Baked Chicken Legs and Rice
Loaded with flavor and perfect for a cozy supper, Baked Chicken Legs and Rice is a delightful meal that combines savory chicken drumsticks with fluffy rice. This dish is not only easy to prepare but also versatile, making it suitable for family dinners, special occasions, or even meal prep for the week ahead. With just 10 minutes of prep time, you can set it in the oven and enjoy your day while it cooks to perfection.
Why You’ll Love This Recipe
- Easy Preparation: With just 10 minutes of prep time, this recipe is perfect for busy weeknights.
- Flavorful Dish: The combination of spices and ingredients creates a mouthwatering flavor that will impress everyone at your table.
- One-Pan Meal: Everything cooks together in one dish, making cleanup quick and easy.
- Versatile Serving Options: Serve it as a main dish or pair it with your favorite sides for a complete meal.
- Perfect for Leftovers: Enjoy the deliciousness again on the following days; it’s just as tasty reheated!
Tools and Preparation
Before you get started, gather the necessary tools to ensure a smooth cooking experience. Having everything ready will help streamline your process.
Essential Tools and Equipment
- Roasting pan or baking dish
- Medium saucepan
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
Importance of Each Tool
- Roasting pan or baking dish: Ensures even cooking of the chicken legs and rice while providing enough space for all ingredients.
- Medium saucepan: Used for sautéing onions and garlic, enhancing the flavors before adding them to the rice.
- Mixing bowl: Essential for combining spices and oil to create the flavorful coating for the chicken.
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 Chicken Legs
- 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
- 6-8 chicken drumsticks
For the Rice Base
- 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
To Garnish
- 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 ensures that your dish cooks evenly from start to finish.
Step 2: Prepare the Chicken Marinade
In a small mixing bowl:
1. Combine olive oil, brown sugar, smoked paprika, dried thyme, dried oregano, garlic powder, 1 teaspoon of kosher salt, and black pepper.
2. Mix these ingredients into a thin paste.
3. Spoon this mixture over the drumsticks and gently rub it in to coat all sides evenly. Set aside.
Step 3: Sauté Onions and Garlic
In a medium saucepan:
1. Melt butter over medium-high heat.
2. Add chopped onion; cook for 3-4 minutes until softened.
3. Stir in minced garlic; cook for an additional 30-60 seconds until fragrant.
4. Transfer this mixture into an 8”x10” or 9”x13” baking dish.
Step 4: Prepare the Rice
- In the baking dish with onions and garlic, add uncooked white rice along with remaining 1/2 teaspoon salt; stir well to combine.
- In the same saucepan used earlier, add low-sodium chicken broth and water; bring to a boil.
- Pour this hot liquid directly over the rice mixture in the baking dish; stir to incorporate.
Step 5: Arrange Chicken and Bake
- Place marinated drumsticks on top of the rice along with half of the lemon wedges.
- Cover tightly with foil.
- Bake for 30 minutes; then remove foil and bake another 20 minutes until chicken is fully cooked and rice is tender.
Step 6: Finish & Serve
After removing from oven:
1. Let rest for about 2-3 minutes.
2. Carefully transfer drumsticks and lemons onto a plate.
3. Using a fork, fluff up the rice gently before serving.
4. Optionally garnish with extra lemon wedges and sprigs of parsley or thyme.
Enjoy your delicious Baked Chicken Legs and Rice, perfect for any occasion!
How to Serve Baked Chicken Legs and Rice
Baked Chicken Legs and Rice is a versatile dish that can be enjoyed in various ways. Whether you want to keep it simple or add a gourmet touch, these serving suggestions will elevate your meal.
Family Style
- Serve the chicken legs directly in the baking dish with the rice underneath for a rustic presentation that invites everyone to dig in.
With Fresh Greens
- Pair your dish with a side salad made of mixed greens, cherry tomatoes, and a light vinaigrette to balance the richness of the baked chicken.
Lemon Wedge Garnish
- Offer additional lemon wedges on the side. This allows guests to squeeze fresh lemon juice over their chicken for added brightness.
With Crusty Bread
- Serve alongside warm, crusty bread. This is perfect for soaking up any leftover juices and adds a comforting element to your meal.
Garnished with Herbs
- Sprinkle fresh parsley or thyme over the top before serving. The herbs not only add flavor but also enhance the visual appeal of your dish.
Spiced Yogurt Dip
- Provide a yogurt dip spiced with garlic and herbs. This creamy accompaniment complements the smoky flavors of the chicken legs nicely.
How to Perfect Baked Chicken Legs and Rice
To achieve the best results when making Baked Chicken Legs and Rice, consider these helpful tips.
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Use high-quality chicken – Opt for organic or free-range chicken legs. They tend to be more flavorful and juicy compared to conventional options.
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Marinate for longer – If time allows, let the chicken marinate in the seasoning mixture for a few hours or overnight. This enhances flavor penetration.
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Check rice doneness – Ensure that the rice is tender but not mushy. If necessary, add a little more liquid during baking if it seems dry.
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Let it rest – Allowing the dish to rest after baking helps redistribute juices in both the chicken and rice, making it more succulent.
