Baked Chicken and Rice

Ingredients

• 4 bone-in, skin-on chicken thighs (About 6–8 oz each; pat dry)
• 1 cup long-grain white rice (Uncooked; rinse if desired)
• 2 cups chicken broth (Low-sodium preferred)
• 2 tbsp butter (Melted or cut into small pieces)
• 4 cloves garlic (Minced)
• 1 tbsp olive oil (For coating the chicken and dish)
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp fine salt (Adjust according to the saltiness of the broth)
• 0.5 tsp black pepper

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a deep 9-by-13-inch baking dish or similarly sized ovenproof casserole.

2. 2

   Pat the chicken thighs dry. In a small bowl, combine the paprika, Italian seasoning, onion powder, about half of the salt, and the black pepper. Rub the chicken thoroughly with the olive oil, then coat all sides with the spice mixture. Set aside while you prepare the rice.

3. 3

   Add the uncooked rice to the prepared baking dish. Stir in the minced garlic and the remaining salt, distributing the garlic evenly through the rice.

4. 4

   Pour the chicken broth over the rice and stir once so the grains are evenly moistened. Dot the surface with the butter.

5. 5

   Arrange the seasoned chicken thighs skin-side up in a single layer over the rice. Cover the dish tightly with aluminum foil so steam cannot escape.

6. 6

   Bake, covered, for about 35 minutes, until the rice is nearly tender and the chicken is mostly cooked.

7. 7

   Remove the foil and continue baking for 10–15 minutes, until the chicken skin is browned and the thickest part of each thigh reaches at least 165°F (74°C). The rice should be tender and have absorbed most of the broth.

8. 8

   Remove the dish from the oven and let it rest, uncovered, for 5–10 minutes. Fluff the rice gently with a fork, then serve the chicken and rice hot.

Notes

The Instagram description identifies the dish and links to the Primavera Kitchen recipe, but the linked page and recipe-card text were not provided. Ingredient amounts and method details are therefore reconstructed estimates rather than a faithful transcription of the linked source. Check the chicken with an instant-read thermometer; avoid opening the foil repeatedly because the rice needs the trapped steam to cook. Refrigerate leftovers within 2 hours and use within 3–4 days.

Nutrition per serving

• main
• one-dish meal
• baked
• chicken
• rice
• comfort food
• family-friendly