Savory Baked Chicken Legs and Rice – Easy One-Pot Delight

The aroma of Baked Chicken Legs and Rice wafts through the kitchen, instantly evoking memories of cozy family dinners and laughter around the table. Juicy chicken legs crisped to perfection, sitting atop a fluffy bed of seasoned rice, all drizzled with a hint of savory goodness—what’s not to love? hearty goulash recipe.

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Picture this: you come home after a long day, and the thought of cooking something elaborate feels like scaling Mount Everest. But don’t worry! This one-pot wonder is here to save the day, making mealtime not just easy but downright delightful.

Thinking back to when I first made this dish, my family devoured it within minutes, leaving me wondering if they had turned into chickens themselves. The smiles on their faces were priceless, proving that comfort food truly brings people together.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chicken Legs: Opt for bone-in, skin-on legs for maximum flavor and moisture during baking.

• White Rice: Long grain or basmati works best; choose your favorite for a fluffy texture.

• Onion: A medium onion adds sweetness; chop finely for even cooking.

• Garlic: Fresh garlic cloves enhance flavor depth; use minced or crushed garlic for convenience.

• Chicken Broth: Low-sodium broth helps control saltiness while adding rich flavor.

• Olive Oil: A drizzle of extra virgin olive oil keeps everything moist and flavorful.

• Spices (Paprika, Thyme): Use sweet paprika and dried thyme for aromatic warmth in every bite.

• Salt and Pepper: Essential seasonings; add to taste for a well-balanced dish.

The full ingredients list, including measurements, is provided in the recipe card directly below. peach cobbler parfait dessert.

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). Grease a large baking dish with nonstick spray or olive oil to prevent sticking.

Sear the Chicken Legs: Heat olive oil in a skillet over medium-high heat. Sear chicken legs until golden brown on both sides to lock in juices—about 5-7 minutes per side does the trick.

Add Aromatics and Rice: Remove chicken from the skillet and set aside. In the same pan, sauté chopped onions until translucent and fragrant before adding minced garlic.

Combine Everything!: Stir in uncooked rice along with spices—paprika and thyme are key players here—before pouring in chicken broth. Mix it all up!

Arrange Chicken on Top: Place the seared chicken legs right on top of the rice mixture in your baking dish. Sprinkle with salt and pepper for an added punch.

Bake to Perfection!: Cover your baking dish with foil and bake for about 40-45 minutes until the rice is tender and all liquid is absorbed. Remove foil during the last 10 minutes for that crispy chicken skin!

As you pull this masterpiece from the oven, prepare yourself for an aroma that makes your mouth water. Let it cool slightly before serving—you wouldn’t want to burn your taste buds off now!

This Baked Chicken Legs and Rice recipe combines simple ingredients into an extraordinary meal that will have everyone asking for seconds—and maybe even thirds! Embrace those cozy evenings at home by enjoying this delicious dish while reminiscing about old family tales or creating new memories around the table! Cajun shrimp pasta recipe. mini quiche for brunch.

Perfecting the Cooking Process

Start by marinating the chicken legs for at least two hours. Preheat your oven to 400°F, then bake them for about 45-50 minutes while cooking the rice simultaneously to save time.

Add Your Touch

Feel free to swap out spices based on your preferences; garlic powder or smoked paprika can add a delightful twist. For a veggie boost, toss in peas or carrots with the rice.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 15 minutes to keep everything crispy and delicious.

Sometimes when I make baked chicken legs and rice, my family unexpectedly shows up hungry and ready to eat, which makes for a lively dinner filled with laughter and stories. For more inspiration, check out this easy rice pudding recipe recipe.

FAQ

How long should I bake chicken legs?

Bake chicken legs at 400°F for about 45-50 minutes until cooked through.

Can I use brown rice instead of white?

Yes, but adjust cooking time as brown rice takes longer to cook.

What spices work best with baked chicken legs?

Garlic powder, paprika, and Italian herbs enhance the flavor wonderfully.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Baked Chicken Legs and Rice

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• Author: deleciouscorner
• Total Time: 1 hour
• Yield: Serves 4

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Description

Baked Chicken Legs and Rice is a comforting, one-pot meal that’s perfect for busy weeknights. Juicy chicken legs are baked to golden perfection, resting on a bed of fluffy, seasoned rice. With minimal prep and cleanup, this dish combines savory flavors that bring everyone together around the table. You’ll savor every bite while creating cherished family memories.

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Ingredients

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• 4 bone-in, skin-on chicken legs
• 1 cup long-grain white rice
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 tbsp olive oil
• 1 tsp sweet paprika
• 1 tsp dried thyme
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C) and grease a large baking dish.
2. Heat olive oil in a skillet over medium-high heat and sear chicken legs for 5-7 minutes per side until golden brown.
3. Remove chicken from skillet; sauté chopped onions until translucent, then add minced garlic.
4. Stir in uncooked rice and spices before pouring in chicken broth.
5. Place the seared chicken legs on top of the rice mixture; season with salt and pepper.
6. Cover with foil and bake for 40-45 minutes until rice is tender. Remove foil during the last 10 minutes for crispy skin.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 chicken leg with rice (300g)
• Calories: 430
• Sugar: 1g
• Sodium: 600mg
• Fat: 19g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 110mg