Fall-Apart Tender Baked Chicken Legs and Rice Recipe

Crispy golden baked chicken legs with perfectly seasoned rice promise a delightful meal that’ll make you smile.

Juicy meat paired with fluffy grains creates a comforting combination everyone adores.

Mediterranean herbs and spices elevate this classic dish beyond ordinary weeknight dinners.

Simple ingredients come together quickly in one pan, reducing cleanup hassle.

Home cooks appreciate straightforward recipes that deliver maximum flavor with minimal effort.

Each bite blends tender chicken and aromatic rice, ensuring satisfaction from first to last forkful.

You’ll want to savor every delicious morsel of this easy, hearty recipe.

Storage Method for Baked Chicken Legs and Rice

• Store leftover chicken and rice in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days.
• Wrap portions tightly in freezer-safe containers or heavy-duty foil. Freeze for up to 3 months. Label with the date for easy tracking.
• Preheat to 350F, cover with foil to prevent drying, and warm for 15-20 minutes until internal temperature reaches 165F.
• Place a damp paper towel over the dish to retain moisture. Heat in 30-second intervals, stirring between each, until thoroughly warmed.

Sides to Go With Baked Chicken Legs and Rice

• Sauvignon Blanc or Pinot Grigio perfectly balance the rich, savory chicken with their light, refreshing acidity, cutting through the dish's warmth.
• A zesty mixed green salad with parsley, dill, and lemon vinaigrette adds brightness and freshness, enhancing the herb-seasoned chicken and rice.
• Garlic-roasted asparagus or honey-glazed carrots provide additional texture and color, creating a well-rounded meal that highlights the chicken's robust flavors.
• A simple Greek yogurt dip with chopped mint and cucumber offers a cool, creamy contrast to the spiced chicken, adding a Mediterranean-inspired touch to the dish.

Recipe Changes for Baked Chicken Legs and Rice

• Low-Carb Cauliflower Rice Swap: Replace traditional rice with cauliflower rice to create a keto-friendly version that reduces carbohydrates while maintaining the dish's delicious flavor profile.
• Gluten-Free Mediterranean Version: Use quinoa instead of rice and add herbs like oregano and rosemary for a Mediterranean-inspired gluten-free alternative that provides complete protein and unique taste.
• Spicy Southwestern Adaptation: Incorporate black beans, corn, and swap paprika for chipotle powder to transform the recipe into a zesty southwestern-style chicken and rice casserole with bold, smoky flavors.
• Vegetarian Protein Substitution: Replace chicken legs with firm tofu or tempeh, using the same seasoning blend and adjusting cooking time to create a plant-based protein option that maintains the original recipe's essence.

Baked Chicken Legs and Rice FAQs

• Can I use different types of rice for this recipe?

Yes, you can use long-grain white rice, brown rice, or basmati rice. Just adjust cooking time slightly, as different rice types may require slightly different liquid ratios and cooking times.

• Is it necessary to cover the dish while baking?

Covering the dish with foil helps the rice cook evenly and absorb the broth. Removing the foil later allows the chicken to brown and crisp up.

• Can I substitute chicken legs with other chicken parts?

Absolutely! Chicken thighs or drumsticks work great. Adjust cooking time if using chicken breasts, as they tend to cook faster and can dry out more easily.

• What if I don't have all the specific spices?

No worries. Use what you have on hand. The key is to create a balanced seasoning mix. Italian seasoning or poultry seasoning can be good alternatives to the individual herbs and spices listed in the recipe.

Baked Chicken Legs and Rice That Satisfy

• Prepare a complete dinner with minimal dishes, combining protein and starch in a single baking dish for quick cleanup and convenient cooking.
• Perfectly seasoned chicken legs infuse rich, aromatic spices directly into fluffy rice, creating a mouthwatering meal that guarantees delicious results every time.
• Packed with kid-approved flavors and easy-to-eat chicken, this recipe satisfies hungry family members while providing balanced nutrition in one simple dish.
• Adaptable to various vegetable additions and simple enough for busy home cooks, this recipe works great for quick dinners, meal prep, or casual gatherings.

Ingredients for Baked Chicken Legs and Rice

• Chicken Legs: Protein-packed main ingredient, best when fresh and skin-on, creates hearty main course.

• Salt, Black Pepper, Paprika, Garlic Powder, Onion Powder, Thyme, Chili Powder: Blend of spices for deep flavor enhancement, provides warmth and complexity.

• Uncooked Rice, Chicken Broth: Foundation of the dish, rice absorbs rich broth flavors, ensures moist and flavorful base.

• Olive Oil: Helps seasoning adhere to chicken, adds moisture and subtle richness.
• Butter, Onion, Garlic: Adds depth of flavor, creates aromatic base for rice mixture.

• Vegetables: Provides extra nutrition and color, can customize based on preference.

Step-by-Step for Baked Chicken Legs and Rice

Step 1: Warm Up The Oven

Fire up your oven to 375F (190C). Gently coat a 9×13-inch baking pan with cooking spray or butter.

