Baked Chicken Legs and Rice
Loaded with flavor and perfect for a cozy supper, Baked Chicken Legs and Rice is a delightful dish that brings comfort to any table. With just 10 minutes of prep time, this recipe allows you to enjoy the delicious aroma wafting from the oven while you relax or attend to other tasks. It’s versatile enough for family dinners or special occasions, making it a must-try for any home cook.
Why You’ll Love This Recipe
- Easy to Prepare – With just 10 minutes of active prep time, this dish is simple enough for even novice cooks.
- Flavorful and Juicy – The combination of spices and cooking method ensures perfectly seasoned and succulent chicken legs.
- One-Pan Wonder – Everything cooks together in one dish, saving you time on cleanup.
- Versatile Meal – This recipe pairs well with various sides, making it suitable for any occasion.
- Comfort Food Classic – Perfectly baked chicken legs served over rice create a satisfying meal that everyone will love.
Tools and Preparation
Before you start cooking your Baked Chicken Legs and Rice, gather the necessary tools. Having everything ready will streamline your cooking process.
Essential Tools and Equipment
- Baking dish (8”x10” or 9”x13”)
- Medium saucepan
- Mixing bowl
- Measuring cups and spoons
- Fork
Importance of Each Tool
- Baking Dish – A good-quality baking dish ensures even cooking and prevents sticking.
- Medium Saucepan – Ideal for sautéing ingredients and preparing liquids for your rice.
- Mixing Bowl – Helps combine all your seasonings effortlessly before applying them to the chicken.
Ingredients
For this flavorful dish, you’ll need the following ingredients:
- 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
- 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
- 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 your chicken cooks evenly.
Step 2: Prepare the Chicken Legs
Combine olive oil, brown sugar, smoked paprika, dried thyme, dried oregano, garlic powder, 1 teaspoon of kosher salt, and black pepper in a small bowl. Mix until you have a thin paste. Spoon this mixture over the chicken drumsticks, gently rubbing it in to coat evenly. Set aside.
Step 3: Sauté the Aromatics
Melt butter in a medium saucepan over medium-high heat. Add chopped onion and cook for about 3–4 minutes until softened. Then add minced garlic and cook for an additional 30–60 seconds until fragrant. Transfer this mixture to your baking dish.
Step 4: Combine with Rice
In the baking dish with the onion-garlic mixture, add uncooked white rice along with the remaining half teaspoon of kosher salt. Stir well to ensure even distribution.
Step 5: Add Liquid
In the same saucepan used for sautéing onions, add chicken broth and water. Bring these ingredients to a boil before pouring them directly over the rice in the baking dish. Stir gently to combine.
Step 6: Bake It All Together
Arrange marinated chicken drumsticks on top of the rice along with half of the lemon wedges. Cover tightly with foil. Bake for about 30 minutes. After that time has passed, remove the foil and continue baking for another 20 minutes until both chicken is fully cooked through and rice is tender.
Step 7: Final Touches
Once done baking, let it rest for about 2–3 minutes outside of the oven. Remove drumsticks and lemon wedges to a plate while fluffing up the rice gently with a fork. Garnish if desired with extra lemon wedges or fresh herbs like parsley or thyme before serving.
Enjoy your flavorful Baked Chicken Legs and Rice!
How to Serve Baked Chicken Legs and Rice
Baked chicken legs and rice make a comforting meal that can be enjoyed in various ways. Whether you are serving it for a family dinner or a special occasion, these suggestions will enhance your dining experience.
Family Style
- Serve the dish directly from the baking dish. This creates a casual atmosphere where everyone can help themselves.
With Fresh Salad
- A light salad with mixed greens and vinaigrette pairs well. The freshness balances the richness of the chicken and rice.
Lemon Wedges on the Side
- Offering extra lemon wedges allows guests to add brightness to their plates. The citrus enhances the flavors of the baked chicken.
Garnished with Herbs
- Sprinkle fresh parsley or thyme over the dish before serving. This adds color and an aromatic touch that elevates presentation.
Accompanied by Bread
- Serve with crusty bread or rolls. This is perfect for soaking up any flavorful juices left on the plate.
As Leftovers
- Pack leftovers in airtight containers for easy lunches. The flavors develop further after a day in the fridge, making it even tastier.
How to Perfect Baked Chicken Legs and Rice
To ensure your baked chicken legs and rice turn out perfectly every time, follow these helpful tips.
- Use a meat thermometer: Check the internal temperature of the chicken legs to ensure they reach 165 degrees F for safe consumption.
- Let it rest: Allowing the dish to rest before serving helps retain moisture in both the chicken and rice.
- Adjust seasoning: Taste your rice before serving; feel free to add more salt or pepper if desired.
- Use quality broth: A good quality chicken broth enhances overall flavor. Low-sodium options allow you to control salt levels.
