Baked Chicken Legs and Rice
Loaded with flavor and perfect for a cozy supper, Baked Chicken Legs and Rice is an easy dish that everyone will love. With just 10 minutes of prep time, this recipe allows the chicken to cook to perfection in the oven while you relax. It’s suitable for family dinners, meal prep, or even entertaining guests. Enjoy juicy chicken drumsticks paired with flavorful rice, making it a standout choice for any occasion.
Why You’ll Love This Recipe
- Simple Preparation: With only 10 minutes of hands-on effort, this dish is incredibly easy to make.
- Flavorful Ingredients: The combination of spices and herbs creates a deliciously seasoned chicken that pairs perfectly with the rice.
- Versatile Meal: This recipe works well for weeknight dinners, special occasions, or meal prepping for lunches.
- One-Pan Wonder: Everything cooks together in one baking dish, making cleanup a breeze.
- Family-Friendly: Kids and adults alike will enjoy this satisfying meal.
Tools and Preparation
To prepare this tasty dish, you’ll need a few essential tools. Having the right equipment makes cooking easier and more enjoyable.
Essential Tools and Equipment
- Baking dish
- Medium saucepan
- Mixing bowl
- Cooking spoon
- Measuring spoons
Importance of Each Tool
- Baking dish: A proper baking dish ensures even cooking. It allows the rice to absorb all the flavors from the chicken.
- Medium saucepan: This is essential for sautéing onions and garlic, bringing out their rich flavors before mixing them with the rice.
Ingredients
Loaded with flavor and perfect for a cozy supper. It uses simple, real food ingredients, requires just 10 minutes of prep, and cooks away in the oven while you enjoy your day.
For the Marinade
- 3 Tablespoons olive oil
- 2 Tablespoons brown sugar
- 1 Tablespoon smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 and 1/2 teaspoons kosher salt (divided)
- 15-20 cranks fresh-ground black pepper
For the Chicken & Rice
- 6-8 chicken drumsticks
- 2 Tablespoons butter
- 1/2 medium yellow onion (chopped)
- 3-4 cloves garlic (minced)
- 1 cup uncooked white rice (see note)
- 1 and 1/3 cups chicken broth (low-sodium preferred)
- 2/3 cup water
- 1 lemon (cut into wedges)
- fresh parsley or thyme (optional garnish)
How to Make Baked Chicken Legs and Rice
Step 1: Preheat the Oven
Preheat your oven to 350 degrees F. This step is crucial for ensuring that your chicken legs cook evenly.
Step 2: Prepare the Marinade
In a small bowl:
1. Combine olive oil, brown sugar, smoked paprika, dried thyme, dried oregano, garlic powder, 1 teaspoon kosher salt, and black pepper.
2. Mix these ingredients into a thin paste.
3. Spoon this mixture over each drumstick and rub it in gently to coat. Set aside.
Step 3: Sauté Onions and Garlic
In a medium saucepan over medium-high heat:
1. Melt butter.
2. Add chopped onion and cook for about 3-4 minutes until softened.
3. Add minced garlic and cook for an additional 30-60 seconds until fragrant.
4. Scrape this mixture into an 8”x10” or 9”x13” baking dish.
Step 4: Prepare the Rice
To the baking dish:
1. Add uncooked white rice along with the remaining 1/2 teaspoon of kosher salt.
2. Stir well to combine.
Step 5: Boil Liquid
In the same saucepan used earlier:
1. Add chicken broth and water.
2. Bring to a boil.
3. Pour this hot liquid directly over the rice in the baking dish and stir to combine.
Step 6: Arrange Chicken Drumsticks
Place the marinated drumsticks on top of the rice along with half of the lemon wedges:
1. Cover tightly with foil.
2. Bake for 30 minutes.
3. Remove foil and bake for another 20 minutes until rice is tender and chicken is fully cooked through.
Step 7: Serve
Once out of the oven:
1. Let rest for 2-3 minutes.
2. Remove drumsticks and lemons onto a plate.
3. Use a fork to fluff up the rice gently.
4. Garnish with extra lemon wedges and sprigs of parsley or thyme if desired before serving.
Enjoy your delicious Baked Chicken Legs and Rice, best served hot!
