Oven Baked Chicken and Rice

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Using water with bouillon cubes can reduce sodium and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

White rice is often cheaper than brown rice.

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are typically less expensive than thighs.

Preheat the oven to 375°F (190°C).

Heat olive oil in a large oven-safe skillet over medium heat.

DO NOT SKIP the 'oven saute' of the onion and garlic; sauté until translucent.

Add diced carrots and cook for another 2-3 minutes.

Stir in the rice, ensuring it is well coated with the oil and vegetables.

Pour in the chicken broth and add thyme, bay leaves, and peas; stir to combine.

Place the seared chicken thighs on top of the rice mixture.

Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.

Bake for 30-35 minutes, or until the rice is tender and the chicken is cooked through.

Remove from the oven and let it rest for 5 minutes before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: