Description
A hearty and flavorful one-dish meal featuring tender baked chicken legs seasoned with a smoky and slightly sweet spice blend, served atop perfectly cooked rice infused with sautéed onions, garlic, and lemon wedges for a bright finish. This comforting baked chicken and rice recipe is easy to prepare and perfect for a satisfying family dinner.
Ingredients
Scale
For the Chicken Marinade
- 3 Tablespoons olive oil
- 2 Tablespoons brown sugar
- 1 Tablespoon smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 and 1/2 teaspoons kosher salt (divided)
- 15-20 cranks fresh-ground black pepper
- 6-8 chicken drumsticks
For the Rice and Aromatics
- 2 Tablespoons butter
- 1/2 medium yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 cup uncooked white rice
- 1 and 1/3 cups chicken broth (low-sodium preferred)
- 2/3 cup water
- 1 lemon, cut into wedges
- Fresh parsley or thyme (optional garnish)
Instructions
- Preheat the Oven: Set your oven temperature to 350 degrees Fahrenheit to ensure it’s ready for baking the chicken legs and rice.
- Prepare the Chicken Marinade: In a bowl, combine olive oil, brown sugar, smoked paprika, dried thyme, oregano, garlic powder, 1 teaspoon of kosher salt, and freshly ground black pepper. Mix until you get a smooth paste. Coat each chicken drumstick thoroughly with this seasoning mixture and set aside to marinate briefly.
- Sauté Aromatics: Melt butter in a saucepan over medium heat. Add the chopped yellow onion and sauté for 3 to 4 minutes until the onions are soft and translucent. Add minced garlic and cook for an additional minute to release its aroma.
- Prepare the Rice Mixture: In a baking dish, combine the sautéed onions and garlic with the uncooked white rice and the remaining 1/2 teaspoon of kosher salt. This will allow the rice to absorb all the flavors during baking.
- Add Liquid to Rice: Bring the chicken broth and water to a boil in the saucepan used for sautéeing. Carefully pour this hot liquid over the rice mixture in the baking dish, ensuring the rice is evenly covered.
- Assemble the Dish: Place the seasoned chicken drumsticks on top of the rice mixture. Scatter half of the lemon wedges around the chicken and rice to infuse a citrusy brightness during baking. Cover the baking dish tightly with aluminum foil to trap steam and moisture.
- Bake Covered: Bake the dish covered for 30 minutes. This step allows the rice to cook and the chicken to begin cooking through gently with steam.
- Uncover and Continue Baking: Remove the foil and bake uncovered for an additional 20 minutes. This will help brown the chicken legs and ensure they are cooked through, while the rice finishes cooking and becomes tender.
- Rest Before Serving: Allow the baked chicken legs and rice to rest for 2 to 3 minutes after removing from the oven. This resting period helps the juices redistribute within the chicken, making it juicy and flavorful.
- Serve and Garnish: Garnish with fresh parsley or thyme if desired, and serve with the remaining lemon wedges on the side for an extra burst of fresh flavor.
Notes
- Ensure you cover the baking dish tightly with foil during the initial baking period to allow the rice to steam properly.
- If you prefer darker meat or crispy skin, you can broil the chicken for the last 2-3 minutes but watch it closely to avoid burning.
- You can substitute chicken thighs for drumsticks if preferred, adjusting cooking time as needed.
- Low-sodium chicken broth helps control the salt level in the dish, perfect for those monitoring sodium intake.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven or microwave.
