Ingredients
Chicken Marinade
- 3 tablespoons olive oil
- 6 garlic cloves (minced)
- 1 tablespoon paprika
- 3 teaspoons oregano
- 2 teaspoons thyme
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ¼ teaspoon turmeric powder
- 8 boneless skinless chicken thighs (3-3 ½ pounds)
- Chopped parsley (for serving)
Rice
- 1 ½ cups basmati rice (rinsed)
- 1 tablespoon olive oil
- 1 small onion (finely diced)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups hot water
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and rice dish.
- Marinate the chicken: In a large mixing bowl, whisk together olive oil, minced garlic, paprika, oregano, thyme, salt, black pepper, and turmeric powder. Add the chicken thighs and toss to coat them evenly in the marinade. Let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Prepare the rice base: In a 9×13 inch baking dish, combine the rinsed basmati rice with olive oil, finely diced onion, salt, black pepper, and hot water. Stir well to ensure the rice and onion are evenly distributed and the rice is submerged in the water.
- Assemble the dish: Arrange the marinated chicken thighs evenly over the rice in the baking dish, ensuring the chicken sits nicely atop the rice layer.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. This allows the chicken to cook through while the rice absorbs the cooking liquids.
- Finish baking uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes. This step lets the chicken brown and develop a nice crust while finishing the cooking process.
- Serve: Remove the dish from the oven. Use tongs to carefully set the chicken aside, then fluff the rice with a fork to separate the grains. Return the chicken thighs on top of the rice and garnish with freshly chopped parsley. Serve warm and enjoy your hearty oven-baked chicken and rice meal.
Notes
- Rinse the basmati rice thoroughly to remove excess starch for fluffier rice.
- Marinating the chicken at room temperature enhances flavor absorption and helps cook evenly.
- Covering the dish during most of the baking time keeps the rice moist and tender.
- You can substitute chicken thighs with chicken drumsticks or breasts, adjusting cooking times slightly if needed.
- For extra color and flavor, sprinkle a bit of paprika on top of the chicken before baking uncovered.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
