Weeknight Chicken and Rice

Weeknight Chicken and Rice is a straightforward recipe that involves seasoning chicken legs or thighs with a mix of olive oil and various spices, including paprika, oregano, onion powder, and garlic powder. The seasoned chicken is then placed on top of seasoned rice in a baking dish, along with sliced butter. The dish is baked in the oven, first covered with foil and then uncovered, until the chicken is fully cooked and reaches the desired temperature. This one-pot meal combines the flavors of well-seasoned chicken with seasoned rice, creating a simple and delicious dish.

Course Main Course

Cuisine American

Keyword all-purpose seasoning, baking dish, black pepper, butter, Chicken, chicken stock, dried oregano, Fried Rice, garlic powder, oilve oil, onion powder, oven, salt, smoked paprika

Prep Time 5

Cook Time 50

Total Time 55

Servings 4 People

Ingredients

3-4 lbs Chicken Legs or Chicken Thighs Bone in
2-3 Tbsp Olive Oil
2-3 Tbsp Your Favorite All-Purpose Seasoning

OR

1 tsp Salt
1 tsp Black Pepper
2 tsp Smoked Paprika or Regular Paprika
1 tsp Dried Oregano
1 tsp Onion Powder
1 tsp Garlic Powder
2 Packages of Your Favorite Seasoned Rice (Chicken Flavored or Broccoli and Cheddar work well)
Chicken Stock or Water However much the packaged rice calls for.
5 Tbsp Butter Sliced

Instructions

Preheat the oven to 350 degrees.
Bring chicken stock or water to a boil in a pot over high heat.
In a large bowl, coat chicken with olive oil and seasoning.
Spray a 9×13 deep dish with non-stick cooking spray. Add packaged rice and hot chicken stock, then stir.
Place the seasoned chicken on top and scatter sliced butter over it.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes.
Ensure the chicken reaches 165 degrees (or 170 degrees for dark meat).
Remove from the oven and let it cool for 5 minutes before serving.