I remember the first time I made this baked chicken legs and rice dish. It was a weeknight, I was completely frazzled, and the kids were clamoring for something – anything! – that wasn’t mac and cheese. I rummaged through the fridge and pantry, pulled out some chicken legs, rice, and a few veggies, and just threw it all together in a baking dish. Honestly, I didn’t expect much. But when that baked chicken legs and rice dish came out of the oven, golden brown and bubbly, the aroma alone was enough to make everyone stop what they were doing.

The best part? It was a HUGE hit! Even my picky eater, little Timmy, devoured his portion. From that day on, this baked chicken legs and rice dish became a regular in our dinner rotation. I’ve tweaked it over the years, adding different spices and vegetables, but the basic recipe remains the same. It’s a lifesaver on busy weeknights, it’s budget-friendly, and it’s a guaranteed crowd-pleaser.

We’ve all had those days where we feel completely defeated in the kitchen, right? Well, this baked chicken legs and rice dish is my “I can do this!” meal. It’s so easy, even on the most chaotic days, you can pull it off. I even got brave and tried oven baked chicken legs rice for a potluck once. The dish was completely wiped clean!

The kids love it, my husband loves it, and honestly, I love it because it gives me a break! Trust me, once you try this baked chicken legs and rice dish, it’ll become a staple in your house too.

Ingredients for Baked Chicken Legs and Rice Dish

Raw Ingredients for Baked Chicken Legs and Rice on White Marble

Save

8 chicken drumsticks (about 2.5 pounds)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1 cup long-grain rice, uncooked
2 cups chicken broth
1 cup mixed vegetables (such as carrots, peas, and corn), frozen or fresh
1/2 teaspoon dried thyme (optional)
1/4 cup chopped fresh parsley, for garnish (optional)

Okay, let’s talk ingredients. I always use bone-in, skin-on chicken drumsticks for my baked chicken legs and rice dish. The bone adds so much flavor, and the skin gets beautifully crispy in the oven. You can find good quality chicken legs at most grocery stores. I usually buy them in bulk when they’re on sale and freeze them for later. That’s a great cost-saving tip right there! For the rice, I prefer long-grain rice because it holds its shape well during baking and doesn’t get mushy. But you can use other types of rice too, like basmati or jasmine. Just adjust the cooking time and liquid accordingly.

Now, here’s a baked chicken legs and rice dish trick I learned from my mom: she always adds a little bit of butter to the rice before baking it. It gives the rice a richer, more flavorful taste. I highly recommend trying it! I also like to use low-sodium chicken broth in this recipe. That way, I can control the amount of salt that goes into the dish. We’re all trying to be a little healthier these days, right? As for the vegetables, you can use whatever you have on hand. Frozen mixed vegetables are a convenient option, but fresh vegetables like carrots, peas, and corn also work well. Consider adding seasonal vegetables for a fresher take.

When making baked chicken legs and rice dish, I find that having all my ingredients prepped and ready to go makes the whole process so much smoother. So, I usually chop the vegetables, measure out the rice and broth, and season the chicken legs before I even turn on the oven. Speaking of shortcuts, you can even use pre-cooked rice if you’re really short on time. Just reduce the amount of chicken broth and baking time. And don’t forget to store any leftover baked chicken legs and rice dish in an airtight container in the fridge for up to 3 days. It reheats beautifully in the microwave or oven.

