Baked Chicken Legs and Rice
Baked Chicken Legs and Rice is a delightful one-pan dish that combines succulent chicken with aromatic rice, creating a comforting meal perfect for any occasion. The seasoned chicken legs bake to golden perfection while the rice absorbs all the savory flavors, making this dish a family favorite. Easy to prepare and full of flavor, it’s ideal for busy weeknights or gatherings with friends. Bring warmth and joy to your table with this mouthwatering recipe that promises satisfaction in every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 skin-on chicken legs
- 1 cup long-grain rice
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion until translucent.
- Add minced garlic, paprika, thyme, salt, and pepper; stir until fragrant.
- Mix in rice and pour in chicken broth; bring to a gentle simmer.
- Pat chicken legs dry, drizzle with olive oil, and season with salt and pepper.
- Arrange seasoned chicken on top of the rice mixture in a baking dish. Cover tightly with foil.
- Bake for about 45 minutes or until the chicken is cooked through.
Nutrition
- Serving Size: 1 chicken leg (150g) with rice (200g)
- Calories: 480
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Swap white rice for brown rice or quinoa for added nutrition. Experiment with herbs like rosemary or spices like cumin for unique flavors. For extra tenderness, marinate the chicken overnight before cooking.