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Close-up of a delicious baked chicken recipe with golden rice and fresh herbs in a casserole dish.

Easy Baked Chicken and Rice: Your Go-To Weeknight Recipe

This simple and flavorful recipe for baked chicken and rice is perfect for a busy weeknight meal. Tender marinated chicken thighs are baked with aromatic basmati rice in one dish, making for an easy cleanup.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 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
  • 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

Equipment

  • Mixing bowl
  • 9x13 baking dish
  • Foil
  • Tongs
  • Fork

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together 3 tablespoons olive oil, minced garlic, paprika, oregano, thyme, 1 1/2 teaspoons salt, 1 1/2 teaspoons pepper, and turmeric. Add the chicken thighs, coat well, and marinate at room temperature for 20 minutes.
  3. In a 9x13 baking dish, combine the rinsed basmati rice, 1 tablespoon olive oil, finely diced onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and boiling water. Stir everything together.
  4. Arrange the marinated chicken thighs in a single layer over the rice, pouring any remaining marinade over them. Cover the dish with foil and bake for 45 minutes. Then, uncover and continue baking for another 15 minutes, or until the chicken is cooked through and browned, and the rice is tender.
  5. Remove the dish from the oven. Use tongs to transfer the chicken to a separate plate and fluff the cooked rice with a fork. Return the chicken to the top of the rice, garnish with fresh parsley if desired, and serve immediately.

Notes

This recipe is great for meal prepping! Store leftovers in an airtight container for up to 4 days and reheat easily in the microwave. Don't forget to fluff the rice after baking for the best texture.