Oven Roasted Chicken with Rice
This Oven-Baked Chicken and Rice is one of those cozy dinners that feels effortless but tastes like you spent all day in the kitchen. A whole chicken roasts until juicy and golden while the rice cooks underneath, soaking up every bit of flavor.
If you love easy one-pan dinners, you might also enjoy browsing my chicken recipes collection for more cozy, family-friendly meals.
For similar cozy dinners, try my Creamy Chicken and Rice, Creamy Chicken and Potatoes, or One-Pan Creamy Dijon Chicken Thighs. They’re all easy, comforting meals that work beautifully for busy weeknights.
If you love one-pan dinners, this baked chicken and rice will quickly become a regular. No stirring, no babysitting the oven, just tender chicken, fluffy rice, and pure comfort in one dish.
What Makes This Recipe Special
- Chicken and raw rice bake together in one pan, no extra pots needed.
- Only about 10 minutes of hands-on prep.
- Mostly hands-off cooking while the oven does the work.
- Makes a generous, family-style meal with great leftovers.
- Juicy, well-seasoned chicken with perfectly fluffy rice every time.
Oven Baked Chicken Rice Recipe
Oven-baked chicken and rice is one of those classic comfort meals loved all over the world, and for good reason.
As the chicken roasts, its juices drip down into the rice, creating layers of flavor without any extra effort. This is my go-to method for making baked chicken and rice that turns out reliably delicious every single time.
What to serve with chicken and rice
This dish pairs beautifully with something fresh on the side. A simple leafy green salad with balsamic or honey mustard dressing works perfectly.
Steamed vegetables are another great option. Toss them with a little dressing while they’re still hot, they’ll absorb all that flavor and instantly taste more exciting.
How to Make Oven-Baked Chicken and Rice
This recipe comes together in just a few simple steps, and most of the magic happens in the oven. Once everything is assembled, you can step away while the chicken roasts and the rice cooks underneath, soaking up all those savory juices. It’s the kind of low-effort, high-reward dinner that makes weeknights feel a little easier.
Chicken – Rinse the chicken and remove any giblets from the cavity. Pat dry well with paper towels so the seasoning sticks nicely.
Season the Chicken
Use any seasoning blend you love, or keep it simple like I do. Garlic powder, salt, paprika, and black pepper give great flavor, while a little oil helps everything brown beautifully in the oven.
Prep the Rice
Chop the carrot and press the cloves into the onion. Cut a long piece of baking bag (about 40 inches).
Add the rice, turmeric, salt, bay leaves, black pepper, onion, carrot, and water or chicken stock to the bag. Gently stir everything together so the rice is evenly seasoned.
Rice – Any white rice works here. Long-grain rice stays the fluffiest, while medium or short-grain rice will be slightly creamier. Basmati or jasmine are great options too. Rinsing the rice is optional, but it helps reduce excess starch.
Bake
Place the seasoned chicken directly on top of the rice inside the bag. Set everything in a baking dish and bake at 350°F (180°C) for about 1 hour and 20 minutes.
After about 30 minutes, carefully cut three small slits in the top of the bag to allow steam to escape.
Once done, remove from the oven and carefully open the bag. Fluff the rice with a fork, let the chicken rest for 5 minutes, then serve.
Bon Appetit!
Ingredients for Baked Chicken and Rice
Oven-Baked Chicken and Rice
Ingredients
- 1 Chicken
- 1 tsp. Garlic powder
- 1 tsp. Salt
- 1/2 tsp. Black pepper
- 1 tsp. Paprika
- 4 tbsp. Oil
- 1 Onion
- 5 Cloves
- 1 Carrot
- 1 cup Rice
- 2 cups Chicken stock or Water
For Rice
- 1 tsp. Turmeric
- 1 tsp. Salt
- 2 Bay leaves
- 1/4 tsp. Black pepper
Instructions
- Rinse the chicken and remove any giblets from the cavity. Pat dry with paper towels.
- Season the chicken with any spices you have on hand. You can use garlic, salt, paprika, black pepper, and a bit of oil.
- Chop the carrot and insert 5 cloves into the onion.
- Add to the bag turmeric, salt, bay leaves, black pepper, onion, chopped carrot, rice and water or chicken stock and stir to combine.
- Place the seasoned chicken in the bag on top of the rice.
- Place dish in the oven and bake at 350F degrees (180C) for 1 hour and 20 minutes.
- After 30 min. Cut three 1/2-inch slits in the top of the bag.
- When is ready, remove the dish from the oven and cut open the baking bag.
Video
Dinner just got real easy. Enjoy!
Storage
Store: Refrigerate leftovers in an airtight container for 3–4 days. Keep chicken and rice together or separate—both work.
Reheat: Cover and warm in the oven at 300°F (150°C) for 12–15 minutes, or microwave in short bursts with a splash of water or stock to keep the rice moist.
Freeze: Up to 2–3 months. Thaw in the fridge overnight, then reheat as above.
FAQ
Can I use chicken thighs instead of a whole chicken?
Yes. Use 6–8 bone-in, skin-on thighs. Bake at 350°F (180°C) for 55–65 minutes, until the internal temperature reaches 165°F (75°C).
Can I use brown rice?
Yes, but increase the liquid by about 1/2 cup and bake 15–20 minutes longer. Check doneness and add a splash of stock if needed.
Do I need to rinse the rice?
Optional, but recommended for fluffier rice and less starch.
What vegetables can I add?
Peas, diced carrots, celery, or bell peppers work well. Stir into the rice mixture before baking.
