Maggie’s Monday Meals

Maggie’s Monday Meals

Rice is one of the most consumed foods in the world and this oven-baked Chicken and Rice recipe is amazing!  Buttery garlic rice AND juicy seasoned baked chicken thighs, baked together in the same pan with less than 10 minutes of prep.
The rice absorbs the chicken juices as it cooks, adding loads of flavor.  Serve with a salad or steam up some veggies!
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Oven-Baked Chicken and Rice
Ingredients
  • 5 bone in chicken thigh fillets, peel skin
  • 1 onion , chopped)
  • 2 cloves garlic (large) , minced
  • 2 tbsp) butter (or olive oil)
  • 1 1/2 cups  uncooked white rice (Note 3)
  • 1 1/2 cups  chicken broth/stock )
  • 1 1/4 cups water ,
 
  • Chicken Rub (Note 2):
  • 1 tsp paprika powder
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • Black pepper
Optional garnish:
  • Oil spray
  • Fresh thyme leaves or finely chopped parsley
 
 
Instructions
  1. Preheat oven to 350°F.
  1. Put onion and garlic in a baking dish then place butter in the centee. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
  2. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  3. Remove baking dish from the oven. Add rice then mix.
  4. Place chicken on rice. Then pour chicken broth and water around the chicken.
  5. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil then bake for a further 20 minutes until liquid is absorbed.
  6. Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!
Notes1. Chicken – Bone-in thighs is best because cook time is the same as rice and stays super juicy. Skin must be removed otherwise the rice will be too greasy.  Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.
Boneless skinless thigh fillets or breast – put the rice in the oven covered with foil WITHOUT chicken. Bake for 30 minutes per recipe, then remove the pan, take foil off, top with chicken then return to oven (no foil) for a further 20 – 25 minutes or until the liquid in the pan is absorbed, per recipe. 
2. Chicken Rub can be substituted with any seasonings you want! Lemon Pepper Seasoning, Italian Herb Mix – just use what you have.
3. Rice – Any normal white rice works great here. Long grain white rice will yield the fluffiest rice. The short and medium grain will work fine too 

Do not use  – Minute Rice, Risotto or Paella Rice.