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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C) and grease a large baking dish.
- Heat olive oil in a skillet over medium-high heat and sear chicken legs for 5-7 minutes per side until golden brown.
- Remove chicken from skillet; sauté chopped onions until translucent, then add minced garlic.
- Stir in uncooked rice and spices before pouring in chicken broth.
- Place the seared chicken legs on top of the rice mixture; season with salt and pepper.
- 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