Oven-baked chicken and rice is a timeless dish that’s hearty, flavorful, and relatively easy to prepare. Whether cooking for your family or hosting a dinner party, this one-pan meal offers the perfect balance of protein and carbohydrates, along with the rich flavors of herbs, seasonings, and butter. In this blog, we will dive into everything you need to know to master this dish. From selecting the right ingredients to preparation tips, serving suggestions, and storage of leftovers, let’s explore how to make the best oven-baked chicken with rice!
Why Baked Chicken?
Baked chicken offers a healthier alternative to fried versions while retaining all the juiciness and flavor. The slow, even cooking in the oven allows the flavors of the herbs, seasonings, and butter to deeply penetrate the chicken, leaving you with tender, moist meat. Additionally, baking chicken with rice ensures that both components cook evenly, and the rice absorbs all the savory juices from the chicken, making it incredibly flavorful.
Essential Ingredients for Oven-Baked Chicken and Rice
To prepare this dish, you will need a few basic ingredients. Let’s break down their roles in creating a successful, delicious meal:
- Chicken (Bone-in or Boneless)
You can choose either a whole chicken, bone-in chicken thighs, or boneless chicken breasts, depending on your preference. Whole and bone-in pieces retain moisture and flavor, while boneless cuts cook faster and offer a more uniform texture. - Rice
Long-grain white rice or basmati rice works well for baked dishes. The rice will soak up the chicken juices and seasonings, resulting in a perfectly cooked, flavorful side. Avoid using quick-cooking rice for this recipe, as it may become mushy. - Butter
Butter adds richness and helps the chicken develop a beautiful, golden-brown crust. It also carries the flavors of the seasonings and herbs throughout the dish. You can substitute it with olive oil for a lighter option, but butter offers a deeper flavor result. - Seasonings (Salt, Black Pepper, Paprika, Garlic Powder, Onion Powder)
A simple blend of salt, black pepper, paprika, garlic powder, and onion powder provides a base of savory and slightly smoky flavors. These seasonings ensure your chicken and rice are well-seasoned and balanced. - Herbs (Thyme, Rosemary, Parsley)
Fresh or dried herbs such as thyme and rosemary elevate the dish by adding earthy, aromatic notes. Parsley brings a burst of freshness at the end. - Stuffing (Optional)
Adding a stuffing made from breadcrumbs, onions, celery, and herbs can add texture and extra flavor to your baked chicken. The stuffing absorbs the chicken juices, making it incredibly moist and flavorful. You can stuff whole chicken, skinless chicken breasts, or even place them underneath the chicken pieces in the baking dish.
Preparation Tips for Baked Chicken
To ensure your baked chicken with rice comes out perfectly, here are a few key preparation tips:
- Clean chicken cavity with juice of one lemon and salt, then pat dry chicken with a paper towel.
- Marinate the Chicken
If time allows, marinate the chicken with your seasonings and herbs for at least 30 minutes. This chicken marinade will ensure the flavors are well-absorbed into the meat. You can also add a splash of lemon juice or extra virgin olive oil to your marinade for extra moisture. - Use Chicken Stock Instead of Water
The stock enhances the flavor of the rice, giving it a savory richness that pairs wonderfully with the chicken. - Brush chicken with olive oil or butter before baking.
- Cover the Dish for Juicier Chicken
Covering your baking dish with aluminum foil for the first half of the cooking process further helps retain moisture and prevents the chicken from drying out. Uncover the dish in the last 15-20 minutes to allow the chicken to brown and the rice to finish cooking. - Check Internal Temperature
To avoid overcooking, use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). This ensures the chicken is cooked through while remaining juicy.
Serving Suggestions
Oven-baked chicken with rice is a complete meal, but there are several ways to elevate the presentation and add complementary flavors:
- Garnish with Fresh Herbs: Top the chicken with freshly chopped parsley, thyme, or cilantro for added color and freshness.
- Finish chicken with a good brushing of melted butter for a more inviting aroma and freshness.
- Serve with a Side Salad: A crisp green salad with a tangy vinaigrette provides a refreshing contrast to the richness of the chicken and rice.
- Roasted Vegetables: Oven-roasted vegetables such as carrots, Brussels sprouts, or zucchini make for great accompaniments. They can even be cooked along side the chicken and rice to make a true one-pan meal.
- Serve with mashed potatoes partnered with blanched vegetables on the side.