- Don’t skip the foil: Covering your baking dish with foil traps steam, ensuring moist chicken and perfectly cooked rice.
- Experiment with spices: Feel free to adjust spices based on personal preference for a unique flavor profile each time you make it.
Best Side Dishes for Baked Chicken Legs and Rice
Baked chicken legs and rice can be complemented by various side dishes that round out your meal perfectly. Here are some great options:
- Steamed Vegetables: Broccoli or green beans lightly steamed add color and nutrients to your plate.
- Coleslaw: A crunchy coleslaw brings a refreshing contrast to the warm, savory chicken.
- Garlic Bread: Toasted garlic bread provides a delicious way to soak up any extra juices from your meal.
- Roasted Potatoes: Crispy roasted potatoes offer a satisfying texture alongside tender chicken legs.
- Corn on the Cob: Sweet corn adds a delightful sweetness that complements savory flavors beautifully.
- Cucumber Salad: A simple cucumber salad with vinegar dressing adds crunch without overwhelming flavors.
- Quinoa Salad: A light quinoa salad with cherry tomatoes and herbs is nutritious and pairs nicely with this dish.
- Grilled Asparagus: Lightly grilled asparagus spears introduce a smoky flavor that enhances your meal’s overall appeal.
Common Mistakes to Avoid
When making Baked Chicken Legs and Rice, it’s easy to run into a few common pitfalls. Here are some mistakes to watch out for:
- Overcooking the chicken: This can lead to dry meat. Use a meat thermometer to check for an internal temperature of 165°F.
- Not seasoning enough: Skipping on seasoning can make the dish bland. Make sure to coat the chicken legs thoroughly with the spice mixture.
- Using the wrong rice type: Using instant rice instead of uncooked white rice will change the texture. Stick to uncooked white rice for best results.
- Neglecting to cover while baking: Leaving the dish uncovered can result in dry rice. Cover it tightly with foil during the first half of cooking.
- Skipping the resting time: Cutting into the chicken too soon can cause juices to run out. Allow it to rest for 2-3 minutes before serving.
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
- Allow the dish to cool completely before freezing.
- Store in freezer-safe containers or bags for up to 3 months.
Reheating Baked Chicken Legs and Rice
- Oven: Preheat to 350°F, cover with foil, and bake until heated through (about 20-25 minutes).
- Microwave: Place in a microwave-safe dish, cover, and heat on medium power until warm (about 5-7 minutes).
- Stovetop: Heat on medium-low in a skillet with a splash of water or broth, stirring gently until warmed.
Frequently Asked Questions
Here are some common questions about Baked Chicken Legs and Rice that might help you out.
Can I use other cuts of chicken?
Yes, you can use thighs or breasts instead of legs. Adjust cooking time as needed based on thickness.
What sides pair well with Baked Chicken Legs and Rice?
Roasted vegetables or a light salad complement this dish beautifully.
Can I make this recipe ahead of time?
Absolutely! You can prepare everything up until baking and store it in the fridge overnight.
How do I ensure my rice is perfectly cooked?
Make sure you follow the liquid ratios closely and let it rest before fluffing for fluffy rice.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep! Divide into portions for easy lunches or dinners throughout the week.
Final Thoughts
Baked Chicken Legs and Rice is not only an easy weeknight dinner but also incredibly satisfying. Its comforting flavors make it a family favorite, while customization options—like adding different herbs or vegetables—keep it fresh and exciting. Give this recipe a try; your taste buds will thank you!
Baked Chicken Legs and Rice
- Total Time: 1 hour
- Yield: Serves 6
Description
Baked Chicken Legs and Rice is the ultimate comfort food that marries juicy, seasoned chicken with fluffy rice in a single dish. This delightful recipe is perfect for busy weeknights, requiring only 10 minutes of prep time. As the chicken bakes, its savory aroma fills your kitchen, inviting everyone to gather around the table. Ideal for family dinners or special occasions, this one-pan meal is both satisfying and versatile, allowing you to customize with your favorite sides.
Ingredients
- 6–8 chicken drumsticks
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 cup uncooked white rice
- 1 and 1/3 cups low-sodium chicken broth
- 2 tablespoons butter
- 1/2 medium yellow onion, chopped
- 3–4 cloves garlic, minced
Instructions
- Preheat oven to 350°F.
- In a small bowl, mix olive oil, brown sugar, smoked paprika, thyme, oregano, garlic powder, salt, and pepper. Rub over chicken drumsticks.
- In a saucepan, melt butter; sauté onion for 3–4 minutes until softened. Add garlic; cook for another minute.
- Transfer onion-garlic mixture to a baking dish. Stir in uncooked rice and salt.
- Boil chicken broth and water; pour over rice mixture.
- Place marinated chicken on top of the rice with lemon wedges. Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 20 minutes until chicken is cooked through and rice is tender.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick (drumstick with rice)
- Calories: 325
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
