Baked Chicken Legs and Rice

Baked chicken legs and rice is a comforting, one-pan meal that’s easy to prepare and packed with flavor. Juicy, seasoned chicken legs are baked on top of fluffy, well-seasoned rice, creating a dish that’s both hearty and satisfying. Perfect for a family dinner or meal prep, this recipe is simple yet delicious.

Why You’ll Love This Recipe

• One-pan meal – Minimal cleanup and effort.
• Full of flavor – The rice absorbs all the savory chicken juices.
• Budget-friendly – Uses affordable ingredients.
• Customizable – Add your favorite veggies or spices.
• Great for meal prep – Reheats well for leftovers.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken legs (drumsticks)
• Long-grain white rice
• Chicken broth
• Onion
• Garlic
• Butter or oil
• Paprika
• Italian seasoning
• Salt and pepper
• Garlic powder
• Onion powder
• Carrots (optional)
• Peas (optional)

Directions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken legs with paprika, Italian seasoning, salt, pepper, garlic powder, and onion powder.
3. Sauté the aromatics – In an oven-safe pan or baking dish, heat butter or oil and sauté the onion and garlic until fragrant.
4. Prepare the rice – Add the rice to the pan and stir to coat it with the flavors.
5. Add broth and vegetables – Pour in the chicken broth and mix in carrots or peas if using.
6. Arrange the chicken – Place the seasoned chicken legs on top of the rice.
7. Bake – Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes until the chicken is golden and fully cooked (internal temperature should reach 165°F/74°C).
8. Let it rest – Allow the dish to sit for a few minutes before serving.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour

Variations

• Spicy version – Add cayenne pepper or red pepper flakes.
• Different rice – Try brown rice (adjust cooking time) or basmati for extra aroma.
• Extra veggies – Add bell peppers, mushrooms, or green beans.
• Creamy twist – Stir in a little heavy cream or cheese at the end.
• Herb-infused – Use fresh thyme or rosemary for added depth.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw in the fridge before reheating.
• Reheating: Warm in the oven at 350°F or microwave in short intervals, adding a splash of broth to prevent dryness.

FAQs

Can I use boneless chicken instead of legs?

Yes, but adjust the cooking time as boneless chicken cooks faster.

Can I use brown rice?

Yes, but increase the baking time by 15-20 minutes and add extra broth.

Do I need to rinse the rice before cooking?

Yes, rinsing removes excess starch and prevents stickiness.

Can I use chicken thighs instead?

Absolutely! Thighs work just as well and add extra juiciness.

How do I prevent dry chicken?

Avoid overbaking and ensure you cover the dish for the first half of cooking.

Can I add more spices?

Yes! Experiment with smoked paprika, cumin, or curry powder.

Should I sear the chicken before baking?

It’s optional, but searing adds extra flavor and a crispier skin.

Can I make this dish dairy-free?

Yes, simply use oil instead of butter.

How do I know when the rice is done?

The rice should be tender and fluffy; if needed, add a bit more broth and bake longer.

Can I cook this on the stovetop?

Yes, simmer the rice and chicken in a covered pot over low heat until cooked through.

Conclusion

Baked chicken legs and rice is a simple, flavorful, and comforting dish that’s perfect for any occasion. Whether you’re feeding a family or meal-prepping for the week, this one-pan meal is easy to make and full of delicious flavors. Try different variations to keep it exciting, and enjoy a hearty, homemade meal with minimal effort!

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