Baked Chicken Legs and Rice
Baked Chicken Legs and Rice is a comforting one-pan meal that brings together tender, juicy chicken and fluffy rice infused with savory spices. This dish not only satisfies your hunger but also warms your heart, making it perfect for family dinners or cozy nights in. With minimal prep time and maximum flavor, it’s sure to become a new favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 skin-on chicken legs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and grease a baking dish with nonstick spray.
- In a bowl, mix garlic powder, smoked paprika, salt, and pepper. Pat the chicken legs dry, coat them with olive oil, then season generously with the spice mix.
- Rinse the rice under cold water until clear, then combine it with chicken broth in the baking dish.
- Place the seasoned chicken legs on top of the rice mixture and pour any remaining broth over them.
- Cover with aluminum foil and bake for about 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the chicken is golden brown and crispy.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) before serving.
Nutrition
- Serving Size: 1 chicken leg (approx. 200g)
- Calories: 350
- Sugar: 0g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: - For added flavor, consider marinating the chicken overnight or incorporating herbs like thyme or rosemary. - Substitute rice with quinoa or cauliflower rice for a low-carb option. - Store leftovers in an airtight container for up to four days; reheating in the oven will maintain crispiness.