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Baked Chicken Legs and Rice

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Baked Chicken Legs and Rice is a comforting, one-pan meal featuring tender, juicy chicken legs cooked with perfectly seasoned rice. The chicken releases flavorful juices as it bakes, infusing the rice with rich, savory goodness. This easy dish is perfect for weeknight dinners, meal prep, or a hearty family meal.

Why You’ll Love This Recipe

  • One-pan meal – Everything cooks together for easy cleanup.
  • Flavor-packed rice – The chicken juices make the rice extra delicious.
  • Budget-friendly – Uses simple, affordable ingredients.
  • Customizable – Add veggies, spices, or broth variations to suit your taste.

Ingredients

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

  • Chicken legs (drumsticks)
  • Long-grain white rice
  • Chicken broth
  • Butter or olive oil
  • Onion, diced
  • Garlic, minced
  • Paprika
  • Italian seasoning
  • Salt and pepper
  • Turmeric or saffron (optional, for color)
  • Carrots or peas (optional, for added veggies)

Directions

this recipe
  1. Preheat Oven: Set your oven to 375°F (190°C).
  2. Season the Chicken: Pat the chicken legs dry and season with paprika, Italian seasoning, salt, and pepper.
  3. Sauté Onion and Garlic: In a large oven-safe dish, melt butter or heat olive oil. Sauté diced onion and garlic until soft.
  4. Add Rice and Broth: Stir in the uncooked rice, coating it in the flavors. Pour in chicken broth and mix well.
  5. Arrange the Chicken: Place the seasoned chicken legs on top of the rice mixture. Cover tightly with foil.
  6. Bake: Bake for 45 minutes, then remove the foil and bake for another 15 minutes to brown the chicken.
  7. Serve: Let rest for a few minutes, fluff the rice, and serve warm.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes

Variations

  • Spicy Version: Add red pepper flakes or cayenne to the seasoning.
  • Herb & Lemon: Add fresh thyme and lemon slices for a bright flavor.
  • Veggie-Packed: Stir in bell peppers, mushrooms, or spinach.
  • Brown Rice Option: Use brown rice, but increase the broth and bake time by 15-20 minutes.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze in portions for up to 2 months. Thaw before reheating.
  • Reheating: Warm in the oven at 350°F for 15 minutes or microwave with a splash of broth.

FAQs

Can I use chicken thighs instead?

Yes! Bone-in, skin-on thighs work great and may need 5-10 extra minutes of baking.

Do I need to rinse the rice?

Yes, rinsing removes excess starch and prevents mushy rice.

Can I use boneless chicken?

Yes, but boneless chicken cooks faster, so reduce bake time to 40-45 minutes.

What type of rice works best?

Long-grain white rice is best, but jasmine or basmati work well too.

Can I make this in a Dutch oven?

Absolutely! A Dutch oven keeps moisture in and enhances flavor.

How do I get crispy skin?

Broil the chicken for the last 5 minutes for extra crispiness.

Can I use water instead of broth?

Yes, but broth adds more flavor. Consider adding a bouillon cube if using water.

Can I add cheese?

Yes! Sprinkle Parmesan or cheddar on top for a cheesy twist.

How can I make this dairy-free?

Use olive oil instead of butter for a dairy-free version.

Can I prepare this ahead of time?

Yes! Assemble everything and refrigerate, then bake when ready.

Conclusion

Baked Chicken Legs and Rice is an easy, hearty, and flavorful meal that’s perfect for any night of the week. The juicy chicken and perfectly seasoned rice make this a go-to comfort dish that the whole family will love. Try different variations, pair it with a fresh salad, and enjoy this simple yet delicious homemade meal!

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Baked Chicken Legs and Rice

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4–6 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American, Comfort Food
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Description

This Baked Chicken Legs and Rice is a comforting, one-pan dish where juicy, seasoned chicken legs bake on top of flavorful, buttery rice. The chicken juices soak into the rice, creating a delicious, savory meal perfect for busy nights!

Ingredients

Units Scale

For the Chicken Legs:

  • 6 bone-in, skin-on chicken legs (drumsticks)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme or oregano
  • 1/2 teaspoon chili powder (optional, for heat)

For the Rice:

  • 1 1/2 cups long-grain white rice (uncooked)
  • 3 cups chicken broth (or water with bouillon)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon butter or olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1 cup mixed vegetables (carrots, peas, or bell peppers) (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  2. Prepare the rice:

    • In the baking dish, combine the uncooked rice, chicken broth, onion, garlic, butter, salt, pepper, paprika, and thyme. Stir to mix.
    • If using vegetables, stir them into the rice mixture.

  3. Season the chicken:

    • Pat the chicken legs dry with paper towels.
    • In a bowl, mix olive oil, salt, black pepper, paprika, garlic powder, onion powder, thyme, and chili powder.
    • Rub the seasoning mixture all over the chicken legs.

  4. Assemble the dish:

    • Place the seasoned chicken legs on top of the rice mixture.
    • Cover tightly with foil.

  5. Bake covered:

    • Bake for 45 minutes, letting the rice absorb the broth.

  6. Bake uncovered:

    • Remove the foil and bake for another 20-25 minutes, or until the chicken is golden brown and the rice is tender.
    • (For extra crispy skin, broil the chicken for the last 3-5 minutes.)

  7. Rest & serve:

    • Let the dish sit for 5 minutes, then fluff the rice with a fork.
    • Serve warm and enjoy!

Notes

  • Brown Rice Option: Use 1 ¾ cups brown rice and increase broth to 3 ½ cups. Bake covered for 1 hour, then uncover for the last 20 minutes.
  • Extra Flavor: Add ½ teaspoon cumin or 1 tablespoon soy sauce to the rice for deeper flavor.
  • Spicy Twist: Add ½ teaspoon cayenne pepper or drizzle with hot sauce.
  • Meal Prep Friendly: Leftovers store well in the fridge for 3-4 days and can be reheated easily.

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