Oven Baked Chicken and Rice
Ingredients
For the chicken
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon turmeric powder
- 8 boneless, skinless chicken thighs (3 to 3 1/2 pounds)
- Chopped fresh parsley, for serving, optional
For the rice
- 1 1/2 cups basmati rice, rinsed and drained
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups boiling water
Instructions
- 1
Preheat the oven to 375°F.
- 2
Marinate the chicken - In a large mixing bowl, whisk the olive oil, garlic, paprika, oregano, thyme, salt, pepper, and turmeric. Add the chicken thighs and mix until the chicken is well-coated. Allow it to marinate at room temperature for 20 minutes.
- 3
Prepare the rice - In a 9x13 baking dish, add the rice, olive oil, onion, salt, pepper, and hot water. Stir to combine everything together.
- 4
Bake - Arrange the marinated chicken thighs over the rice in a single layer, adding any liquid from the bowl. Cover with foil and bake covered for 45 minutes. Uncover and continue to bake until the chicken is cooked through and browned and the rice is cooked, another 15 minutes.
- 5
Serve - Remove from the oven. Use tongs to set the chicken aside and fluff the rice with a fork. Return the chicken back on top of the rice, garnish with fresh parsley, and serve. Store leftovers right in the dish or in an air-tight container for up to 4 days. To reheat, just place in the microwave until warmed through.
