Baked Chicken Legs and Rice

Introduction

Baked Chicken Legs and Rice is the definition of comfort food: tender, seasoned chicken nestled in perfectly cooked, flavorful rice. It’s a one-pan wonder that minimizes cleanup, maximizes satisfaction, and brings everyone to the table with anticipation. This crowd-pleasing meal is a staple for weeknight dinners and special family gatherings, thanks to its simplicity and depth of flavor.

Why This Baked Chicken Legs and Rice Recipe Shines

What sets this recipe apart is how the chicken juices, herbs, and spices all meld into the rice as everything bakes together. The result is deeply savory, juicy chicken with aromatic, fluffy rice. Every spoonful tells a story of deliciousness, no matter which add-ins or vegetables you use. The streamlined preparation means less fuss and more flavor—perfect for anyone craving a satisfying, soulful main dish with minimal effort.

Prepping the Chicken and Vegetables Efficiently

For even flavor and texture, prepare your chicken with a quick rub of spices and marinade while you chop vegetables for the rice. Save time and achieve perfectly chopped ingredients by using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. This tool delivers uniform veggie pieces, ensuring even cooking and a picture-perfect dish.

Place the seasoned chicken legs on a Reynolds Kitchens Brown Parchment Paper Roll-lined baking pan for easy cleanup and to prevent sticking.

Layering Flavor: The Perfect Rice Base

Use long-grain white rice or basmati for tender, separate grains. Sauté your aromatics—onion, garlic, and bell pepper—in the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch for even heat distribution and effortless release. Add spices such as paprika, thyme, or cumin, and incorporate chicken broth for an extra rich taste.

Once your ingredients are layered in your baking dish, nestle the chicken legs on top. The magic happens as the chicken cooks, releasing flavorful juices that seep into the rice.

Hands-Free Baking and Finishing Touches

After popping the tray in the oven, you’re free to set the table or prep a quick salad. To check if your chicken is done (without cutting or guesswork), quickly insert the ThermoPro TP19H Digital Meat Thermometer for Cooking into the thickest part; when it reads 165°F, your meal is perfectly cooked!

Let the dish rest 5–10 minutes before serving to allow rice to absorb all those delicious juices. Serve your masterpiece straight from the pan, or portion it into Rubbermaid Brilliance Food Storage Containers for meal prepping or next-day leftovers.

Serving Suggestions for Baked Chicken Legs and Rice

Pair this dish with a crisp green salad or steamed vegetables for a balanced weeknight meal. For extra flavor, garnish with a sprinkle of fresh herbs. This baked masterpiece holds up well for potlucks—look sharp and spill-free by transporting it in a sturdy container or on a Pureegg Plastic Table Cloth Disposable to catch any accidental messes during serving.

Nutritional Information and Serving Size

This recipe yields four generous servings. Each serving typically contains around 500–600 calories, depending on the amount of oil used and any additional vegetables. You’ll get a wholesome balance of protein, carbs, and comforting flavor in every bite.

Baked Chicken Legs and Rice (Recap)

Baked Chicken Legs and Rice is always a winner: deeply seasoned chicken, fluffy, flavor-packed rice, and a hands-off oven-baked method make it both practical and packed with craveable flavor. It’s simple enough for novices, but impressive enough to share at your next gathering.

Instructions

1. Preheat your oven to 375°F. Line a large baking dish or sheet with Reynolds Kitchens Brown Parchment Paper Roll for quick cleanup.
2. Pat chicken legs dry and season with salt, pepper, smoked paprika, and thyme. Optionally, let the flavors meld by marinating for 15–30 minutes.
3. Heat 2 tablespoons of olive oil in your SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium heat. Sauté onion, bell pepper, and garlic for 3–4 minutes until softened.
4. Spread the rinsed rice evenly in the bottom of the prepared baking dish. Top with sautéed vegetables. Pour chicken broth over the mixture.
5. Arrange seasoned chicken legs over the rice and veggies. Cover tightly with aluminum foil (or a tight-fitting lid).
6. Bake for 40 minutes, then uncover and continue baking 15–20 minutes, until chicken is golden and the broth is mostly absorbed. Use the ThermoPro TP19H Digital Meat Thermometer for Cooking to confirm chicken reaches 165°F internally.
7. Remove from the oven and let stand 5–10 minutes. If desired, sprinkle with lemon juice and chopped parsley before serving.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Give this Baked Chicken Legs and Rice recipe a go for rich, hands-off flavor and guaranteed smiles around the dinner table!