Description
Baked Chicken Legs and Rice is a comforting dish that marries crispy chicken with fluffy, flavorful rice. This easy-to-make recipe is perfect for weeknight dinners or festive gatherings, delivering satisfying flavors that will leave everyone wanting more. With just one pan, it cuts down on cleanup while creating an aromatic meal that fills your kitchen with warmth.
Ingredients
Scale
- 4 chicken legs (bone-in)
- 1 cup long-grain rice
- 4 cloves garlic (minced)
- 2 tbsp olive oil
- 2 cups low-sodium chicken broth
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Pat chicken legs dry and season with salt, pepper, paprika, and thyme.
- Heat olive oil in an oven-safe skillet over medium-high heat; sear chicken legs skin-side down for 5-7 minutes until golden brown.
- Add rice around the chicken and pour in chicken broth until it covers the rice.
- Bake for 35-40 minutes until chicken reaches an internal temperature of 165°F (74°C) and rice is tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken leg with rice (approximately 350g)
- Calories: 550
- Sugar: 1g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Feel free to substitute long-grain rice with quinoa or add vegetables like peas for added nutrition. Store leftovers in airtight containers for up to four days; reheat in the oven or microwave.