Baked Chicken Legs and Rice
Loaded with flavor and perfect for a cozy supper, Baked Chicken Legs and Rice is an easy yet satisfying dish that brings warmth to your table. This recipe is not only simple but also requires minimal prep time, making it suitable for weeknight dinners or special occasions. With its delightful blend of seasonings and juicy chicken legs, this meal will quickly become a family favorite.
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep time, you can spend more time enjoying your evening.
- Flavorful Dish: The combination of spices and herbs creates a mouthwatering taste that everyone will love.
- One-Pan Wonder: Everything cooks together in one dish, making cleanup a breeze.
- Versatile Meal: Perfect for any occasion – from casual family dinners to festive gatherings.
- Nutrient-Rich Ingredients: Packed with protein and wholesome carbs, this dish offers a balanced meal.
Tools and Preparation
To make your cooking experience seamless, having the right tools on hand is essential. Here are the necessary items for preparing Baked Chicken Legs and Rice.
Essential Tools and Equipment
- Baking dish
- Medium saucepan
- Mixing bowl
- Measuring cups and spoons
- Fork
Importance of Each Tool
- Baking dish: The right size ensures even cooking for both the chicken legs and rice.
- Medium saucepan: Ideal for sautéing onions and garlic before combining them with rice.
Ingredients
For the Chicken Legs
- 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
For the Rice Mixture
- 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
For Garnish
- 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 allows the chicken legs to cook evenly while you prepare the rest of the ingredients.
Step 2: Prepare the Chicken Legs
In a small mixing bowl, combine:
Olive oil
Brown sugar
Smoked paprika
Dried thyme
Dried oregano
Garlic powder
1 teaspoon kosher salt
Black pepper
Mix these ingredients into a thin paste. Spoon this mixture over the drumsticks and gently rub it in to coat. Set aside while you prepare the rice.
Step 3: Sauté Onions and Garlic
Melt butter in a medium saucepan over medium-high heat. Add:
Chopped onion
Cook for about 3–4 minutes until softened. Then add:
Minced garlic
Cook for another 30–60 seconds until fragrant. Scrape this mixture into an 8”x10” or 9”x13” baking dish.
Step 4: Combine Rice with Broth
In the same saucepan used for onions, add:
Uncooked white rice
Remaining 1/2 teaspoon salt
Stir well. Next, pour in:
Chicken broth
Water
Bring this mixture to a boil before pouring it directly over the rice in the baking dish.
Step 5: Assemble the Dish
Arrange drumsticks on top of the rice along with half of the lemon wedges. Cover tightly with foil and bake for 30 minutes. After that, remove the foil and bake for another 20 minutes until both the rice is tender, and the chicken is fully cooked.
Step 6: Serve Your Dish
Once done, remove from oven and let rest for about 2–3 minutes. Carefully transfer drumsticks and lemons to a plate. Use a fork to fluff up the rice gently. Garnish with extra lemon wedges and sprigs of parsley or thyme if desired, then serve warm.
How to Serve Baked Chicken Legs and Rice
Serving Baked Chicken Legs and Rice can enhance the dining experience, making it feel special and inviting. Here are some creative ways to present this delicious dish.
With Fresh Salads
- Garden Salad: A mix of greens, tomatoes, cucumbers, and a light vinaigrette adds freshness.
- Coleslaw: Crunchy and tangy coleslaw offers a nice contrast to the savory chicken.
- Caesar Salad: The creamy dressing and parmesan cheese pair well with the flavors of baked chicken.
Pairing with Bread
- Garlic Bread: A warm, buttery garlic bread can soak up any leftover sauce.
- Dinner Rolls: Soft rolls make a perfect addition for sopping up the flavorful rice.
- Focaccia: This Italian bread brings a delightful texture and flavor to every bite.
Adding Vegetables
- Steamed Broccoli: Lightly steamed broccoli adds color and nutrition to your plate.
- Roasted Carrots: Sweet roasted carrots complement the savory chicken perfectly.
- Grilled Zucchini: Grilled veggies offer a smoky flavor that pairs nicely with baked chicken.
How to Perfect Baked Chicken Legs and Rice
To achieve the best results with your Baked Chicken Legs and Rice, consider these helpful tips.
- Use Fresh Herbs: Fresh parsley or thyme enhances flavor and adds a pop of color.
- Marinate Overnight: For deeper flavor, marinate the chicken legs overnight in the seasoning mixture.
- Check Temperature: Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Fluff Rice Gently: Use a fork to fluff the rice without breaking it apart after cooking.
- Adjust Liquid as Needed: Depending on your rice brand, you may need to adjust broth or water amounts.
- Let Rest Before Serving: Allowing the dish to rest for a few minutes helps redistribute moisture.
