Can I use other chicken parts instead of chicken drumsticks?

Yes! You can use chicken thighs, chicken breast, or chicken quarters if that is what you have on hand.

What other types of rice can I use for this recipe?

I used brown rice, but you can use jasmine rice, basmati rice, or white long grain rice.

Can I save any leftovers from the baked chicken legs and rice?

Absolutely! Leftovers can be saved for future meals. Store them properly in an airtight container in the refrigerator to maintain freshness and prevent spoilage.

How long can I store the baked chicken legs and rice in the refrigerator?

It is generally safe to store the baked chicken legs and rice in the refrigerator for up to 3 to 4 days. However, for the best quality, consuming them within 2 to 3 days is recommended.

How should I store the leftovers in the refrigerator?

Allow the baked chicken legs and rice to cool to room temperature before transferring them to an airtight container. Place the container in the refrigerator to prevent bacterial growth and maintain the flavors of the dish.

Baked Chicken Legs with Rice: A Simple and Flavorful Dish

Description

Delicious and easy one-pot meal! Learn how to make baked chicken legs and rice for a flavorful dinner. Perfect for busy weeknights.

Ingredients

Units Scale

12 Chicken Drumsticks
4 tbsp. Olive oil, divided
1 tbsp. Seasoned Salt
1/2 tbsp. Black pepper
1/2 c. onion, chopped
3 garlic cloves, minced
1 tsp. Onion powder
1 tsp. Garlic powder
1/2 tsp. Smoked Paprika
2 c. brown rice
1/2 tsp. Dried thyme
4 c. chicken broth
Kosher salt and coarse black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 Degrees.
Place the chicken legs in a large mixing bowl. Drizzle with two tablespoons of olive oil, seasoned salt, black pepper, onion powder, garlic powder, dried thyme, and smoked paprika. Toss together and run thoroughly, coating the chicken with the seasoning. Add more if you prefer.
Heat a large heavy-duty skillet on medium-high heat and add the other two tablespoons of olive oil. Add the chicken to hot pan and sear on both sides for 2-3 minutes until a nice sear occurs but not fully cooked. Remove from the pan and set aside.
Using the same pan with the drippings, add the chopped onion and cook until softened about 2-3 minutes. Add the garlic cloves and cook for another 2-3 minutes. Remove from heat.
Spray a 9X13 casserole dish with non-stick spray. To the bottom of the pan, add the rice coating the pan evenly. Add the onion and garlic and stir around. Add a sprinkle of salt and pepper.
Place the chicken legs on top of the uncooked rice. Pour the chicken broth into the pan. Cover tightly with aluminum foil and place in the oven for 45-50 minutes. You can check for doneness by tasting a grain of rice to ensure it’s cooked to your preferred texture. Remove the aluminum foil and fluff the rice with a fork, and cook for another 5 minutes.
Remove from the oven and place the aluminum foil back over the chicken and rice and let sit for, at least 10 minutes. Serve as desired.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Bake
Cuisine: American