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–+ servings

Baked Chicken Legs and Rice

A comforting dish that combines tender chicken legs with perfectly cooked rice for a satisfying meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 498
Ingredients Method Nutrition

Ingredients
  

  • 3 Tablespoons olive oil Helps to coat the chicken and adds flavor.
  • 2 Tablespoons brown sugar Balances the spices with sweetness.
  • 1 Tablespoon smoked paprika Provides a rich, smoky flavor profile.
  • 2 teaspoons dried thyme Adds earthy notes to the dish.
  • 1 teaspoon dried oregano Enhances the overall seasoning depth.
  • 1 teaspoon garlic powder Infuses a robust garlic flavor.
  • 1.5 teaspoons kosher salt Essential for seasoning the chicken and rice.
  • 15-20 cranks fresh-ground black pepper Adds a touch of heat.
  • 6-8 pieces chicken drumsticks The star protein of this meal, tender and juicy when baked.
  • 2 Tablespoons butter Used to sauté the onions for added richness.
  • 0.5 medium yellow onion (chopped) Provides sweetness and depth of flavor.
  • 3-4 cloves garlic (minced) Fresh garlic enhances the overall taste profile.
  • 1 cup uncooked white rice The hearty base of the dish that absorbs all flavors.
  • 1.33 cups chicken broth Adds moisture and depth without excessive sodium.
  • 0.67 cup water To help cook the rice thoroughly.
  • 1 piece lemon (cut into wedges) Brightens up the dish with freshness, served alongside.
  • to taste fresh parsley or thyme (optional garnish) Adds color and enhances presentation.

Method
 

  1. Preheat oven to 350 degrees F.
  2. Combine olive oil, brown sugar, paprika, thyme, oregano, garlic powder, 1 teaspoon kosher salt, and black pepper in a small bowl, and mix into a thin paste. Spoon this mixture over the drumsticks and gently rub in to coat. Set aside.
  3. Melt butter in a medium saucepan over medium-high heat. Add onion and cook for 3-4 minutes, just until softened. Add garlic and cook for 30-60 seconds, just until fragrant, then scrape the onion and garlic mixture out into an 8”x10” or 9”x13” baking dish. Add rice and remaining 1/2 teaspoon salt to the baking dish and stir well.
  4. Add broth and water to the same saucepan you used for the onion. Bring these to a boil, then pour the hot liquid directly over the rice and stir it in.
  5. Arrange drumsticks on top of the rice, along with about half of the lemon wedges. Cover the baking dish tightly with foil. Bake for 30 minutes, then remove the foil and bake for another 20 minutes until the rice is tender and the chicken is fully cooked.
  6. Remove from the oven and let rest for 2-3 minutes. Remove the drumsticks and lemons to a plate, then use a fork to gently fluff up the rice. Garnish with extra lemon wedges and a few sprigs of parsley or thyme if desired, and serve.

Nutrition

Serving: 1gCalories: 498kcalCarbohydrates: 34gProtein: 25gFat: 29gSaturated Fat: 9gCholesterol: 97mgSodium: 714mgFiber: 2gSugar: 5g

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