Classic Herb Baked Chicken & Rice
This one-pan classic herb baked chicken and rice recipe features tender chicken thighs and fragrant rice cooked together for a wholesome and satisfying meal.
Equipment
- Oven
- 9x13 inch baking dish
- Large, oven-safe skillet
- Foil
Ingredients
Chicken
- 1.5 lbs bone-in, skin-on chicken thighs or drumsticks
Rice
- 1.5 cups long-grain white rice rinsed
Broth
- 3 cups chicken broth
Vegetables
- 1 medium yellow onion diced
- 3 cloves garlic minced
Seasoning & Oil
- 1 tbsp dried Italian seasoning or a mix of dried thyme, rosemary, and oregano
- 1 tbsp olive oil
- Salt and black pepper to taste
Optional Garnish
- Fresh parsley chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
- Pat the chicken dry with paper towels, then season generously with salt, pepper, and dried Italian seasoning.
Cooking
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken skin-side down for 3-5 minutes until golden brown, then remove and set aside.
- Add diced onion to the skillet and cook until softened, about 5 minutes; stir in minced garlic for 1 minute until fragrant.
- Add rinsed rice and chicken broth to the skillet and bring to a simmer, or transfer the aromatics to the baking dish before adding the rice and broth.
Baking & Serving
- Pour the rice mixture into the prepared baking dish, then nestle the seared chicken pieces skin-side up into the rice.
- Cover the dish tightly with foil and bake for 30 minutes; remove the foil and bake for another 15-20 minutes, or until the chicken is cooked through (165°F/74°C) and the rice is tender.
- Let the dish rest for 5 minutes before serving, optionally garnished with fresh parsley.
Notes
Ensure chicken reaches an internal temperature of 165°F (74°C). If the rice appears dry but the chicken isn't fully cooked, add a splash of extra broth.