Oven Baked Chicken Thigh with Rice rice and veggies is a perfect one-pot meal for Weeknight dinners. When the clock hits 7pm and you're clueless wondering what to cook tonight?
Well, try this easy One Pot meal. An easy and Juicy Oven Baked Chicken Thigh with mushy rice and creamy veggies.
Assemble everything in a sheet pan, add in simple spices lying around in your kitchen, and just put it in the oven and it'll be done before you know!
The Best Roasted Chicken Thighs and Veggies Recipe
This one pan roasted boneless chicken thighs and vegetables will yield you great results. That zesty touch of lemon juice, that spicy kick of kalamata olives, that creaminess of carrots and green peas makes it a protein packed healthy dinner for fam.
You'll love this easy chicken dinner recipe bursting with flavors. In fact, it's so versatile that you can simply swap the chicken thighs with chicken breasts or drumsticks they cook in the same duration as mentioned in the recipe.
This recipe works well for weeknights, and is fancy enough for a scrumptious weekend dinner too.
You can use the veggies you like. In this recipe I've used chives, button mushrooms, thinly sliced carrots, onions, and green peas.
One pan roasted chicken thighs and vegetables
There are many reasons this recipe for one pan roasted chicken thighs and vegetables works so well.
- I love using Kalamata Olives. Besides leaving in a Mediterranean touch the salty hints of Kalamata olives gives a nice kick to the flavors.
- You can use boneless skinless chicken thighs or boneless skinless chicken breasts with this recipe and it'll still be a huge hit.
- A good reason to have so many veggies. If I were to ask anyone to have so many veggies like carrots, sweet potatoes, mushrooms, green beans or any other veggies on your own, You'd be the first one to say No. am i right? Well, now you don't have to say No. Because the veggies blend in with rice and chicken broth to become creamy, and gorgeous.
One pan roasted boneless chicken thighs and vegetables
Ingredients
- Chicken - This is a versatile recipe and works well with boneless skinless chicken breasts, bone-in skin-on chicken thighs, and boneless skinless chicken thighs as well.
- Veggies - any veggies you like. I have used Onions, Kalamata Olives, Carrots, Button Mushrooms, Green Peas, Chives, and Parsley.
- Seasonings - I use Knorr's chicken flavored Bouillon, Lawry's Seasoned pepper, dried Oregano, onion powder, garlic powder, dried thyme, crushed black pepper.
- Herbs - I've used fresh parsley as a garnish for my oven baked chicken and rice recipe.
How to Make THE BEST Oven Baked Chicken and Rice in the World
And, when I say The Best Oven Baked Chicken and Rice in the World, I'm not lying. I literally mean it.
Step 1: In a bowl marinate chicken with olive oil, Knorr's chicken flavored Bouillon, Lawry's Seasoned pepper, dried Oregano, onion powder, garlic powder, dried thyme, crushed black pepper. Mix oil with the seasonings and then marinate the chicken with the oil.
Step 2: Preheat your oven to 350°F or 180°C. In a large baking dish combine all your veggies with about 1-2 tablespoons of butter and olive oil. Add in hot water, chicken stock, rice, salt, and pepper. Give everything a quick mix.
Step 3: Add marinated chicken over the rice and transfer to the preheated oven and bake it covered for about 15-20 minutes and then remove the aluminium foil and bake for another 10-12 minutes or until the chicken reaches an internal temperature of 165°F. Always use a food thermometer to monitor the internal temperature of your chicken.
Now I like to bake it this way - covered & then uncovered because it gives my chicken a gorgeous roasted texture and flavor without compromising on the juiciness of the chicken thighs - which they naturally are.
If you still didn't get that golden sheen you can just put it under the broiler for a few minutes to give a roasted texture to your chicken.
Step 4: Remove from oven and garnish with fresh chopped parsley. Squeeze in some fresh lemon juice for a zesty touch packed with freshness.
Should my Baking time Change If I'm using Chicken breasts?
Yes definitely. Depending on the size your chicken breasts are cut the cooking time will slightly vary. And it also depends on the temperature of your oven.
Ideally what you should do is - especially when using chicken breasts - keep an eye on the chicken at the 20-25 minute mark. Because you don't want your chicken to be overcooked.
Should I cover the Sheet Pan with Foil?
This totally depends on the results you're aiming for. If you cover your sheet pan with a foil the chicken will be moist and juicier. But, covering it with foil will prevent it from browning. So, ideally if you want both you can initially cover it up with a foil and then remove the foil halfway through it.
