Description
Baked Chicken Legs and Rice is a cozy, one-pan dish that brings together succulent chicken drumsticks and fluffy rice, all simmered in flavorful broth. Perfect for busy weeknights or family gatherings, this recipe requires just 10 minutes of prep time before everything goes into the oven to cook. The blend of spices adds depth to the chicken while the rice absorbs all the delicious juices, creating a satisfying meal everyone will love. Enjoy this comforting dish with simple sides like a fresh salad or roasted vegetables for a balanced dinner experience.
Ingredients
Scale
- 6–8 chicken drumsticks
- 1 cup uncooked white rice
- 1 and 1/3 cups low-sodium chicken broth
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 and 1/2 teaspoons kosher salt (divided)
- 15–20 cranks fresh-ground black pepper
- 2 tablespoons butter
- 1/2 medium yellow onion (chopped)
- 3–4 cloves garlic (minced)
- 2/3 cup water
- 1 lemon (cut into wedges)
- Fresh parsley or thyme (optional garnish)
Instructions
- Preheat oven to 350°F.
- In a bowl, mix olive oil, brown sugar, smoked paprika, thyme, oregano, garlic powder, salt, and pepper; rub onto chicken legs.
- Sauté onion in butter until soft; add garlic briefly.
- Combine sautéed onion and garlic with uncooked rice in a baking dish.
- Pour hot chicken broth over rice mixture.
- Place seasoned chicken on top; cover with foil.
- Bake covered for 30 minutes; uncover and bake for another 20 minutes until cooked through.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick with rice (approximately 250g)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg