By This Oven Baked Chicken and Rice balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Oven Baked Chicken and Rice captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Oven Baked Chicken and Rice becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Chicken (1500 g), cut into 8 pieces
2 cups (400 g) soaked basmati rice
4 cups (1000 ml) of water
¼ cup (60 g) raisins
¼ cup (60 g) toasted almonds, halved
1 tablespoon (15 g) of butter
1 teaspoon (5 g) of turmeric
½ 1 teaspoon (5 g) of saffron
½ teaspoon of turmeric
Salt and black pepper
How To Make Oven Baked Chicken and Rice
Preheat the oven to 220 ° C.
Wash the chicken well on all sides.
Make a few holes in the chicken, then season with salt, black pepper and a teaspoon of saffron on all sides and leave it aside for 30 minutes.
On medium heat, put the water, butter, salt, black pepper, turmeric, the rest of saffron, laura leaves and cardamom and let it boil.
In a pyrex dish or a clay casserole dish, put the rice, raisins and almonds and stir well, then pour the water over and stir.
Arrange the chicken over the rice, then place the baking sheet in the oven for 60 to 75 minutes, until the rice is cooked.
PREPARATION STEPS
Preheat the oven to 220 ° C.
Chicken (1500 g), cut into 8 pieces
¼ cup (60 g) toasted almonds, halved
How To Make Oven Baked Chicken and Rice
Wash the chicken well on all sides.
On medium heat, put the water, butter, salt, black pepper, turmeric, the rest of saffron, laura leaves and cardamom and let it boil.
In a pyrex dish or a clay casserole dish, put the rice, raisins and almonds and stir well, then pour the water over and stir.
Arrange the chicken over the rice, then place the baking sheet in the oven for 60 to 75 minutes, until the rice is cooked.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