- You can also serve boiled unskinned sweet potatoes with blanched green beans, or roasted broccoli.
- Lemon Wedges: Serve with lemon wedges on the side for a burst of acidity that cuts through the richness of the dish.
Storing and Reheating Leftovers
Oven-baked chicken with rice is an excellent meal to make ahead, and it stores well for future lunches or dinners. Here’s how to store and reheat leftovers:
- Storage
If you are consuming leftover chicken within the same day you can cover it with plastic wrap and leave it at room temperature until reserving time. Otherwise, place the leftover chicken and rice in an airtight container and refrigerate within two hours of cooking. Properly stored, the leftovers will last for up to 3-4 days in the fridge. For longer storage, you can freeze the chicken and rice for up to 3 months. - Reheating
- In the Oven: For the best results, reheat the dish in the oven at 350°F (175°C) until warmed through. Cover the dish with foil to prevent the chicken from drying out.
- In the Microwave or Air Fryer: If you’re in a hurry, the microwave or air fryer works too. Place a damp paper towel over the dish and heat in short intervals to keep the chicken moist.
- On the Stovetop: You can also reheat in a skillet. Add a splash of chicken broth or water to prevent the rice from drying out, and warm over low heat. Mind the cooking time as it may become easy for the chicken to dry out.
Additional Tips and Variations
- Spice It Up: Add a pinch of cayenne pepper or chili flakes, even a dash of chili powder to the seasoning blend for a bit of heat.
- Replace seasoning blend with Italian seasoning for a different version.
- Swap the Rice: Try using quinoa, couscous, or even wild rice for a unique twist.
- Cheesy Baked Chicken: For an indulgent touch, sprinkle shredded cheese over the chicken and rice during the last 10 minutes of baking.
- Leftover chicken can be used to make chicken salad or chicken meatballs.
Oven-baked chicken and rice is a versatile, satisfying meal that brings together the best of comfort and convenience. By using simple yet flavorful ingredients like butter, seasonings, and fresh herbs, you can create a dish that’s not only nutritious but also flavorful. Whether you enjoy it straight from the oven or as leftovers throughout the week, this baked chicken recipe will quickly become a household favorite.
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Baked Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour + 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4–6 servings 1x
- Category: Main dish
- Method: cooking
- Cuisine: International
Description
Oven-baked chicken and rice, using simple ingredients like butter, seasonings, and herbs. Discover tips for preparation, serving, and storing leftovers.
Ingredients
For the chicken:
1 whole chicken, at least 1200kgs
1/2 cup melted butter
2 lemons (one for cleaning the chicken and one for cooking)
1 tbsp salt
1 tsp black pepper
1 tsp sweet paprika powder
1 tsp garlic powder
1 tsp onion powder
1 tbsp fresh rosemary and thyme – chopped (use 2 tbsps each of using dried herbs)
chicken stuffing of your choice
For the rice:
3 cups long grain or Basmati rice
3 cups water or chicken broth
1/4 cup diced carrots
1/4 cup diced green and red bell peppers
1/4 cup green beans, cut into 1/2-inch pieces
broccoli florets, cauliflower florets (optional)
1/4 cup diced onions
additional one onion, halved (to use as stuffing)
1/4 cup diced tomatoes
salt and black pepper to taste
fresh herbs such as thyme, rosemary and parsley as garnishings
Instructions
- Clean chicken and its cavities and rub with lemon and salt. Wash again and pat dry with paper towels. Rub chicken with lemon another time.
- Create a paste with juice of one lemon, melted butter, and the rest of the spices and rub them onto the chicken.
- Stuff the chicken, as you wish. Otherwise, insert two halved onions and half a lemon to serve as stuffing. Set aside.
- Wash rice and drain. Scatter the rice and the rest of the vegetables onto a broiler pan. Add water or chicken stock, and salt and black pepper to taste.
- Place the broiler rack and rest the chicken on top. Cover with aluminum foil.
- Bake at 375F for at least an hour and a half, checking the doneness of the chicken once after the first hour and 15 minutes.
- Remove the aluminum foil cover and place chicken under broiler for 15-20 minutes or until golden.
- Serve and garnish with fresh herbs.
Notes
You can use an oven-proof dish (instead of a broiler pan), and use aluminum foil that is poked slightly with a sharp knife to replace the broiler rack.
If you are using water, you can add one chicken cube to duplicate the taste of the broth.