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Experiment with spices – Don’t hesitate to adjust spices according to your taste preferences. Adding cayenne pepper can give it an extra kick!
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Cover tightly with foil – Keeping everything covered while baking helps retain moisture, ensuring both the chicken and rice cook evenly without drying out.
Best Side Dishes for Baked Chicken Legs and Rice
Complement your Baked Chicken Legs and Rice with some delightful side dishes that enhance your meal experience.
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Garlic Mashed Potatoes – Creamy mashed potatoes with roasted garlic make for a rich pairing that absorbs flavors beautifully.
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Steamed Broccoli – Lightly steamed broccoli provides crispness and color, creating a nutritious balance against hearty chicken legs.
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Coleslaw – A tangy coleslaw adds crunch and freshness, making it an excellent contrast to the savory baked dish.
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Roasted Vegetables – Mix seasonal veggies like carrots, bell peppers, and zucchini tossed in olive oil for a colorful side that’s easy to prepare.
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Corn on the Cob – Sweet corn brings a fun twist and bright flavor; grill or boil them for even better taste.
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Quinoa Salad – A light quinoa salad mixed with cucumber, tomatoes, and feta cheese offers protein while keeping things fresh.
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Cucumber Tomato Salad – A simple salad of cucumbers and tomatoes dressed in olive oil enhances freshness on your plate.
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Baked Beans – Rich baked beans provide a sweet-savory element that pairs perfectly with chicken legs’ smokiness.
Common Mistakes to Avoid
When making Baked Chicken Legs and Rice, it’s easy to overlook small details that can make a big difference. Here are some common mistakes to avoid for a perfect dish.
- Skipping the marinating step: Failing to properly coat and let the drumsticks marinate can lead to bland chicken. Take time to rub in the seasoning mix thoroughly before cooking.
- Not preheating the oven: Baking in an unheated oven can result in uneven cooking. Always preheat your oven to 350 degrees F before placing your dish inside.
- Using too much liquid: Adding extra broth or water may make the rice mushy. Stick to the recommended amounts for perfect rice texture.
- Overcrowding the baking dish: Placing too many chicken legs in one dish can lead to steaming instead of baking. Arrange them with space in between for even cooking.
- Ignoring resting time: Cutting into the chicken immediately after baking can dry it out. Allow the dish to rest for a few minutes before serving for juicier results.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Baked Chicken Legs and Rice can last up to 3-4 days in the fridge.
Freezing Baked Chicken Legs and Rice
- Freeze portions in freezer-safe containers or bags.
- The dish can be frozen for up to 2-3 months for best quality.
Reheating Baked Chicken Legs and Rice
- Oven: Preheat to 350 degrees F and cover with foil. Heat for about 20-25 minutes until warm.
- Microwave: Place in a microwave-safe container, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through.
- Stovetop: Add a splash of water or broth to a pan, heat on medium until warmed through, stirring occasionally.
Frequently Asked Questions
Here are some common questions about preparing Baked Chicken Legs and Rice.
What sides pair well with Baked Chicken Legs and Rice?
Baked Chicken Legs and Rice pairs beautifully with steamed vegetables or a fresh salad. The flavors complement each other nicely.
Can I use brown rice instead of white?
Yes, but you’ll need to adjust cooking times and liquid amounts since brown rice takes longer to cook than white rice.
How do I know when the chicken is fully cooked?
Chicken legs are fully cooked when they reach an internal temperature of 165 degrees F. You can also check that juices run clear when pierced.
What if my rice is undercooked?
If your rice is undercooked after following the recipe, add a bit more broth or water, cover tightly, and return it to the oven for an additional 10-15 minutes.
Final Thoughts
Baked Chicken Legs and Rice is not only delicious but also incredibly versatile. You can customize it with different herbs or spices based on your taste preferences. Whether it’s a weeknight dinner or a cozy gathering, this recipe is sure to impress everyone at your table! Give it a try today!
Baked Chicken Legs and Rice
- Total Time: 1 hour
- Yield: Serves 4
Description
Baked Chicken Legs and Rice is a comforting, one-pan meal that brings together juicy chicken drumsticks and fluffy rice, all infused with aromatic herbs and spices. Perfect for busy weeknights or family gatherings, this dish requires just 10 minutes of hands-on preparation before it bakes to perfection in the oven. The delightful blend of flavors will impress your family and friends, while the ease of cleanup makes it a go-to recipe for any occasion. Enjoy this hearty meal that not only satisfies but also leaves plenty of room for creativity with sides and garnishes.
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 (175°C).
- In a mixing bowl, combine olive oil, brown sugar, smoked paprika, thyme, oregano, garlic powder, salt, and black pepper. Coat the chicken drumsticks with this mixture.
- In a medium saucepan, melt butter over medium heat. Sauté chopped onion until softened; add minced garlic and sauté briefly.
- Transfer the onion-garlic mix to a baking dish. Stir in uncooked rice and remaining salt.
- Boil chicken broth and water together, then pour over the rice mixture in the baking dish.
- Place marinated chicken on top of the rice; cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until chicken is cooked through.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
