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Feel Good Foodie

Oven Baked Chicken and Rice

Garlicky, paprika-spiced chicken thighs bake right on top of seasoned basmati rice until the grains are tender and the chicken is juicy and browned. One baking dish, no stovetop work, and dinner comes out of the oven ready to serve.

⏱ 75 min8Americanchickenricebakedone-panweeknight

Ingredients

For the chicken

  • 3 tablespoonsolive oil
  • 6garlic cloves · minced
  • 1 tablespoonpaprika
  • 3 teaspoonsoregano
  • 2 teaspoonsthyme
  • 1 1/2 teaspoonssalt
  • 1 1/2 teaspoonsblack pepper
  • 1/4 teaspoonturmeric powder
  • 8boneless skinless chicken thighs · 3-3 1/2 pounds
  • —chopped parsley · for serving

For the rice

  • 1 1/2 cupsbasmati rice · rinsed
  • 1 tablespoonolive oil
  • 1small onion · finely diced
  • 3/4 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 2 cupshot water

Steps

  1. 1

    Preheat the oven to 375°F.

  2. 2

    In a large mixing bowl, whisk together the olive oil, garlic, paprika, oregano, thyme, salt, pepper and turmeric. Add the chicken thighs and mix until well coated. Let marinate at room temperature for 20 minutes.

  3. 3

    In a 9x13 baking dish, combine the rice, olive oil, onion, salt, pepper and hot water. Stir to combine.

  4. 4

    Arrange the marinated chicken thighs over the rice. Cover with foil and bake for 45 minutes.

  5. 5

    Uncover and bake 15 minutes more, until the chicken is cooked through and browned.

  6. 6

    Remove from the oven. Use tongs to set the chicken aside and fluff the rice with a fork. Return the chicken to the top of the rice, garnish with fresh parsley and serve.

Creator's notes

Full recipe linked in the creator's bio.

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