This oven-baked chicken and rice dish is a perfect one-pan meal that combines juicy, tender chicken with flavorful, fluffy rice. It’s a convenient and delicious option for a weeknight dinner that will leave everyone satisfied.


  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 1 1/2 cups chicken broth
  • 1 cup water
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup peas (frozen or fresh)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)


  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C).
  1. Prepare the Chicken:
  • Pat the chicken thighs dry with paper towels.
  • Season them with salt, pepper, paprika, thyme, and oregano on both sides.
  1. Sear the Chicken:
  • Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  • Add the chicken thighs, skin-side down, and sear until the skin is golden brown and crispy, about 4-5 minutes per side. Remove the chicken and set aside.
  1. Sauté Vegetables:
  • In the same skillet, add the remaining tablespoon of olive oil.
  • Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and cook for another minute until fragrant.
  • Stir in the diced carrots and cook for 2-3 minutes.
  1. Add Rice and Liquid:
  • Add the rice to the skillet and stir to coat it with the oil and vegetables.
  • Pour in the chicken broth and water, stirring to combine.
  • Bring the mixture to a simmer.
  1. Combine and Bake:
  • Nestle the seared chicken thighs on top of the rice mixture, skin-side up.
  • Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
  1. Bake:
  • Bake in the oven for 30 minutes.
  • Remove the cover and bake for an additional 15 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
  1. Add Peas:
  • In the last 5 minutes of baking, sprinkle the peas over the rice and chicken, then return to the oven.
  1. Serve:
  • Remove from the oven and let it sit for 5 minutes before serving.
  • Garnish with fresh chopped parsley.

Enjoy your delicious oven-baked chicken and rice!

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