OVEN BAKED CHICKEN AND RICE

1. Preheat Oven:

  • Preheat your oven to 375°F (190°C).

2. Season Chicken:

  • In a small bowl, mix together salt, black pepper, garlic powder, paprika, and dried thyme.
  • Rub the chicken thighs with the spice mixture, ensuring they are well-coated.

3. Brown Chicken:

  • In an oven-safe skillet or a baking dish, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken thighs on both sides for about 3-4 minutes per side. Remove chicken from the skillet and set aside.

4. Sauté Vegetables:

  • In the same skillet, add 1 tablespoon of olive oil. Sauté the chopped onions, minced garlic, and diced bell pepper until softened.

5. Prepare Rice:

  • Add the rice to the skillet and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
  • Pour in the chicken broth and add dried oregano, dried basil, salt, and black pepper. Stir well.

6. Arrange Chicken:

  • Place the browned chicken thighs on top of the rice mixture in the skillet.

7. Bake:

  • Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
  • Bake for 30-35 minutes or until the chicken is cooked through, and the rice is tender.

8. Check for Doneness:

  • Use a fork to fluff the rice and check for doneness. If needed, cover and continue baking for an additional 5-10 minutes.

9. Garnish and Serve:

  • Garnish with chopped fresh parsley before serving.

10. Enjoy:

  • Serve the oven-baked chicken and rice directly from the skillet. Enjoy your delicious one-pan meal!

This recipe is versatile, and you can customize it by adding your favorite vegetables or herbs. It’s a convenient and flavorful dish that’s perfect for a weeknight dinner.

2 of 2Next

Leave a Comment