Description
Baked Chicken Legs and Rice is a comforting, one-pan meal that brings together juicy chicken drumsticks and tender rice for a delightful supper. With just 10 minutes of prep time, this dish is perfect for busy weeknights or special family gatherings. The rich flavors from spices and fresh ingredients make every bite a treat. Plus, this recipe allows for easy customization with your favorite vegetables, ensuring everyone at the table will love it. Simply pop it in the oven and let it do the work while you enjoy your evening.
Ingredients
Scale
- 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
- 6–8 chicken drumsticks
- 2 Tablespoons butter
- 1/2 medium yellow onion (chopped)
- 3–4 cloves garlic (minced)
- 1 cup uncooked white rice
- 1 and 1/3 cups chicken broth (low-sodium preferred)
- 2/3 cup water
- 1 lemon (cut into wedges)
- Fresh parsley or thyme (optional garnish)
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix olive oil, brown sugar, smoked paprika, thyme, garlic powder, salt, and pepper to create a paste. Coat the chicken drumsticks with this mixture.
- Sauté chopped onion in butter until softened; add minced garlic.
- In a baking dish, combine sautéed onions and garlic with uncooked rice.
- Boil chicken broth and water; pour over the rice mixture.
- Place seasoned drumsticks on top and cover with foil.
- Bake for 30 minutes covered, then remove foil and bake for an additional 20 minutes or until fully cooked.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken leg (about 150g)
- Calories: 365
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg