Baked Chicken Legs and Rice

Why You’ll Love This Recipe

Baked Chicken Legs and Rice is a comforting, all-in-one meal that combines juicy, seasoned chicken legs with tender, flavorful rice baked in the same pan. It’s a simple yet satisfying dish that’s perfect for busy weeknights or cozy family dinners. With minimal prep and wholesome ingredients, this recipe is both hearty and budget-friendly.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken legs (bone-in, skin-on)long grain white ricechicken brothoniongarlicbutterolive oilpaprikadried thymeblack peppersalt

directions

Preheat your oven to 375°F (190°C).

Rinse the rice under cold water and spread it evenly in a large baking dish.

In a skillet, sauté chopped onion and minced garlic in butter until soft and fragrant. Spread this mixture over the rice.

Pour the chicken broth evenly over the rice mixture.

Rub the chicken legs with olive oil, salt, pepper, paprika, and dried thyme.

Place the seasoned chicken legs on top of the rice mixture in a single layer.

Cover the dish tightly with aluminum foil and bake for 45 minutes.

Remove the foil and continue baking for an additional 25–30 minutes, or until the chicken is golden and cooked through, and the rice is tender.

Let rest for 5–10 minutes before serving to allow the flavors to settle.

Servings and timing

This recipe yields 4–6 servings.Preparation time: 15 minutesInitial baking time: 45 minutesUncovered baking time: 25–30 minutesTotal time: 1 hour 30 minutes

Variations

Add chopped bell peppers or peas to the rice mixture for added color and nutrition.

Use chicken thighs instead of legs for a slightly different flavor and texture.

Substitute part of the chicken broth with coconut milk for a creamy twist.

Sprinkle with fresh parsley or green onions before serving for a pop of freshness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, microwave individual portions or cover and warm in the oven at 325°F (165°C) until heated through.For longer storage, freeze in portions for up to 2 months.

FAQs

Can I use brown rice instead of white rice?

Yes, but you’ll need to increase the liquid and baking time as brown rice takes longer to cook.

Do I need to brown the chicken first?

Not necessary, but browning can add extra flavor and color if you have time.

Can I use boneless chicken?

Yes, but reduce the baking time as boneless pieces cook faster.

Can I make this ahead of time?

You can prep the dish a few hours in advance and refrigerate until ready to bake.

Why is my rice undercooked?

Make sure the dish is tightly covered during the first baking phase, and don’t skimp on the broth.

Can I add cheese?

Yes, sprinkle shredded cheese on top during the last 10 minutes of baking for a cheesy crust.

What sides go well with this dish?

A simple green salad or steamed vegetables make perfect sides.

Can I double this recipe?

Yes, just use a larger baking dish and ensure the chicken is arranged in a single layer.

Can I use frozen chicken?

Thaw chicken legs completely before using to ensure even cooking.

Is this dish spicy?

Not unless you add spicy seasonings—it’s mild as written.

Conclusion

Baked Chicken Legs and Rice is a classic, fuss-free meal that delivers big on flavor and comfort. With its simple preparation and all-in-one pan convenience, it’s a go-to option for family dinners and meal prep. Enjoy it as-is or customize with your favorite herbs and veggies—it’s sure to become a household staple.

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