Baked Chicken Legs and Rice (Print Version)
# Ingredients:
→ For the Chicken Seasoning
01 -
3 tablespoons olive oil
02 -
2 tablespoons brown sugar
03 -
1 tablespoon smoked paprika
04 -
2 teaspoons dried thyme
05 -
1 teaspoon dried oregano
06 -
1 teaspoon garlic powder
07 -
1 teaspoon kosher salt
08 -
15-20 cranks fresh-ground black pepper
→ For the Rice
09 -
2 tablespoons butter
10 -
1/2 medium yellow onion, chopped
11 -
3-4 cloves garlic, minced
12 -
1 cup uncooked white rice
13 -
1/2 teaspoon kosher salt
14 -
1 and 1/3 cups chicken broth, low-sodium preferred
15 -
2/3 cup water
→ Main Ingredients
16 -
6-8 chicken drumsticks
→ For Serving
17 -
1 lemon, cut into wedges
18 -
Fresh parsley or thyme, for garnish (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). In a small bowl, combine olive oil, brown sugar, smoked paprika, dried thyme, dried oregano, garlic powder, 1 teaspoon kosher salt, and black pepper. Mix into a thin paste.
02 -
Spoon the seasoning mixture over the drumsticks and gently rub it in to coat all sides. Set aside while you prepare the rice.
03 -
Melt butter in a medium saucepan over medium-high heat. Add chopped onion and cook for 3-4 minutes, just until softened. Add minced garlic and cook for 30-60 seconds, just until fragrant.
04 -
Scrape the onion and garlic mixture into an 8"x10" or 9"x13" baking dish. Add the uncooked rice and remaining 1/2 teaspoon kosher salt to the baking dish and stir well to combine with the onion mixture.
05 -
In the same saucepan you used for the onion, add the chicken broth and water. Bring to a boil.
06 -
Pour the hot liquid directly over the rice in the baking dish and stir to combine. Arrange the seasoned drumsticks on top of the rice, along with about half of the lemon wedges.
07 -
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
08 -
Remove the foil and continue baking for another 20 minutes, until the rice is tender and the chicken is fully cooked with a golden exterior.
09 -
Remove from the oven and let rest for 2-3 minutes. Transfer the drumsticks and cooked lemon wedges to a plate. Use a fork to gently fluff the rice. Serve the rice topped with chicken drumsticks, garnished with fresh lemon wedges and sprigs of parsley or thyme if desired.
# Notes:
01 -
This one-pan meal combines tender chicken legs with perfectly seasoned rice for a complete dinner with minimal cleanup.
02 -
The brown sugar in the chicken rub helps create a beautiful caramelized exterior on the drumsticks.
03 -
You can substitute chicken thighs for drumsticks if preferred - cooking time remains the same.