Baked Chicken Legs and Rice
Loaded with flavor and perfect for a cozy supper, Baked Chicken Legs and Rice is an ideal dish for any occasion. This recipe combines juicy chicken drumsticks with fluffy rice, all baked to perfection in one pan. With only 10 minutes of prep time, you can easily whip up this meal on a busy weeknight or serve it during family gatherings. The standout qualities of this dish include its enticing aroma and the way it brings comfort to your dinner table.
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep work, you can enjoy a delicious meal without spending hours in the kitchen.
- One-Pan Wonder: Everything cooks together, making cleanup a breeze after your meal.
- Flavorful Ingredients: The blend of spices, brown sugar, and lemon adds depth and excitement to every bite.
- Versatile Meal Option: This dish works well for weeknight dinners or special occasions, satisfying both family and guests.
- Comfort Food Classic: The combination of tender chicken and savory rice is a timeless favorite that everyone loves.
Tools and Preparation
Before diving into the cooking process, gather the essential tools you’ll need. Being organized will make your cooking experience smoother.
Essential Tools and Equipment
- 9”x13” baking dish
- Medium saucepan
- Mixing bowl
- Measuring spoons
- Knife and cutting board
Importance of Each Tool
- 9”x13” baking dish: Perfectly sized for holding all ingredients while ensuring even cooking.
- Medium saucepan: Ideal for sautéing onions and garlic before combining them with rice.
- Mixing bowl: Essential for preparing the spice mixture that flavors the chicken legs.
Ingredients
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
Begin by preheating your oven to 350 degrees F. This ensures that your dish starts cooking at the right temperature.
Step 2: Prepare the Chicken Legs
Combine olive oil, brown sugar, smoked paprika, dried thyme, dried oregano, garlic powder, 1 teaspoon kosher salt, and black pepper in a small bowl. Mix these ingredients into a thin paste.
Spoon this mixture over the drumsticks.
Gently rub it in to coat evenly.
Set aside to allow flavors to meld.
Step 3: Sauté Onions and Garlic
Melt butter in a medium saucepan over medium-high heat.
Add chopped onion and cook for 3–4 minutes until softened.
Stir in minced garlic; cook for an additional 30–60 seconds until fragrant.
Scrape this mixture into a baking dish.
Step 4: Prepare the Rice Base
In the same baking dish where you placed the onion-garlic mix:
Add uncooked white rice and remaining 1/2 teaspoon kosher salt.
Stir well to combine all ingredients.
Step 5: Add Liquid to Rice
In the same saucepan used earlier:
Add chicken broth and water; bring to a boil.
Pour this hot liquid directly over the mixed rice in the baking dish.
Stir it gently to ensure even distribution.
Step 6: Arrange Chicken Drumsticks
Place seasoned drumsticks on top of the rice mixture along with half of the lemon wedges.
Cover tightly with foil before placing it in the oven.
Step 7: Bake Everything Together
Bake covered for 30 minutes.
Then remove the foil and bake for an additional 20 minutes until both chicken is cooked through and rice is tender.
Step 8: Rest Before Serving
Once baked:
Remove from oven; let rest for about 2–3 minutes.
Transfer drumsticks and lemons to a plate.
Fluff up rice gently with a fork before serving.
Garnish with extra lemon wedges or fresh parsley if desired. Enjoy your delicious Baked Chicken Legs and Rice!
How to Serve Baked Chicken Legs and Rice
Baked Chicken Legs and Rice is a comforting dish that can be served in various delightful ways. Whether it’s a family dinner or a casual gathering, these serving suggestions will elevate your meal.
Plating Suggestions
- Garnish with Fresh Herbs: Sprinkle fresh parsley or thyme over the dish for added flavor and color.
- Add Lemon Wedges: Place extra lemon wedges on the side for guests to squeeze over their servings, enhancing the citrusy taste.
- Serve with a Salad: Pair with a simple green salad to add freshness and crunch.
Accompaniments
- Hot Sauce: For those who enjoy heat, provide hot sauce on the side to drizzle over the chicken.
- Crusty Bread: Serve with crusty bread to soak up the flavorful rice and broth.
- Coleslaw: A creamy coleslaw can provide a nice contrast to the baked chicken legs.
How to Perfect Baked Chicken Legs and Rice
To ensure your Baked Chicken Legs and Rice turns out perfectly every time, consider these helpful tips.
- Use High-Quality Chicken: Opt for organic or free-range chicken legs for better flavor and juiciness.
- Don’t Skip Marinating: Allowing the chicken to marinate for a while enhances its flavor. Even 30 minutes can make a difference!
- Check Rice Doneness: Make sure the rice is tender before serving; it should absorb all the liquid without being mushy.
- Adjust Seasonings: Feel free to tweak spices according to your taste preferences, especially if you prefer more heat or zest.
- Let It Rest: Allowing the dish to rest after baking helps redistribute juices within the chicken.
- Experiment with Broth: Try using different types of broth (like vegetable or mushroom) for varied flavors.
