AI-generated serving inspiration; not a photograph of a tested recipe.
Long-grain white rice cooks in hot broth beneath the chicken, taking on the flavor of the pan juices. A tight foil cover is essential during the first stage, then a short uncovered finish gives the chicken skin a chance to brown.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Chicken and rice share one baking pan.
Covered baking keeps moisture around the rice.
Ingredient notes
Use white long-grain rice; brown or instant rice requires different liquid and timing.
Hot broth helps the rice begin cooking promptly.
Equipment you’ll need
9-by-13-inch metal baking pan
Foil
Instant-read thermometer
Helpful cooking tips
Seal the foil firmly around all edges.
If chicken is ready before rice, remove it and re-cover rice with a splash of hot broth.
Make it your own
Variations
Stir 1 cup hot cooked peas into the rice after baking.
Substitutions
Use an equal weight of bone-in drumsticks and check each piece to 165°F / 74°C.
What to serve with it
Serve with steamed broccoli or carrots.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use a glass dish?
Use a dish rated for the oven and follow its instructions. Avoid sudden temperature changes; the recipe specifies a metal pan for adding hot broth.
Let’s get cooking
Baked Chicken and Rice
Bone-in chicken thighs bake over seasoned rice in one covered dish.
Prep time
15 min
Cook time
1 hr 15 min
Total time
1 hr 40 min
Rest / cool
10 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
9-by-13-inch metal baking pan · Foil · Instant-read thermometer
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oven to 375°F / 190°C. Grease a 9-by-13-inch metal baking pan. Spread rice and onion in the pan; pour in hot broth and 1/2 tsp salt.
Pat chicken dry. Rub with oil, paprika, garlic powder, remaining salt, and pepper. Arrange skin-side up on the rice.
Cover the pan tightly with foil and bake 50 minutes.
Remove foil carefully, keeping clear of steam. Bake uncovered 15–25 minutes longer until rice is tender, liquid is absorbed, and the thickest part of every thigh reaches 165°F / 74°C without touching bone.
Rest 10 minutes. Move chicken to plates and fluff the rice gently.
Cook’s notes
Seal the foil firmly around all edges.
If chicken is ready before rice, remove it and re-cover rice with a splash of hot broth.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/baked-chicken-and-rice.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