Best Side Dishes for Baked Chicken Legs and Rice
Complement your Baked Chicken Legs and Rice with these tasty side dishes that provide variety and balance.
- Roasted Asparagus: Tender asparagus spears roasted until slightly crispy make a healthy side.
- Mashed Potatoes: Creamy mashed potatoes add comfort and richness to your meal.
- Corn on the Cob: Sweet corn enhances the flavors of chicken while adding a fun texture.
- Quinoa Salad: A refreshing quinoa salad with veggies is nutritious and filling.
- Sautéed Spinach: Lightly sautéed spinach with garlic offers a nutritious touch without overpowering flavors.
- Baked Beans: Smoky baked beans add sweetness that pairs beautifully with savory chicken.
Common Mistakes to Avoid
When preparing Baked Chicken Legs and Rice, it’s easy to make a few common mistakes. Here are some tips to help you achieve the best results.
-
Overcrowding the Baking Dish: If you place too many chicken legs in the dish, they won’t cook evenly. Ensure there’s enough space for air to circulate around each piece.
-
Neglecting the Marinade: Skipping the marination process can lead to bland chicken. Take time to rub the spice mixture thoroughly into the drumsticks for maximum flavor.
-
Using Cold Ingredients: Starting with cold broth or water can affect cooking time. Always use warm or hot liquid when adding it to the rice for better absorption.
-
Not Letting It Rest: Cutting into the chicken right out of the oven can cause juices to escape. Allow it to rest for a few minutes before serving to ensure every bite is juicy.
-
Ignoring Cooking Time: Every oven is different; not checking your dish towards the end of cooking could result in overcooked or undercooked food. Use a meat thermometer for precise results.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Consume within 3-4 days for optimal freshness.
Freezing Baked Chicken Legs and Rice
- Place cooled portions in freezer-safe containers.
- Freeze for up to 3 months for best quality.
Reheating Baked Chicken Legs and Rice
- Oven: Preheat to 350°F and cover with foil. Heat until warmed through, about 20-25 minutes.
- Microwave: Place individual portions on a microwave-safe plate. Heat in 1-minute intervals until hot.
- Stovetop: Add a splash of water or broth in a pan and reheat on low, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about Baked Chicken Legs and Rice that may help you:
Can I use other cuts of chicken?
Yes, you can use thighs or breasts, but adjust cooking times accordingly since different cuts have varying cooking times.
How can I customize my Baked Chicken Legs and Rice?
Feel free to add vegetables like bell peppers or carrots into the dish before baking for added nutrition and flavor.
What should I serve with Baked Chicken Legs and Rice?
A simple green salad or steamed vegetables pairs well with this dish, enhancing its comfort appeal.
Is this recipe suitable for meal prep?
Absolutely! Baked Chicken Legs and Rice makes excellent leftovers, perfect for weekly meal prep.
Final Thoughts
Baked Chicken Legs and Rice is not just satisfying; it’s also versatile and easy to customize. You can add your favorite vegetables or swap seasonings based on your taste preferences. Try this comforting dish today—it’s sure to become a family favorite!
Baked Chicken Legs and Rice
- Total Time: 1 hour
- Yield: Serves 4
Description
Baked Chicken Legs and Rice is the ultimate comfort meal that brings warmth and flavor to your dinner table. This easy-to-make dish features juicy chicken drumsticks seasoned with a delightful blend of spices, baked to perfection alongside fluffy rice. With just 10 minutes of prep time, you’ll have a hearty meal ready for any occasion, whether it’s a weeknight dinner or a festive gathering. The one-pan preparation ensures minimal cleanup, making it as convenient as it is delicious. Pair it with fresh salads or warm bread for a complete dining experience that will quickly become a family favorite.
Ingredients
- 6–8 chicken drumsticks
- 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
- 1/2 medium yellow onion (chopped)
- 3–4 cloves garlic (minced)
- 1 cup uncooked white rice
- 1 and 1/3 cups low-sodium chicken broth
- 2/3 cup water
- 2 tablespoons butter
- 1 lemon (cut into wedges)
- Fresh parsley or thyme (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix olive oil, brown sugar, smoked paprika, thyme, oregano, garlic powder, salt, and black pepper. Rub this mixture over the chicken legs.
- In a saucepan, melt butter over medium-high heat. Sauté onions until softened; add garlic and cook for another minute.
- Stir in rice and remaining salt. Pour in chicken broth and water; bring to a boil before transferring to a baking dish.
- Arrange drumsticks on top of the rice with lemon wedges; cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until the chicken is cooked through.
- Let 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 chicken leg with rice (approximately 250g)
- Calories: 460
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