How to Make Baked Chicken Legs and Rice Dish – Step-by-Step

Hands Preparing Chicken Legs and Rice in the Kitchen

Save

Preheat your oven to 400°F (200°C). While the oven is heating, let’s get the chicken ready. Preheat is key to getting the skin nice and crisp on the baked chicken legs and rice dish.
Pat the chicken drumsticks dry with paper towels. This helps the skin to crisp up nicely. Trust me, it makes a difference! Removing excess moisture is crucial for achieving that golden-brown, crispy skin we all love.
In a bowl, combine the olive oil, salt, pepper, paprika, and garlic powder. This is our simple but effective seasoning blend. You can add other spices if you like. I sometimes add a pinch of cayenne pepper for a little kick. Consider adding onion powder for a deeper flavor.
Rub the seasoning mixture all over the chicken drumsticks. Make sure to get every nook and cranny! Really massage it in there. The more evenly you distribute the seasoning, the better the flavor will be.
Heat a large skillet over medium-high heat. This step is optional, but I highly recommend it. Browning the chicken legs before baking them adds so much flavor and color. A cast-iron skillet works wonders for even browning.
Sear the chicken drumsticks in the skillet for 2-3 minutes per side, until browned. You don’t need to cook them all the way through, just get a nice sear on them. I learned the hard way with baked chicken legs and rice dish that skipping this step makes the chicken less flavorful.
Remove the chicken drumsticks from the skillet and place them in a 9×13 inch baking dish. Arrange them evenly in the dish. Ensure the chicken legs aren’t overlapping to promote even cooking.
Sprinkle the uncooked rice around the chicken drumsticks in the baking dish. Make sure the rice is evenly distributed. This will ensure that the rice cooks evenly and absorbs all the delicious chicken broth.
Pour the chicken broth over the rice. The broth should cover the rice completely. Gently press the rice down to ensure it’s submerged in the broth.
Add the mixed vegetables to the baking dish. You can scatter them around the chicken and rice. Distribute the vegetables evenly for a balanced dish.
Sprinkle the dried thyme over the top, if using. I love the earthy flavor that thyme adds to this dish. Fresh herbs like rosemary or oregano also add a wonderful aroma and taste.
Cover the baking dish with aluminum foil. This helps to keep the moisture in and prevents the rice from drying out. Crimp the foil tightly around the edges of the dish to create a good seal.
Bake for 45 minutes. In my kitchen, baked chicken legs and rice dish usually takes about 45 minutes to cook, but it can vary depending on your oven. Don’t worry if your baked chicken legs and rice dish seems a little watery at this point, it will all come together!
Remove the foil and bake for another 15-20 minutes, or until the chicken is cooked through and the rice is tender. The chicken is cooked through when the internal temperature reaches 165°F (74°C). The skin should be golden brown and crispy. Keep a close eye on the chicken to prevent it from burning.
Let the dish rest for 10 minutes before serving. This allows the rice to absorb any remaining liquid and become even more tender. While the baked chicken legs and rice dish is resting, I usually throw together a quick salad or steam some green beans.
Garnish with chopped fresh parsley, if desired. This adds a pop of color and freshness to the dish. Your baked chicken legs and rice dish should smell like a warm, comforting hug at this point.
Serve hot and enjoy!

Serving Your Baked Chicken Legs and Rice Dish

Okay, so the baked chicken legs and rice dish is done, and your kitchen smells amazing. Now what? Well, serving it is just as easy as making it! The kids love our baked chicken legs and rice dish when I serve it with a simple side salad and some crusty bread for soaking up all that delicious chicken broth. The bread is crucial in my house! My husband is a big fan of adding a dollop of sour cream or plain yogurt to his baked chicken legs and rice dish. It adds a nice tanginess that cuts through the richness of the dish.

This baked chicken legs and rice dish is perfect for a casual weeknight dinner, but it’s also great for potlucks, family gatherings, or even a cozy Sunday supper. I’ve even made it for company, and everyone always raves about it! For presentation, I like to arrange the chicken legs on top of the rice, so they’re the first thing people see. Then, I sprinkle some fresh parsley over the top for a pop of color. It’s simple, but it looks really nice. Consider adding a lemon wedge for an extra burst of flavor and visual appeal.

If you have extra baked chicken legs and rice dish (which is rare in my house!), you can store it in the fridge for up to 3 days. It reheats well in the microwave or oven. You can also use the leftovers to make fried rice or chicken and rice soup. Get creative! Adding a bit of extra broth when reheating can help keep the rice moist and flavorful.

In the summertime, I like to add some grilled corn to my baked chicken legs and rice dish. It adds a smoky sweetness that’s just perfect for warm weather. In the winter, I add some roasted root vegetables like carrots, parsnips, and sweet potatoes. They add a hearty, earthy flavor that’s perfect for cold nights. My friends always ask for this baked chicken legs and rice dish recipe whenever I make it for them. They love how easy it is and how delicious it tastes. And honestly, that’s the best compliment I can get!

Baked Chicken Legs and Rice Dish FAQs

Okay, let’s tackle some of those burning questions you might have about making this delicious baked chicken legs and rice dish. I’ve gotten a few inquiries from my readers and even some questions from my own family over the years, so let’s get to it!

