Baked Chicken Legs and Rice
Baked Chicken Legs and Rice is a wonderful one-pan meal that combines tender, juicy chicken legs with fluffy rice infused with savory flavors.
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Main Ingredients
- 4 pieces Chicken legs Approximately 2 to 2.5 pounds, fresh and plump.
- 1 cup Long-grain rice Cooks evenly and provides the perfect base.
- 2 cups Chicken broth Enhances the flavor of the rice.
- 1 medium Onion, diced Adds depth and sweetness.
- 3 cloves Garlic, minced Brings aromatic qualities.
- 1 teaspoon Paprika Adds smokiness and color.
- 1 teaspoon Dried thyme Provides an earthy note.
- 1 teaspoon Salt Essential for flavor enhancement.
- ½ teaspoon Black pepper Adds a slight kick.
- 2 tablespoons Olive oil Helps to crisp the chicken skin.
- 1 piece Lemon, juiced Adds refreshing acidity.
- to taste Fresh parsley, chopped For garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the diced onion, minced garlic, paprika, thyme, salt, and black pepper. Stir in the olive oil and lemon juice until well mixed.
- Add the chicken legs to the mixing bowl, ensuring they are fully coated with the marinade. Allow to marinate for at least 15 minutes.
- Rinse the long-grain rice under cold water until the water runs clear.
- In a 9x13-inch baking dish, spread the rinsed rice evenly across the bottom. Pour the chicken broth over the rice.
- Place the marinated chicken legs skin-side up on top of the rice. Spoon any remaining marinade over the chicken.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 45 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the chicken skin is golden brown and crispy.
- Let the dish rest for about 5 minutes before serving. Garnish with freshly chopped parsley.
Notes
Consider adding vegetables or trying different spices for variations.