Published: · Modified: by Aida
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Chicken over rice is a 1 pan oven-baked dinner casserole you'll love. This dish requires only 4 ingredients (not counting the seasonings), and about an hour of your time. You in?
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- Background
- Ingredients
- Instructions
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- Baked Chicken Over Rice [1 Pan]
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Background
I'm all about slow living and making amazing, in-depth recipes like the Bosnian beef dumplings. But the reality of living with a hungry toddler means that often I end up making quick, delicious, one-hour dishes with the ingredients I have on hand.
Today's baked chicken thighs and drumsticks, over rice, is exactly this kind of dish!
Four ingredients in 1 pan for the win! What more could one ask for?
This chicken dinner is Aleksandra's idea. She used to make it years ago when her kids were toddlers. And while we did put it on the blog, somehow it got swept away.
In the meantime, we keep on getting requests for drumsticks in oven recipes, 1 pot chicken recipes (will 1 pan do?), and also general questions about baking chicken and rice together.
So we dusted this oldie but goodie.
Do you like chicken casseroles and 1 pan dinners? Do you like chicken thighs but are bored with the recipes you always make? Do you prepare drumsticks, but only on the grill, and want to make them differently every once in a while?
In that case, we dedicate this one to you darling!
Oh and... Thisrecipehas been included as one of theTop SimpleRecipePicksfrom Educational Resource PublisherTwinkl!
Ingredients
Here are all the ingredients you'll need for this amazing baked chicken over rice casserole.
- Rice: long grain rice is best. Sub with short grain or brown rice, but adjust the liquid level accordingly so it's well cooked, but not dry.
- Chicken: drumsticks and thighs. (Bones in, or deboned chicken, up to you) Keep the skin on. If you don't like the skin, take it off, but only after baking. Avoid: chicken breast and wings.
- Seasonings: use chicken stock powder, a bouillon cube, or Vegeta, (together with salt and pepper). Alternatively, substitute with seasonings of choice.
- Oil: vegetable, sunflower, or coconut oil will do the trick. Avoid: olive oil.
- (Optional) chicken broth: instead of water to cook the rice in.
Instructions
Here are the instructions for our tasty and delectable baked chicken over rice casserole.
Step 1. Baked Chicken Over Rice Casserole. Make a marinade. Coat the chicken. Let rest. Place in a greased pan. Bake for 15 min.
Step 2. Baked Chicken Over Rice Casserole. Flip chicken pieces. (If using glassware for cooking, you don't need to flip them.) Lower heat. Bake another 15. Take the chicken out. Scrub the remaining pieces, and leave in the pan.
Step 3. Baked Chicken Over Rice Casserole. Add rice and water (or broth). Bake 25 minutes. Place chicken over rice. If there is a lot of liquid left over, keep the oven running for 10 more minutes. If there is less water, turn the oven off when you add the chicken.
Recipe FAQs
Here are some baked chicken questions we often get.
What is the origin of chicken over rice?
Hard to say as almost every cuisine in the world has its own form of chicken over rice. This is the Balkan way.
How long does it take for drumsticks to cook in the oven?
About 30 minutes: 15 minutes at 450°F and 15 minutes at 180°F. You can always cut a piece to see if it's done. If it's still pink inside, bake it longer.
Do you need to flip drumsticks in the oven?
Yes, about halfway through baking. However, if using glassware you don't have to do this. Not sure why it works out this way, but it does.
Should you remove skin from chicken drumsticks?
It's up to you. However, we recommend that you leave it on. It's crispy and yummy.
Should you cover chicken thighs when baking?
Nope.
How long should chicken thighs bake?
We cook them at the same length as the drumsticks: 15 minutes at 450°F and 15 minutes at 180°F for a total of 30 minutes.
Handling
Here is how to serve, store and reheat chicken over rice.
- Serving:serve warm, with homemade bread and a side salad.
