Description
A hearty one-pan meal featuring tender baked chicken legs nestled on a bed of flavorful rice cooked in aromatic herbs and chicken broth.
Ingredients
Scale
- 4 pieces skin-on chicken legs
- 1 cup long-grain rice
- 1 chopped medium onion
- 3 minced garlic cloves
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat Oven: Set oven to 425°F (220°C) for optimal cooking temperature
- Sauté Base: Heat olive oil in large skillet, cook onion until translucent (3-4 minutes)
- Add Aromatics: Stir in garlic, paprika, thyme, salt, and pepper until fragrant (1 minute)
- Prepare Rice: Mix rice into aromatics, pour broth, bring to gentle simmer
- Season Chicken: Pat legs dry, drizzle with oil, season generously with salt and pepper
- Assemble Dish: Place seasoned chicken on rice mixture, cover tightly with foil
- Bake: Cook 45 minutes until chicken reaches 165°F internal temperature
Notes
- Pat chicken legs completely dry before seasoning to ensure crispy skin and better browning results
- Use long-grain rice like jasmine or basmati as it holds its shape better than short-grain varieties
- Let the dish rest 5 minutes after baking to allow rice to absorb remaining liquid properly
- Remove foil in last 10 minutes if you prefer extra-crispy chicken skin on top
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485 calories
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg
Keywords: baked chicken legs rice, one pan meal, chicken and rice, easy dinner, comfort food, family meal