Baked Chicken Legs and Rice
Loaded with flavor and perfect for a cozy supper, Baked Chicken Legs and Rice is a delightful dish that caters to various occasions—from weeknight dinners to family gatherings. This recipe features simple ingredients, only requires 10 minutes of prep time, and allows you to enjoy your day while it cooks in the oven. The delicious combination of tender chicken legs and fluffy rice makes it a standout meal that everyone will love.
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep time, you can have this dish ready for the oven in no time.
- Flavorful Ingredients: The blend of spices and seasonings ensures every bite is bursting with flavor.
- One-Pan Wonder: Everything cooks together in one baking dish, making cleanup a breeze.
- Versatile Meal: Perfect for dinner parties or casual meals, this dish fits any occasion.
- Comfort Food Appeal: The warm, hearty combination of chicken and rice is sure to satisfy your cravings.
Tools and Preparation
To create this mouthwatering Baked Chicken Legs and Rice, you’ll need some essential kitchen tools. Having the right equipment makes the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Baking dish
- Medium saucepan
- Mixing bowl
- Measuring spoons
- Cutting board
- Knife
Importance of Each Tool
- Baking dish: This is crucial for even cooking of the chicken legs and rice. A sturdy dish helps retain heat effectively.
- Medium saucepan: Used for sautéing onions and garlic before adding them to the rice, ensuring maximum flavor infusion.
Ingredients
Ingredients for Baked Chicken Legs and Rice:
– 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
Preheat your oven to 350 degrees F. This ensures that your chicken legs cook evenly throughout.
Step 2: Prepare the Chicken Drumsticks
Combine the following ingredients in a small bowl:
Olive oil
Brown sugar
Smoked paprika
Dried thyme
Dried oregano
Garlic powder
1 teaspoon kosher salt
Fresh-ground black pepper
Mix these into a thin paste. Spoon this mixture over the drumsticks, gently rubbing it in to coat each piece evenly. Set aside.
Step 3: Sauté Onions and Garlic
Melt butter in a medium saucepan over medium-high heat. Add chopped onion:
1. Cook for 3–4 minutes until softened.
2. Add minced garlic; cook for an additional 30–60 seconds until fragrant.
Transfer this mixture into an 8”x10” or 9”x13” baking dish. Stir in uncooked white rice along with the remaining 1/2 teaspoon salt.
Step 4: Add Liquid to Rice Mixture
In the same saucepan used for the onion:
1. Pour in chicken broth and water.
2. Bring these liquids to a boil, then pour directly over the rice mixture in your baking dish. Stir well to combine.
Step 5: Combine Chicken with Rice Mixture
Arrange seasoned drumsticks on top of the rice mixture along with half of the lemon wedges. Cover your baking dish tightly with foil.
Bake in preheated oven for 30 minutes, then remove foil and bake for another 20 minutes until rice is tender, and chicken is fully cooked.
Step 6: Serve Your Dish
Once finished baking:
1. Remove from oven; let rest for 2–3 minutes.
2. Transfer drumsticks and lemons to a plate.
3. Use a fork to fluff up the rice gently.
4. Garnish with extra lemon wedges and parsley or thyme if desired before serving.
Enjoy your delicious Baked Chicken Legs and Rice!
How to Serve Baked Chicken Legs and Rice
Baked Chicken Legs and Rice is a delicious dish that pairs well with various sides and garnishes. Here are some serving suggestions to elevate your meal.
Garnish Options
- Fresh Herbs: Sprinkle chopped parsley or thyme on top for a burst of flavor.
- Lemon Wedges: Serve extra lemon wedges on the side for those who enjoy a tangy kick.
- Hot Sauce: For a spicy twist, offer hot sauce for drizzling over the chicken.
Accompaniments
- Green Salad: A fresh green salad adds crunch and balances the richness of the chicken.
- Steamed Vegetables: Broccoli or green beans provide a healthy touch to your plate.
- Crusty Bread: Serve with crusty bread to soak up any flavorful juices left on your plate.
Beverage Pairings
- Iced Tea: A refreshing iced tea complements the dish without overpowering its flavors.
- Red Wine: A light red wine, such as Pinot Noir, enhances the savory notes of the chicken.
How to Perfect Baked Chicken Legs and Rice
To achieve mouthwatering Baked Chicken Legs and Rice, keep these tips in mind.
- Use Fresh Ingredients: Always opt for fresh herbs and spices to enhance flavor.
- Marinate Ahead of Time: Allowing the chicken legs to marinate for a few hours can deepen the flavors.
- Monitor Cooking Time: Ensure you check that the chicken reaches an internal temperature of 165°F for safety.
