups chicken stock
  • 1 ¼ cups water
  • Oil spray
  • Fresh chopped parsley for garnish


  • 1 tsp paprika
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¾ tsp salt
  • Black pepper


  • Preheat oven to 350F
  • In a 9x13” baking dish, scatter onion and place cut butter pieces on top
  • Bake for 15 mins, or until you see some brown pieces of onion.
  • Mix your spices for the chicken rub
  • Rub chicken pieces on both sides with a spice mix
  • Place rice on top of baked onions and mix
  • Add chicken stock, garlic and water to rice
  • Place chicken pieces on top of rice mixture
  • Cover with foil and bake for 30 minute
  • Remove foil, spray thighs with oil spray and bake 20 minutes more, uncovered.
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