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Roasted Chicken Rice in a pot with 5 crispy chicken thighs on top of rice with carrots and onions and a wood spatula scooping the rice. This recipe is an easy and delicious family dinner that you can make on any busy weeknight or cook entirely ahead!

Roasted Chicken Rice Dinner

Warm and hearty, this EASY One Pot Roasted Chicken Rice dinner is perfect for any busy night! It's a complete meal and comfort on a plate. Tender chicken thighs are seared first with garlic, salt, and pepper to start to caramelize the meat and develop deep flavor. It's then roasted to perfection with rice, onions, carrots, and garlic for unbelievable flavor and the easiest dinner! #chickenandrice #easydinnerideas #familydinnerideas #dinners #chickenthighs
Course Main Course
Cuisine American
Keyword Baked chicken, chicken, chicken and rice, chicken thighs, dutch oven, roast chicken
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6 servings
Author Carrie Tyler

Ingredients

  • 1 teaspoon Dried Oregano
  • 1 teaspoon garlic powder
  • 2 teaspoons salt (divided for chicken and rice)
  • 1 teaspoon black pepper (divided for chicken and rice)
  • 6 Chicken Thighs, bone-in, with skin
  • 1 tablespoon Olive oil
  • 1 ½ cup White Long Grain Rice, uncooked
  • 2 Carrots, Medium
  • 1 Yellow onion, medium
  • 3 cloves Garlic, minced
  • 3 ½ cups Chicken Broth or Chicken stock or beef/vegetable broth, stock
  • 4 tablespoon Chopped Italian Parsley optional

Instructions

Prep-Ahead Steps

  1. In a small bowl, mix the oregano, garlic, 1 teaspoon salt, and ½ teaspoon black pepper.

  2. Dice the carrots and onion. Mince the garlic. Chop the parsley. Make the chicken broth if using bouillon.

Cooking Steps

  1. Preheat oven to 350 degrees F.
  2. Pat the chicken dry with a paper towel and season the thighs all over with the spice rub. Rub it in with fingers.

  3. In a 5-quart oven safe dutch oven or deep pot/pan with lid, heat 1 tablespoon olive oil on high heat. Add the chicken thighs top/presentation down and leave them alone for about 10 minutes without touching so they get a nice sear. After 10 minutes or when the skin is no longer sticking to the bottom of the pan, turn the chicken over and sear the other side for another 5 minutes. Remove the chicken to a plate and set aside.

  4. To the same pot, add the carrots, onions, garlic, chicken broth, and the other 1 teaspoons of salt/black pepper. Bring to a boil.

  5. Stir in the rice and half of the parsley into the cooking liquid. Add the chicken back on top of the rice. Cover and place the pot into the preheated oven and cook for 30 minutes. Finally, remove the pot lid and cook for a final 5-10 minutes until the chicken skin is crispy and the internal temperature of the chicken reaches 165 F.

  6. Garnish with remaining parsley. Serve and Enjoy!

Recipe Notes

  1. Can I Use Chicken Breasts instead of thighs?
    You can use chicken breasts in this recipe, but I suggest cutting them first. If you have large whole boneless breasts, you can cut them into 2-3 pieces. Follow the same cooking time ensuring that the internal temperature reaches 165 F (add 3-5 minutes if needed).
  2. What other vegetables are good to add to this recipe?
    You can add in a variety of veggies, including bell peppers, zucchini, and frozen peas are some of the best fits with this recipe. These would all be added toward the end of the cooking as they are more delicate than the carrots.
  3. Can I make this Chicken and Rice in a slow cooker?
    You can definitely make this Chicken Rice in a crockpot or any slow cooker. To do so, the prep steps will remain the same. For the cooking steps, I recommend first following steps 1-3 for searing the chicken on the stove. However, this is not mandatory. Then, combine Steps 4 and 5, adding everything to the slow cooker, including the broth/stock and the rice. Stir the ingredients together. After the rice is mixed in and completely submerged in liquid, add the chicken on top. Cover the slow cooker and set on low for 8-10 hours or high for 6 hours. All of these setting will work, it just depends on your schedule.
  4. Can I make this Chicken and Rice ahead and reheat it?
    You can make this Chicken and Rice ahead, making it great for meal prep! Reheat it in a microwave safe bowl and warm it for 1-2 minutes. In the oven, cover it and warm it for 15-20 minutes at 350 F degrees. Or place it in a covered pot on the stove on medium heat for about 10-15 minutes.