How to Serve Baked Chicken Legs and Rice
Serving Baked Chicken Legs and Rice can be as simple or elaborate as you like. This dish is versatile, making it a great centerpiece for various meals. Here are some creative ways to enhance your dining experience.
Family-Style Platter
- Arrange the chicken legs and rice on a large platter for everyone to help themselves. This approach fosters a warm, communal atmosphere.
Individual Bowls
- Serve portions of rice topped with chicken legs in individual bowls. This presentation makes it easy for guests or family members to enjoy their meal without needing to pass dishes around.
With Extra Lemon Wedges
- Offer additional lemon wedges on the side. The citrus will brighten up the dish and add a fresh burst of flavor when squeezed over the chicken and rice.
Garnished with Fresh Herbs
- Sprinkle chopped parsley or thyme over the dish just before serving. This not only adds color but also enhances the flavor profile of the meal.
Accompanied by a Salad
- Pair your baked chicken legs and rice with a light salad. A simple green salad with vinaigrette can balance out the hearty meal nicely.
With Your Favorite Sauce
- Provide sauces like barbecue or hot sauce on the side for those who enjoy an extra kick of flavor. This allows guests to customize their meal according to their taste preferences.
How to Perfect Baked Chicken Legs and Rice
To ensure your Baked Chicken Legs and Rice turns out perfectly every time, follow these helpful tips.
- Use a Meat Thermometer: Ensure that chicken reaches an internal temperature of 165°F for safe consumption.
- Let It Rest: After baking, allow the dish to rest for a few minutes before serving. This helps retain moisture in both the chicken and rice.
- Fluff the Rice: Gently fluff the rice with a fork after removing it from the oven. This will separate any grains that may have stuck together during cooking.
- Adjust Seasoning: Taste your rice mixture before adding chicken. You can always adjust seasoning levels based on personal preference.
- Cover Tightly with Foil: When baking, ensure that your foil is tightly secured over the dish. This creates steam that keeps both chicken and rice moist.
- Experiment with Spices: Feel free to add your favorite spices or herbs to customize flavors in the marinade or rice mixture.
Best Side Dishes for Baked Chicken Legs and Rice
Complementing your Baked Chicken Legs and Rice with delicious side dishes can elevate your meal even further. Here are some great options:
- Steamed Broccoli: A simple yet nutritious side that pairs wonderfully with chicken, offering a pop of color.
- Garlic Bread: Crunchy garlic bread can soak up any juices from the dish, enhancing every bite.
- Coleslaw: A refreshing coleslaw adds crunch and tanginess, providing a nice contrast to the savory chicken.
- Roasted Vegetables: Seasonal roasted vegetables bring additional flavors and textures that complement the main dish well.
- Corn on the Cob: Sweet corn adds a delightful sweetness that balances out savory notes in the main course.
- Cucumber Salad: A light cucumber salad dressed in vinegar offers freshness that cuts through richness of baked chicken legs.
- Potato Wedges: Crispy potato wedges are always a crowd-pleaser and add heartiness to your meal.
- Quinoa Salad: A protein-packed quinoa salad is an excellent option for those looking for healthful sides that still feel satisfying.
Common Mistakes to Avoid
Cooking Baked Chicken Legs and Rice can be simple, but a few common mistakes might hinder your delicious outcome. Here are some pitfalls to avoid:
- Skipping the Marination: Not allowing the chicken legs to marinate in the spice mixture can lead to bland flavors. Always give them time to soak up the seasoning for maximum taste.
- Using Cold Ingredients: Starting with cold chicken and broth can affect cooking time and texture. Make sure all ingredients are at room temperature before you begin.