Q: Can I use brown rice instead of white rice?A: Absolutely! Brown rice is a great, healthy alternative. However, you’ll need to adjust the cooking time and liquid. Brown rice typically takes longer to cook, so you’ll need to add about 30-40 minutes to the baking time. Also, you may need to add a bit more chicken broth, about 1/2 cup, to ensure the rice is fully cooked. I’ve tried it, and it’s a nice, nutty twist on the classic.
Q: What if I don’t have chicken broth? Can I use water?A: You can use water, but the flavor won’t be as rich. If you use water, I recommend adding a bouillon cube or some chicken seasoning to give the rice some flavor. I learned that the hard way – my first attempt with just water was… bland!
Q: Can I use boneless, skinless chicken thighs instead of drumsticks?A: Yes, you can! Boneless, skinless chicken thighs will work just fine. However, they may cook a little faster than drumsticks, so keep an eye on them. Reduce the initial baking time by about 10-15 minutes. My husband actually prefers this version because it’s easier to eat.
Q: My rice always comes out mushy. What am I doing wrong?A: Mushy rice usually means you’re using too much liquid. Make sure you’re using the correct ratio of rice to broth (usually 1 cup of rice to 2 cups of broth). Also, avoid stirring the rice while it’s baking, as this can release starch and make it mushy. You know what I do when my baked chicken legs and rice dish looks a little too watery? I take off the foil for the last 15 minutes of baking to let some of the moisture evaporate.
Q: Can I add other vegetables to this dish?A: Absolutely! Feel free to add any vegetables you like. Onions, bell peppers, mushrooms, and broccoli are all great additions. Just chop them up and add them to the baking dish along with the mixed vegetables. My blog readers often suggest adding different types of vegetables depending on what’s in season.
Q: How do I make sure the chicken is cooked through?A: The best way to make sure the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken, making sure not to touch the bone. The chicken is cooked through when the internal temperature reaches 165°F (74°C). That’s the USDA Chicken Cooking Guidelines for safety.
Q: Can I prepare this dish ahead of time?A: Yes, you can! You can assemble the dish ahead of time and store it in the fridge for up to 24 hours. When you’re ready to bake it, just add about 15-20 minutes to the baking time. This is a lifesaver when you’re short on time during the week.

My Final Thoughts on Baked Chicken Legs and Rice Dish

Finished Chicken Legs and Rice on Kitchen Counter

Save

This baked chicken legs and rice dish isn’t just a recipe for me; it’s a memory. It represents so many weeknight dinners, family gatherings, and moments of connection around the table. It’s a simple dish, but it’s made with love and that’s what makes it so special.

Here are some of my baked chicken legs and rice dish Pro Tips:

Don’t overcrowd the baking dish: Make sure the chicken legs are arranged in a single layer, so they cook evenly.
Use a good quality chicken broth: The broth is what gives the rice its flavor, so don’t skimp on quality.
Let the dish rest before serving: This allows the rice to absorb any remaining liquid and become even more tender.

Here are a few baked chicken legs and rice dish variations I’ve tried with my family:

Mediterranean baked chicken legs and rice dish: Add chopped Kalamata olives, feta cheese, and sun-dried tomatoes for a Mediterranean twist. Consider something similar to this Mediterranean Baked Fish Recipe.
Spicy baked chicken legs and rice dish: Add a pinch of cayenne pepper or some chopped jalapenos for a little heat.
Creamy baked chicken legs and rice dish: Stir in a can of cream of mushroom soup or cream of chicken soup before baking for a creamy, comforting dish. I even tried this Crockpot Marry Me Chicken Recipe and the family loved it.

My daughter, Emily, loves the creamy version, while my son, Timmy, prefers the spicy version. My husband, Mark, is happy with any version as long as there’s chicken and rice!

I hope you’ll make this baked chicken legs and rice dish your own. Feel free to experiment with different spices, vegetables, and herbs to create a dish that your family will love. And remember, cooking is all about having fun and being creative!

So, go ahead, give this recipe a try. I promise, you won’t be disappointed. And who knows, maybe it’ll become a family favorite in your house too! I truly hope your baked chicken legs and rice dish cooking experience is a joy! I know mine always is.

Baked Chicken Legs and Rice: A Family Favorite

Print Recipe

Discover the secrets to perfectly baked chicken legs and flavorful rice in this easy-to-follow recipe. Achieve crispy skin and tender meat every time!

Author: Zoubida
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

6 Chicken Legs
1 tbsp Olive Oil
1 tsp Paprika
1/2 tsp Garlic Powder
1/4 tsp Black Pepper
1 cup Long Grain Rice
2 cups Chicken Broth
1/2 tsp Salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
In a bowl, toss chicken legs with olive oil, paprika, garlic powder, and black pepper.
Place rice and chicken broth in a baking dish. Season with salt.
Arrange chicken legs on top of the rice.
Cover with foil and bake for 45 minutes.
Remove foil and bake for an additional 15 minutes, or until chicken is cooked through and rice is tender.
Let rest for 5 minutes before serving.

Notes

For extra crispy skin, broil the chicken legs for the last 2-3 minutes of cooking. Adjust seasonings to your liking.