There’s something incredibly comforting about a one-pan meal of golden, crispy chicken legs nestled on a bed of perfectly cooked, flavorful rice. This Baked Chicken Legs and Rice recipe brings together simple ingredients that transform into a satisfying dinner with minimal effort. The chicken skin crisps up beautifully while the juices drip down to flavor the rice below, creating a harmonious dish that feels like home.
Whether you’re looking for a weeknight dinner solution or a crowd-pleasing meal for guests, this recipe delivers both convenience and flavor. The aromatic rice absorbs all the savory goodness from the chicken, making every bite a perfect balance of textures and tastes.
Why You’ll Love This
- One-pan meal means less cleanup and more time enjoying your evening
- Budget-friendly ingredients that transform into a restaurant-quality dish
- Crispy chicken skin and tender meat paired with flavorful rice in every bite
- Hands-off cooking time lets you prepare a side dish or simply relax
- Easily customizable with different seasonings or vegetables to suit your taste
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 15-20 cranks fresh-ground black pepper
- 2 tablespoons butter
- 1/2 medium yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 cup uncooked white rice
- 1/2 teaspoon kosher salt
- 1 and 1/3 cups chicken broth, low-sodium preferred
- 2/3 cup water
- 6-8 chicken drumsticks
- 1 lemon, cut into wedges
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). In a small bowl, combine olive oil, brown sugar, smoked paprika, dried thyme, dried oregano, garlic powder, 1 teaspoon kosher salt, and black pepper. Mix into a thin paste.
- Spoon the seasoning mixture over the drumsticks and gently rub it in to coat all sides. Set aside while you prepare the rice.
- Melt butter in a medium saucepan over medium-high heat. Add chopped onion and cook for 3-4 minutes, just until softened. Add minced garlic and cook for 30-60 seconds, just until fragrant.
- Scrape the onion and garlic mixture into an 8″x10″ or 9″x13″ baking dish. Add the uncooked rice and remaining 1/2 teaspoon kosher salt to the baking dish and stir well to combine with the onion mixture.
- In the same saucepan you used for the onion, add the chicken broth and water. Bring to a boil.
- Pour the hot liquid directly over the rice in the baking dish and stir to combine. Arrange the seasoned drumsticks on top of the rice, along with about half of the lemon wedges.
- Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- Remove the foil and continue baking for another 20 minutes, until the rice is tender and the chicken is fully cooked with a golden exterior.
- Remove from the oven and let rest for 2-3 minutes. Transfer the drumsticks and cooked lemon wedges to a plate. Use a fork to gently fluff the rice. Serve the rice topped with chicken drumsticks, garnished with fresh lemon wedges and sprigs of parsley or thyme if desired.
Tips & Variations
- For extra flavor, add 1 cup of frozen peas and carrots to the rice before baking
- Substitute chicken thighs if you prefer darker meat with more fat for additional flavor
- Use bone-in, skin-on chicken breasts for a leaner option (reduce cooking time by about 5 minutes)
- Add a teaspoon of smoked paprika for a deeper, smokier flavor profile
- For a Mediterranean twist, add olives, diced bell peppers, and a pinch of saffron to the rice
- Make sure your pan is truly oven-safe to avoid any melting handles or cracking
Serving Suggestions
This one-pan wonder pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness of the dish. For a complete meal, consider serving with roasted vegetables like broccoli or Brussels sprouts that can cook alongside the chicken and rice at the same temperature.
For a special touch, offer a small bowl of yogurt sauce made with Greek yogurt, minced garlic, lemon juice, and fresh herbs as a cool, creamy complement to the warm, savory dish.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- The rice is done when all liquid is absorbed and grains are tender but not mushy
- Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C)
- If the chicken is browning too quickly while the rice is still cooking, loosely tent with foil
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time and more liquid. Use 2 cups of brown rice with 4 cups of broth and extend the covered baking time to 45 minutes before uncovering.
Can I make this dish ahead of time?
You can prepare the components ahead of time—season the chicken and store in the refrigerator, and sauté the aromatics. Combine and bake just before serving for the best texture.
What if my rice is still undercooked when the chicken is done?
Remove the chicken, cover the rice again, and continue baking until tender. Return the chicken for the last few minutes to rewarm.
Can I use boneless chicken instead?
Yes, boneless chicken legs or thighs work well but will cook faster. Reduce the covered baking time to about 15-20 minutes and monitor closely to prevent overcooking.
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