One Pan Baked Chicken and Rice

Emily Rhodes
Emily Rhodes
October 8, 2021
This is the sort of weeknight dish I return to over and over again. It's simple to prepare, tastes like a million bucks, and can be varied with different seasonings. All you need is a salad and you've got dinner sorted. I've used bone-in chicken thighs for this dish for the best flavor. They do, however, need to be skinless, as skin-on thighs will make the finished dish too greasy. It’s easy to remove the skin yourself. If you want to use boneless, skinless thighs instead, take 8 to 10 minutes off of the cooking time. (The rice will still be done.)
Prep Time
Cook Time
One Pan Baked Chicken and Rice
4.25 (4)
2 lb (900g)
bone-in chicken thighs with the skin removed (4 to 6 thighs)
1 tsp
dried oregano
1 tsp
garlic powder
1 tsp
sweet paprika
¾ tsp
fine salt
½ tsp
onion powder
½ tsp
ground black pepper
¼ cup
extra-virgin olive oil, divided
1 small
onion, finely chopped
1 clove
garlic, minced
2 cups (400g)
long grain rice, such as Basmati
3 cups (750ml)
light chicken stock, at room temperature
lemon, sliced into 5mm- (1/4-inch-) thick rounds

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 80%
Temp: 356°F
Heat: Rear

2. Prepare Ingredients

While the oven preheats, gather all your ingredients. The cooking of this dish is fairly quick once you get into it, so it helps to have everything ready to go. Trim any excess fat from the chicken. Mix together the oregano, garlic powder, paprika, salt, onion powder, and pepper in a small dish.
Prepare Ingredients

3. Season Chicken

Sprinkle with seasoning mix evenly over both sides of the chicken. Drizzle with half of the olive oil and set aside.
Season Chicken

4. Soften Onion and Garlic

Combine the onion and garlic with the remaining olive oil in a heavy baking dish or shallow pot, preferably enameled cast iron. Transfer to the oven and cook until softened, about 6 minutes.
Soften Onion and Garlic
Sous Vide Mode: Off
Steam: 80%
Temp: 356°F
Heat: Rear
00:06 Timer

5. Add Rice and Chicken

Remove the baking dish from the oven. Add the rice and stir to coat the grains with the oil. Carefully pour in the stock, giving the pan a gentle swirl afterwards to make sure the rice is in an even layer. Arrange the chicken pieces on top of the rice and lay slices of lemon between and around the chicken.
Add Rice and Chicken

6. Cook

Return the pan to the oven and cook until all the liquid has absorbed into the rice and the chicken is golden and tender, about 35 minutes.
Sous Vide Mode: Off
Steam: 80%
Temp: 356°F
Heat: Rear
00:35 Timer

7. Fluff and Serve

When the cooking time finishes, remove the pan from the oven. Move the chicken and lemon slices to a plate and fluff the rice with a fork. Arrange the chicken and lemon back on top of the rice for serving. Serve immediately.
Fluff and Serve
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