Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Chicken Legs and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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

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.

Find it online: https://recipe.ukfinda.com/baked-chicken-legs-and-rice/