The Best Oven Baked Chicken and Rice EVER!!!
About this recipe
This oven-baked chicken and rice recipe is a comforting, one-pot meal that brings together juicy chicken thighs and flavorful mushroom rice. Ray Mack's take on this classic dish emphasizes simplicity and taste, making it perfect for family dinners or gatherings.
With a blend of herbs and spices, the chicken is seasoned to perfection and baked until the skin is crispy, while the rice absorbs all the delicious flavors from the chicken broth and seasonings.
Ingredient notes
- Use bone-in chicken thighs for the best flavor and moisture.
- You can substitute fresh herbs for dried ones if you prefer.
Tips from Ray Mack's Kitchen and Grill’s video
- Always place the chicken skin side down in the skillet first to achieve a crispy skin.
- Cook the chicken for 45 minutes before flipping it to ensure even cooking and browning.
- Cover the rice with aluminum foil while it bakes to keep it moist and flavorful.
Good to know
- How long does it take to cook the chicken?
- The chicken needs to bake for 45 minutes before flipping it over to brown the skin.
- What type of rice should I use?
- The recipe calls for white rice, but you can use your preferred type.
- Can I use a different type of mushroom?
- Yes, you can use any type of mushrooms you like for the mushroom rice.
No life story here — the video and the recipe are the whole point. All credit to Ray Mack's Kitchen and Grill: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 425°F (220°C).
- 2
In a bowl, combine olive oil, Knorr's chicken flavoring, Lawry's seasoned pepper, parsley flakes, oregano, onion powder, garlic powder, dried thyme, and black pepper.
- 3
Mix the seasonings into the olive oil and coat the chicken thighs well with this mixture.
- 4
Place the chicken thighs skin side down in a cast iron skillet or a lined sheet pan.
- 5
Cook the chicken in the preheated oven for 45 minutes.
- 6
While the chicken is baking, prepare the rice: In a pot, combine hot chicken broth, water, chopped onion, butter, black pepper, and Knorr's chicken seasoning. Add paprika for color and mix well.
- 7
Cover the pot with aluminum foil and place it in the oven alongside the chicken.
- 8
In a separate skillet, melt 1-2 tablespoons of butter over medium heat. Add minced garlic and sliced mushrooms, seasoning with black pepper and salt. Cook until mushrooms are tender.
- 9
After 45 minutes, flip the chicken thighs over and return them to the oven to brown the skin.
- 10
Once the rice is cooked, fluff it with a fork and mix in the mushroom mixture.
- 11
Serve the crispy chicken thighs on top of the mushroom rice.
Heads up — we had to guess a little:
- Estimated 1 teaspoon for seasonings based on common usage.
Credit where it’s due: this recipe was transcribed from Ray Mack's Kitchen and Grill’s original video on YouTube. Follow them there — it’s their dish.
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