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Oven Baked Chicken & Rice

Course: Main Course

Equipment

  • Baking Dish

Ingredients

  • 5 Chicken thighs bone in peel off skin
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 2 tbsp Butter or olive oil
  • 1 1/2 cups Rice white uncooked (270g)
  • 1 1/2 cups Chicken Stock hot (375 ml)
  • 1 1/4 cups Water hot (315 ml) (tap is fine)

Chicken Rub

  • 1 tsp Paprika Powder
  • 1 tsp Dried Thyme
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 3/4 tsp salt
  • Black Pepper freshly ground

Optional Garnish

  • Oil spray
  • Fresh thyme leaves or finely chopped parsley •

Instructions

  • Preheat oven to180°C/350°F.
 •
  • Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre.
  • Bake for 15 minutes(check at 12 minutes, mix if some bits are browning too much).
 • Meanwhile mix together Chicken Rub. Sprinkle on both sides of the chicken. •
  • Remove baking dish from the oven. Add rice then mix.
  • Place chicken on rice.
  • Then pour chicken broth and water around the chicken.
  • Cover with foil, then bake for 30 minutes.
  • Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
 •
  • Stand for 5 minutes, then remove chicken and fluff up rice.
  • Garnish with parsley or thyme if desired, serve and enjoy!


Notes

If scaling recipe up, use multiple pans.
If scaling recipe down, use a smaller pan.