Step 2: Create Rice Base

• Uncooked rice
• Chicken broth
• Diced onion
• Minced garlic
• Butter
• Salt
• Black pepper
• Paprika
• Dried thyme

Mix everything thoroughly. Optional: Fold in your favorite chopped vegetables.

Step 3: Prepare Chicken Drumsticks

Pat chicken legs completely dry using paper towels.

• Olive oil
• Salt
• Black pepper
• Paprika
• Garlic powder
• Onion powder
• Dried thyme
• Chili powder

Massage the seasoning blend all over the chicken drumsticks, ensuring complete coverage.

Step 4: Layer Ingredients

Carefully position seasoned chicken drumsticks on top of the rice mixture.

Tightly seal the baking pan with aluminum foil.

Step 5: Initial Baking

Slide the covered pan into the preheated oven.

Bake for 45 minutes, allowing rice to absorb all the delicious broth.

Step 6: Finish Cooking

Remove foil and return pan to oven.

Bake for additional 20-25 minutes until chicken turns golden and rice becomes tender.

Pro tip: For super crispy skin, switch to broil for final 3-5 minutes.

Step 7: Rest And Serve

Allow dish to settle for 5 minutes.

Fluff rice with a fork.

Serve piping hot and savor the delightful meal!

Tips to Improve Baked Chicken Legs and Rice

• Customize Spice Blend: Mix your favorite dried herbs and spices to create a personalized seasoning that matches your taste preferences, making the dish uniquely yours.
• Prevent Rice Sticking: Gently stir the rice mixture before adding chicken to ensure even distribution of liquids and prevent clumping or burning at the bottom of the baking dish.
• Boost Nutritional Value: Incorporate additional vegetables like diced carrots, bell peppers, or peas directly into the rice mixture to increase fiber and vitamin content.
• Crispy Skin Secret: Pat chicken legs completely dry before seasoning and use a high-temperature broil at the end to achieve extra crispy, golden-brown skin without drying out the meat.
• Meal Prep Friendly: Prepare this dish ahead of time and store in the refrigerator, reheating gently in the oven to maintain moisture and preserve the delicious flavors.

Baked Chicken Legs And Rice Recipe

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4.8 from 28 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Succulent Mediterranean chicken legs nestle perfectly with herbed rice in this comforting one-pan wonder. Wholesome ingredients and simple techniques deliver a delicious dinner that brings Mediterranean warmth directly to your table.

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Ingredients

Scale 1x2x3x

Proteins:

• 6 bone-in, skin-on chicken legs (drumsticks)

Seasonings and Spices:

• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme or oregano
• ½ teaspoon chili powder (optional, for heat)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried thyme

Base and Additional Ingredients:

• 1 tablespoon olive oil
• 1 ½ cups long-grain white rice (uncooked)
• 3 cups chicken broth (or water with bouillon)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon butter or olive oil
• 1 cup mixed vegetables (carrots, peas, or bell peppers) (optional)

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Instructions

1. Preheat the oven to 375F (190C) and prepare a 9×13-inch baking dish with a light coating of grease to prevent sticking.
2. Create a flavor base in the baking dish by combining uncooked rice, chicken broth, diced onion, minced garlic, butter, salt, pepper, paprika, and thyme. Mix thoroughly to distribute seasonings evenly. If using additional vegetables like carrots or peas, fold them into the rice mixture.
3. Prepare the chicken legs by blotting them completely dry with paper towels to ensure proper seasoning adherence. Craft a robust spice blend using olive oil, salt, black pepper, paprika, garlic powder, onion powder, thyme, and chili powder. Massage the seasoning mixture comprehensively over each chicken leg, ensuring complete coverage.
4. Carefully arrange the seasoned chicken legs atop the prepared rice mixture, creating an even layer. Tightly seal the baking dish with aluminum foil to trap moisture and promote even cooking.
5. Slide the covered dish into the preheated oven and bake for 45 minutes, allowing the rice to absorb the flavorful broth and create a tender base.
6. Remove the foil and return the dish to the oven. Continue baking for an additional 20-25 minutes until the chicken develops a golden-brown exterior and the rice reaches perfect tenderness. For an extra crispy skin finish, activate the broiler and cook for a quick 3-5 minutes.
7. Once removed from the oven, let the dish rest for 5 minutes to allow juices to redistribute. Gently fluff the rice with a fork, creating a light and airy texture. Serve immediately while hot and enjoy the harmonious blend of seasoned chicken and perfectly cooked rice.

Notes

• Customize spice levels by adjusting chili powder or adding red pepper flakes for heat lovers.
• Select long-grain white rice for best texture and absorption of chicken broth and seasonings.
• Swap chicken legs with chicken thighs or drumsticks for variety while maintaining similar cooking time and method.
• Use low-sodium chicken broth to control salt content and accommodate dietary restrictions.

• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 540
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 64 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 120 mg