Best Side Dishes for Baked Chicken Legs and Rice
Complementing your Baked Chicken Legs and Rice with delicious side dishes can create a well-rounded meal. Here are some great options:
- Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make a comforting addition.
- Steamed Vegetables: Lightly steamed broccoli or green beans add color and nutrients without overwhelming flavors.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts bring a nutty flavor that pairs beautifully with chicken.
- Corn on the Cob: Sweet corn on the cob is an easy, seasonal side that adds sweetness to your plate.
- Caesar Salad: Crisp romaine lettuce, croutons, and parmesan cheese drizzled with Caesar dressing offer a crunchy contrast.
- Grilled Asparagus: Tender grilled asparagus spears are quick to prepare and add an elegant touch.
Common Mistakes to Avoid
When making Baked Chicken Legs and Rice, it’s easy to overlook a few key details. Here are some common mistakes and how to avoid them.
- Not seasoning enough – Many people skip proper seasoning, which can lead to bland chicken. Make sure to coat the chicken legs well with the spice mixture for maximum flavor.
- Skipping the resting time – Allowing the dish to rest after baking is crucial. This helps the juices redistribute in the chicken, making it more tender and juicy. Don’t skip this step!
- Using cold broth – If you add cold broth directly to the rice, it can affect cooking times. Always use hot or warm broth to ensure even cooking.
- Overcrowding the baking dish – If you pack too many drumsticks into one dish, they won’t cook evenly. Arrange them with space between for optimal results.
- Not checking doneness – Relying solely on cooking time can be misleading. Always check that the chicken reaches an internal temperature of 165°F for safety.
- Ignoring leftover storage – Improper storage can lead to food safety issues. Ensure you store leftovers promptly in an airtight container.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container for up to 3-4 days.
- Ensure the dish has cooled completely before sealing.
Freezing Baked Chicken Legs and Rice
- Freeze in a freezer-safe container for up to 2-3 months.
- For best results, separate chicken from rice before freezing.
Reheating Baked Chicken Legs and Rice
- Oven – Preheat your oven to 350°F. Cover with foil and heat for about 20 minutes until warmed through.
- Microwave – Place in a microwave-safe dish, cover with a lid or plastic wrap, and heat on medium power in 1-minute intervals until hot.
- Stovetop – Add a splash of water or broth in a pan over medium heat and stir occasionally until heated through.
Frequently Asked Questions
What sides go well with Baked Chicken Legs and Rice?
Baked Chicken Legs and Rice pairs wonderfully with steamed vegetables or a fresh salad for a balanced meal.
Can I use brown rice instead of white?
Yes, but adjust the cooking time as brown rice takes longer to cook than white rice.
How do I make Baked Chicken Legs and Rice spicy?
Add cayenne pepper or crushed red pepper flakes into your seasoning mix for an extra kick.
What’s the best way to reheat Baked Chicken Legs and Rice?
The oven method is preferred as it helps maintain texture, but microwaving is quick if you’re short on time.
Final Thoughts
Baked Chicken Legs and Rice is not only delicious but also incredibly versatile. You can customize it by adding your favorite vegetables or adjusting spices based on your taste preferences. Give this comforting recipe a try; it’s sure to become a family favorite!
Baked Chicken Legs and Rice
- Total Time: 1 hour
- Yield: Serves approximately 4 people 1x
Description
Baked Chicken Legs and Rice is the ultimate comfort dish that blends succulent chicken drumsticks with fluffy rice, all baked harmoniously in one pan. This easy-to-make recipe requires just 10 minutes of prep time, making it perfect for busy weeknights or family gatherings. The combination of spices, brown sugar, and fresh lemon creates a delightful aroma and flavor profile that everyone will love. Enjoy this hearty meal knowing it’s both satisfying and uncomplicated!
Ingredients
- 6–8 chicken drumsticks
- 1 cup uncooked white rice
- 1 and 1/3 cups low-sodium chicken broth
- 2 tablespoons butter
- 1 medium yellow onion (chopped)
- 3–4 cloves garlic (minced)
- 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
- 1 lemon (cut into wedges)
- fresh parsley or thyme (optional garnish)
Instructions
- Preheat your oven to 350°F.
- In a bowl, combine olive oil, brown sugar, smoked paprika, herbs, garlic powder, salt, and pepper to create a paste. Coat the chicken legs thoroughly.
- In a saucepan over medium heat, melt butter and sauté onions until softened; add garlic until fragrant.
- Transfer the onion-garlic mixture into a baking dish; stir in uncooked rice and remaining salt.
- Boil chicken broth and water in the saucepan; pour over the rice mixture.
- Position seasoned drumsticks on top with lemon wedges; cover tightly with foil.
- Bake for 30 minutes covered; then uncover and bake for an additional 20 minutes until chicken is cooked through.
- Rest for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort food
Nutrition
- Serving Size: 1 drumstick with rice (approximately 250g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg
