Oven-Baked Chicken and Garlic Butter Rice

By Sprig Originals ✓ · with credit

Adapted from recipetineats.com

Chicken thighs and rice bake together in one dish, no stovetop required — the rice turns out buttery, garlicky and tender because the onion and garlic get a head start in the oven first. Gentle, savoury flavours that kids happily clean off the plate.

Ingredients

• 5 bone-in chicken thighs, skin removed
• 1 onion, chopped
• 2 cloves large garlic cloves, minced
• 2 tbsp butter (or olive oil)
• 1 1/2 cups uncooked white long grain rice
• 1 1/2 cups chicken broth, hot
• 1 1/4 cups water, hot
• oil spray
• fresh thyme leaves or finely chopped parsley, to garnish

• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• black pepper

Instructions

1. Heat your oven to 180°C/350°F. Scatter the chopped onion and garlic across a large baking dish (roughly 25 x 35 cm / 10 x 15 inches) and drop the butter in the middle. Bake for 15 minutes, peeking at the 12 minute mark and giving it a stir if any edges are browning fast.
2. While that bakes, stir the paprika, dried thyme, garlic powder, onion powder, salt and a good grind of black pepper together in a small bowl. Rub the mix over both sides of the chicken thighs.
3. Pull the dish out of the oven, tip in the rice and stir it through the buttery onion and garlic so every grain is coated.
4. Nestle the chicken on top of the rice, then pour the hot broth and hot water into the dish around the chicken — not over it, so the rub stays put.
5. Cover tightly with foil and bake for 30 minutes. Uncover, spritz the chicken with oil for a better colour, and bake another 20 minutes until the liquid is absorbed and the rice is tender.
6. Let the dish rest for 5 minutes. Lift the chicken off, fluff the rice with a fork, then return the chicken to the top. Scatter with thyme or parsley and serve.

Chef's tips

Nutrition (per serving, estimated)

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