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Oven Baked Chicken Thighs and Rice: Easy Sheet Pan Dinner

oven baked chicken thighs and rice - featured image

A hearty, one-pan meal featuring juicy bone-in chicken thighs and fluffy rice baked together with savory seasonings. This forgiving recipe is perfect for busy weeknights and offers minimal cleanup.

Ingredients

Scale
  • 46 bone-in, skin-on chicken thighs
  • 1 cup long grain rice (Jasmine or Basmati)
  • 2 cups low-sodium chicken broth
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter, melted
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 tsp kosher salt (divided)
  • Optional: Carrots, peas, or broccoli for added vegetables

Instructions

  1. Preheat oven to 375°F (190°C). Pat chicken thighs dry with paper towels.
  2. Rinse rice under cold water until water runs clear and drain well.
  3. In a bowl, toss chicken thighs with melted butter, paprika, garlic powder, onion powder, thyme, pepper, and half the salt.
  4. Spread rinsed rice evenly in the bottom of a 9×13 inch baking dish. Sprinkle diced onion and minced garlic over the rice.
  5. Pour chicken broth over the rice and stir gently. Season with remaining salt and pepper.
  6. Arrange seasoned chicken thighs skin-side up on top of the rice mixture.
  7. Cover dish tightly with aluminum foil and bake for 30 minutes.
  8. Remove foil and bake uncovered for 20-25 minutes until chicken skin is golden and crispy.
  9. Let rest for 5-10 minutes before serving.

Notes

Rinsing the rice is crucial to remove starch and ensure fluffy grains. Do not skip the resting time to keep the chicken juicy. If using large chicken thighs, consider cutting them in half for even cooking. The dish is naturally gluten-free if using gluten-free broth.

Nutrition

Keywords: chicken thighs, rice, sheet pan dinner, oven baked, easy dinner, weeknight meal, comfort food, gluten-free