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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 375F (190C) and prepare a 9×13-inch baking dish with a light coating of grease to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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