- Cover Tightly with Foil: This helps steam the rice perfectly while keeping it moist during baking.
Best Side Dishes for Baked Chicken Legs and Rice
Baked Chicken Legs and Rice can be complemented by a variety of side dishes. Here are some great options to consider:
- Garlic Mashed Potatoes: Creamy mashed potatoes flavored with garlic make a comforting pairing.
- Roasted Brussels Sprouts: These provide a crispy texture and earthy flavor that contrasts nicely with the chicken.
- Coleslaw: Crunchy coleslaw offers a refreshing contrast to the warm, hearty rice dish.
- Corn on the Cob: Sweet corn adds a delightful pop of sweetness alongside savory chicken.
- Quinoa Salad: A light quinoa salad brings extra protein and fiber, making your meal more nutritious.
- Grilled Asparagus: Lightly grilled asparagus adds elegance and vibrant color to your dinner plate.
Common Mistakes to Avoid
When making Baked Chicken Legs and Rice, it’s easy to overlook some key steps that can affect the final outcome. Here are common mistakes to avoid to ensure a delicious meal.
- Skipping the Marinade: Not marinating the chicken legs means missing out on flavor. Allow the drumsticks to sit with the seasoning for at least 30 minutes before cooking for better taste.
- Using Regular Rice Instead of Uncooked Rice: Pre-cooked rice will not absorb the flavors from the broth. Always use uncooked rice as specified in the recipe for optimal results.
- Not Covering the Dish: Failing to cover your baking dish can lead to dry chicken and undercooked rice. Use foil to keep moisture in while baking.
- Overcrowding the Drumsticks: Placing too many drumsticks in one layer can prevent even cooking. Ensure there is space between each piece for proper heat circulation.
- Ignoring Rest Time: Cutting into the chicken right after it comes out of the oven can result in dry meat. Let it rest for a few minutes to retain juices.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Baked Chicken Legs and Rice
- Allow the dish to cool completely before freezing.
- Use freezer-safe containers or heavy-duty freezer bags for storage.
- Can be frozen for up to 3 months.
Reheating Baked Chicken Legs and Rice
- Oven: Preheat to 350°F (175°C). Cover with foil and heat for about 20-25 minutes until warmed through.
- Microwave: Place in a microwave-safe dish and cover. Heat on medium power for about 2-3 minutes, stirring halfway through.
- Stovetop: Add a splash of water or broth in a skillet over medium heat. Cover and cook, stirring occasionally, until heated through.
Frequently Asked Questions
Here are some frequently asked questions about Baked Chicken Legs and Rice that may help you get started.
Can I use different cuts of chicken?
Yes, you can substitute chicken thighs or breasts if preferred, but adjust cooking time as needed based on thickness.
What side dishes go well with Baked Chicken Legs and Rice?
Consider serving with steamed vegetables or a fresh salad for a balanced meal.
How can I customize Baked Chicken Legs and Rice?
Feel free to add vegetables like bell peppers or carrots directly into the baking dish for added nutrition and flavor.
Is this recipe suitable for meal prep?
Absolutely! Baked Chicken Legs and Rice is perfect for meal prepping; just store individual portions in containers.
Final Thoughts
Baked Chicken Legs and Rice is a comforting dish that brings warmth and satisfaction to any dinner table. This recipe is versatile—feel free to customize it with your favorite herbs or vegetables. Give it a try; you won’t be disappointed!
Baked Chicken Legs and Rice
- Total Time: 1 hour
- Yield: Serves 4
Description
Baked Chicken Legs and Rice is the perfect dish for cozy dinners, effortlessly combining tender chicken drumsticks with fluffy rice in one delightful meal. This recipe is designed for maximum flavor with minimal effort, featuring a blend of spices that infuse the chicken and rice as they bake together. With just 10 minutes of prep time, you can pop this dish in the oven and enjoy your evening while it cooks. Whether it’s a weeknight family dinner or a special gathering, this hearty meal is sure to satisfy everyone at the table.
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
- 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)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine olive oil, brown sugar, smoked paprika, thyme, oregano, garlic powder, salt, and pepper. Mix until it forms a paste and coat the drumsticks.
- Sauté chopped onions in butter until softened; add minced garlic briefly.
- Transfer onion mixture into a baking dish and stir in uncooked rice along with remaining salt.
- Pour chicken broth and water over the rice mixture; stir well.
- Place seasoned drumsticks on top with half of the lemon wedges, cover with foil, and bake for 30 minutes. Remove foil and bake for another 20 minutes until cooked through.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick (approximately 150g)
- Calories: 330
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 95mg
