Baked Chicken Legs and Rice
Baked Chicken Legs and Rice is a comforting, aromatic dish that combines tender chicken legs with fluffy rice, all infused with garlic and herbs. This easy-to-make recipe is perfect for busy weeknights or special gatherings, ensuring everyone at the table enjoys a burst of flavors. With minimal prep time and simple ingredients, you’ll have a satisfying meal that brings warmth and joy to your home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 chicken legs (thighs or drumsticks)
- 1 cup long-grain rice (jasmine or basmati)
- 4 garlic cloves (minced)
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and spray a large baking dish with nonstick cooking spray.
- In a bowl, coat the chicken legs with olive oil, salt, pepper, minced garlic, and dried herbs.
- In another bowl, mix the rice with chicken broth, adding salt and pepper. Pour into the prepared baking dish.
- Place seasoned chicken legs on top of the rice mixture.
- Cover with aluminum foil and bake for about 40 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove foil during the last ten minutes to crisp up the chicken skin.
Nutrition
- Serving Size: 1 chicken leg (170g) with rice
- Calories: 450
- Sugar: 0g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added nutrition, substitute white rice with quinoa or brown rice; adjust cooking time accordingly. - Feel free to add vegetables like bell peppers or peas for extra flavor and color.