Description
A flavorful and easy oven baked chicken and rice recipe featuring boneless skinless chicken thighs marinated in a blend of garlic, paprika, oregano, thyme, and turmeric, then baked over basmati rice infused with onions and spices. This comforting one-dish meal is perfect for a wholesome family dinner.
Ingredients
Scale
Chicken Marinade
- 3 tablespoons olive oil
- 6 garlic cloves (minced)
- 1 tablespoon paprika
- 3 teaspoons oregano
- 2 teaspoons thyme
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ¼ teaspoon turmeric powder
- 8 boneless skinless chicken thighs (3-3 ½ pounds)
Rice Mixture
- 1 ½ cups basmati rice (rinsed)
- 1 tablespoon olive oil
- 1 small onion (finely diced)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups hot water
Garnish
- Chopped parsley (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the chicken and rice dish.
- Marinate Chicken: In a large mixing bowl, whisk together olive oil, minced garlic, paprika, oregano, thyme, salt, black pepper, and turmeric powder. Add the chicken thighs and toss until well coated. Let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Prepare Rice Mixture: In a 9x13 baking dish, combine the rinsed basmati rice, olive oil, finely diced onion, salt, black pepper, and hot water. Stir everything together to evenly distribute the ingredients.
- Arrange Chicken on Rice: Place the marinated chicken thighs evenly over the rice in the baking dish.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes, allowing the rice to cook and the chicken to bake.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes until the chicken is cooked through and nicely browned.
- Serve: Remove the dish from the oven. Use tongs to set the chicken aside and fluff the rice with a fork. Return the chicken on top of the rice, garnish with chopped fresh parsley, and serve warm.
Notes
- This recipe is very easy to prepare and requires just one baking dish for a hassle-free cleanup.
- You can substitute chicken thighs with chicken breasts but adjust baking time as breasts cook faster and can dry out.
- Rinsing the basmati rice removes excess starch for fluffier rice.
- Allowing the chicken to marinate for at least 20 minutes enhances flavor and tenderness.
- Use fresh herbs like parsley to brighten the dish just before serving.
Nutrition
- Serving Size: 1 thigh with 1 cup rice
- Calories: 437 kcal
- Sugar: 1 g
- Sodium: 764 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.04 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 189 mg
