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?
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!
- 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.
1. Make a marinade. Coat the chicken. Let rest. Place in greased pan. Bake 15 min.
2. Flip chicken pieces. Lower heat. Bake another 15. Take the chicken out. Scrub the remaining pieces, and leave in pan.
3. Add rice and water (or broth). Bake 25 minutes. Turn oven off and place the chicken over rice. Return to warm oven for a few minutes.
Hard to say as almost every cuisine in the world has its own form of chicken over rice. This is the Balkan way.
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.
Yes, about halfway through baking.
It's up to you. However, we recommend that you leave it on. It's crispy and yummy.
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.
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.
If you made Chicken Over Rice (Drumsticks and Thighs) Casserole and liked 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 and bon appetit!
Baked Chicken Over Rice [1 Pan]
- 1 Medium sized rectangular baking pan approximately 18 by 13 inches (45x33cm)
- 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 to taste
- Pepper to taste
- 1.5 cups rice white, round grain
- (Optional) chicken broth if you choose to use it instead of water
- In a small bowl make a marinade by combining and whisking oil, and the seasonings. Coat the chicken pieces evenly with a marinade, and let rest between 5-30 minutes. (If it's hot out leave it in the fridge.) Heat oven to 480°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. Lower heat to 360°F/ 180°C and bake for another 15 minutes. At this point, 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. Bring the heat up to 400-420°F/ 200°-210°C again, and bake the rice for 25 minutes. At, or near the end, (when there is a quarter of an inch of water left in the pan above rice), turn off the heat and add chicken into the pan. Leave in the oven for a few minutes to absorb the extra moisture, then serve. (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.