Can you bake raw chicken and vegetables in the same pan?
Yes definitely you can bake raw chicken and vegetables in the same pan. I've done this so many times. Most of the time I use boneless skinless chicken breasts with veggies and rice and they cook up together in the oven. No pressure at all! Works great when you are short of time and want to just put it all in the pot and get done with it.
Can I make this either in the Instant Pot or Slow Cooker?
Yes! Definitely you can make this recipe in the Instant Pot or Crockpot aka Slow Cooker. I'll tell you the process. But, just an FYI the texture will be quite different. You won't get that roasted chicken texture that you get in the oven.
Instant Pot Roasted Chicken and Rice
Brown the chicken using the 'saute' function of your instant pot. Once done, remove and saute the veggies. But the roasted chicken back on the veggies and add some chicken broth. Cook for '10-minutes' and then do an Instant Pressure release.
Slow Cooker Roasted Chicken and Rice
I would definitely recommend you to go with bone-in skinless chicken thighs when you're making this in the slow cooker. Ask me why? Well, the slow cooking process brings out the juices of the bone-in chicken thighs making it all the most tasty and creamy.
Lay the veggies at the bottom of the slow cooker and then top it with chicken. Add Chicken broth. Cook on Low for 6-7 hours and 'or' on High for 3-4 hours.
It'll not be getting that 'roasted' texture. So, you can keep it under the broiler for that roasted finish.
Although the textures will be quite different from the original ones.
Can I prep this a Day before?
Yes definitely, you can prep this a day before.
To prep this a day before marinate the chicken and keep it separate from the veggies.
Make sure you tightly cover them individually with a plastic wrap or aluminium foil and then store it in the fridge.
You could keep the veggies separately in an airtight container and then transfer it to the fridge.
When you're ready to cook, thaw it on the counter top for 15-20 minutes.
Before transferring it into the oven for further cooking, add some olive oil to make a little moist and add some seasonings. Now proceed with the further instructions as mentioned in the recipe and you're recipe will be good to deliver!
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The Best Oven baked Chicken and Rice Ever
Ingredients
- 2 pounds chicken thighs bone-in skinless
To marinate chicken
- 2 tbsp olive oil
- 1 tbsp Chicken Bouillon granulated, I used Knorr Chicken Bouillon granulated
- 1 tbsp seasoned peppers I used Lawry's Seasoned pepper
- ½ tsp Oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried thyme
- salt as per taste
- 1 tsp crushed black pepper or as per taste
For rice
- 2 tbsp butter
- 2 tbsp olive oil
- 6 cloves garlic minced
- 1 large onion cut in wedges
- 1 cup kalamata olives
- 1 cup carrots thinly sliced
- 1 cup button mushrooms thinly sliced (or any other mushrooms)
- ½ cup green peas
- ¼ cup chives chopped
- 1 tbsp balsamic vinegar can be replaced with apple cider vinegar
- 1 tsp smoked paprika
- 1½ cup (375ml) chicken stock or vegetable stock low sodium
- 1½ cup (375 ml) hot water
- 2 cups (380gm) long grain rice washed and uncooked
- salt and pepper to taste
- 1 cup fresh chopped parsley for garnish
Instructions
- Preheat your oven to 350°F or 180°C. And grease a baking dish or a sheet pan with oil and set aside. You can simply spray it with oil or use brush to spread olive oil.
- In a bowl marinate chicken thighs with olive oil Knorr chicken flavored Bouillon, Lawry's Seasoned pepper, dried Oregano, onion powder, garlic powder, dried thyme, crushed black pepper. Mix oil with the seasonings and then marinate the chicken with the oil.
- In the prepared baking dish combine all onions, garlic, olives, carrots, mushrooms, green peas, chives, with about 2 tablespoons of butter and 2 tablespoons of olive oil. Add in hot water, chicken stock, rice, balsamic vinegar, smoked paprika, salt, pepper. Give everything a quick mix.
- Add marinated chicken over the rice and transfer to the preheated oven and bake it covered using a heavy duty aluminum foil for about 15-20 minutes and then remove the aluminium foil and bake for another 10-12 minutes or until the chicken reaches an internal temperature of 165°F. Always use a food thermometer to monitor the internal temperature of your chicken.
- Remove from oven and garnish with fresh chopped parsley. Squeeze in some fresh lemon juice for a zesty touch packed with freshness.
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