- Ignoring Cooking Times: Overcooking or undercooking your chicken legs can ruin the dish. Use a meat thermometer to ensure they reach an internal temperature of 165°F.
- Not Fluffing the Rice: Forgetting to fluff the rice after cooking can make it sticky and clumpy. Gently stir it with a fork for a perfect texture before serving.
- Covering Too Tightly: Covering the baking dish too tightly with foil can trap moisture, making the chicken soggy. Ensure there’s a little space for steam to escape.
Storage & Reheating Instructions
Refrigerator Storage
- Store Baked Chicken Legs and Rice in an airtight container.
- It will last for up to 3-4 days in the refrigerator.
Freezing Baked Chicken Legs and Rice
- To freeze, let it cool completely before transferring to freezer-safe containers.
- It can be frozen for up to 2-3 months.
Reheating Baked Chicken Legs and Rice
- Oven: Preheat the oven to 350°F, cover with foil, and heat for about 20-25 minutes until warmed through.
- Microwave: Place portions in a microwave-safe dish, cover loosely, and heat for about 2-3 minutes or until hot.
- Stovetop: Heat in a skillet over medium-low heat, stirring occasionally until heated evenly.
Frequently Asked Questions
Here are some frequently asked questions about Baked Chicken Legs and Rice that might help you on your cooking journey.
Can I use other types of chicken?
You can definitely use other cuts like thighs or breasts, but adjust cooking times as needed since they may cook differently.
What kind of rice is best for this recipe?
Using uncooked white rice is recommended; however, brown rice can work if you increase liquid and cooking time.
How can I customize Baked Chicken Legs and Rice?
Feel free to add vegetables like bell peppers or carrots for extra nutrients and flavor.
Is this recipe suitable for meal prep?
Yes! This dish stores well in the fridge or freezer, making it an excellent option for meal prep.
Final Thoughts
Baked Chicken Legs and Rice is an appealing recipe that combines savory flavors with comforting textures. This dish is not only easy to prepare but also versatile—you can customize it based on what you have on hand. Try adding your favorite vegetables or spices to make it uniquely yours!
Baked Chicken Legs and Rice
- Total Time: 1 hour
- Yield: Serves 4
Description
Baked Chicken Legs and Rice is a comforting, one-pan dish that combines juicy, flavorful chicken drumsticks with perfectly cooked rice, all infused with aromatic herbs and spices. With just 10 minutes of prep time, this simple recipe allows you to create a delicious meal for family dinners or gatherings without the hassle. As the chicken roasts in the oven, it locks in moisture and flavor, while the rice absorbs all the savory juices. This dish is not only satisfying but also versatile enough to adapt to your family’s taste. Serve it garnished with fresh herbs and lemon wedges for an extra zing—it’s a guaranteed hit at any table!
Ingredients
- 6–8 chicken drumsticks
- 3 Tablespoons olive oil
- 2 Tablespoons brown sugar
- 1 Tablespoon smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 and 1/2 teaspoons kosher salt (divided)
- 15–20 cranks fresh-ground black pepper
- 2 Tablespoons butter
- 1/2 medium yellow onion (chopped)
- 3–4 cloves garlic (minced)
- 1 cup uncooked white rice
- 1 and 1/3 cups chicken broth (low-sodium preferred)
- 2/3 cup water
- 1 lemon (cut into wedges)
- fresh parsley or thyme (optional garnish)
Instructions
- Preheat your oven to 350°F.
- In a bowl, mix olive oil, brown sugar, smoked paprika, dried thyme, oregano, garlic powder, salt, and pepper. Rub over the chicken drumsticks.
- Sauté chopped onions in butter until softened; add minced garlic.
- Combine uncooked rice with sautéed mixture in a baking dish.
- Boil chicken broth and water; pour over the rice.
- Arrange marinated chicken on top with lemon wedges. Cover tightly with foil and bake for 30 minutes.
- Remove foil and bake for another 20 minutes until chicken is fully cooked.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick (about 150g)
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
