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Baked Chicken Legs and Rice

Baked Chicken Legs and Rice
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Baked Chicken Legs and Rice is a comforting and flavorful one-pan meal that’s perfect for busy weeknights or family gatherings. With just 10 minutes of prep time, this dish combines tender chicken drumsticks marinated in a blend of spices, served over a bed of seasoned rice. The oven does all the work while you relax, making it an easy choice for your dinner table. Serve it with fresh herbs and lemon wedges for added zest, and enjoy a delightful meal that everyone will love.

Ingredients

Scale
  • 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 low-sodium chicken broth
  • 2/3 cup water
  • 1 lemon (cut into wedges)
  • Fresh parsley or thyme (optional garnish)

Instructions

  1. Preheat the oven to 350°F.
  2. In a small bowl, mix olive oil, brown sugar, smoked paprika, thyme, oregano, garlic powder, salt, and pepper into a paste. Rub this onto the chicken drumsticks.
  3. In a medium saucepan, melt butter over medium heat. Sauté chopped onions for 3–4 minutes, then add minced garlic until fragrant.
  4. Transfer the onion-garlic mix to a baking dish. Stir in uncooked rice and remaining salt.
  5. Boil chicken broth and water in the saucepan; pour over the rice mixture in the baking dish.
  6. Place marinated chicken on top of the rice with half of the lemon wedges. Cover tightly with foil.
  7. Bake for 30 minutes covered, then uncover and bake an additional 20 minutes until chicken is cooked through.

Nutrition

Find it online: https://allfoodierecipes.com/baked-chicken-legs-and-rice/