- Storing:Warning - this dish tastes best immediately after baking and up to a few hours later. (Chicken made this way dries out after this period.) Keep baked chicken in the turned-off oven for a couple of hours. Later transfer to the fridge for up to 24 hours, in a closed container.
- Reheating:reheat using your preferred method.
More Recipes
- Rice
- Rice Pudding
- Puffed Rice Cornflake Bites
- Chicken Bump Pie
- Chicken Layered Pie
- Oven Lemon Chicken
Thoughts?
If you madeChicken Over Rice (Drumsticks and Thighs) Casseroleandliked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo#balkanlunchbox, or us@balkanlunchbox, on IG.
Prijatno, Dobar Tek, and Bon Appetit!
Baked Chicken Over Rice [1 Pan]
Aida
Quick, delicious dinner of chicken thighs and drumstick in 1 pan over rice.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Bosnian
Servings 4
Calories 736 kcal
Equipment
1 Medium-sized rectangular or oval baking pan approximately 18 by 13 inches (45x33cm), and preferably glassware
Ingredients
- 6 chicken drumsticks, thighs, or a combo
- 3 tablespoons vegetable oil, plus a little more or sunflower or coconut
- 1-2 tablespoons chicken stock powder or one crushed bouillon or Vegeta
- Salt and pepper
- 1.5 cups rice white, round grain
- (Optional) chicken broth if you choose to use it instead of water
- (Optional) 1 potato diced small
- (Optional) 1 carrot diced small
Instructions
In a small bowl make a marinade by combining and whisking oil, and the seasonings. Coat the chicken pieces evenly with the marinade, and let rest between 5-30 minutes. (If it's hot out leave it in the fridge.) Heat oven to 485°F (250°C). Grease the pan with oil and place the drumsticks and thighs in. Also, add the remaining marinade. Bake for 15 minutes.
Take the pan out, and flip the chicken pieces around. Return the pan to the oven. (If using glassware there is no need to flip them around.) Lower heat to 360°-400°F (180°-200°C), depending on how hot your oven gets. Bake for another 15 minutes.
Take the pan out of the oven. Then take the chicken pieces out of the pan and set them aside. Carefully scrub any chicken parts and grease remaining in the pan after baking, and leave them inside the pan.
Add rice and 4.5 cups of water (or chicken broth). Stir it around so it's evenly distributed. (Also add potato and carrots if using them.) Return the pan to the oven, bring the heat up to 400-420°F (200°-210°C), and bake for about 25 minutes.
At the end of baking, or near the end (when there is half an inch of liquid left in the pan above the rice), add chicken on top of the rice. If there is still a lot of liquid left, leave the oven on for another 10 minutes. Alternatively, turn the oven off and leave the pan in for another 10 minutes. (If you like your rice drier, keep it in a little longer.)
Serving:serve warm, with homemade bread and a side salad.Storing:Warning - this dish tastes best immediately after baking and up to a few hours later. (Chicken made this way dries out after this period.) Keep baked chicken in the turned-off oven for a couple of hours. Later transfer to the fridge for up to 24 hours, in a closed container. Reheating:reheat using your preferred method.
Video
Notes
A good ratio of rice to water is 1:3 (one cup of rice to three cups of water).
Listen to your oven! If it's on the weaker side, feel free to up the temps a bit. If it runs hot, lower the heat a bit.
If using an actual cup instead of a measuring cup to measure the rice out, use the same cup for water/broth.
***Nutrition facts were calculated using chicken broth.
Nutrition
Serving: 1of 4Sodium: 1695mgCalcium: 52mgVitamin C: 3mgVitamin A: 249IUSugar: 1gFiber: 1gPotassium: 461mgCholesterol: 136mgCalories: 736kcalTrans Fat: 1gMonounsaturated Fat: 13gPolyunsaturated Fat: 12gSaturated Fat: 9gFat: 38gProtein: 39gCarbohydrates: 57gIron: 2mg
Tried this recipe?Let us know how it was!
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