Description
Baked Chicken Legs and Rice is a comforting dish that combines succulent, golden-brown chicken legs with fluffy, seasoned rice. This easy-to-make recipe is perfect for family dinners or casual gatherings, offering a delightful blend of savory flavors and enticing aromas that will have everyone coming back for seconds. Enjoy the nostalgia of a homemade meal that effortlessly satisfies!
Ingredients
Scale
- 4 bone-in, skin-on chicken legs
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 medium onion, chopped
- 2 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tsp dried thyme or oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Spray a baking dish with nonstick cooking spray. Arrange the chicken legs in the dish, drizzle with olive oil, and season generously with garlic powder, salt, pepper, and dried herbs.
- In a medium saucepan, heat a splash of olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
- Stir in the rice until each grain is coated with oil.
- Add chicken broth and soy sauce to the saucepan; bring to a boil. Pour over the chicken legs in the baking dish.
- Cover with aluminum foil and bake for 35 minutes. Remove foil and bake an additional 15 minutes until chicken is browned.
Nutrition
- Serving Size: 1 chicken leg (150g)
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg
Keywords: For added flavor, sear the chicken legs in a hot pan before baking. You can substitute white rice with brown rice or quinoa; adjust cooking time accordingly.