Oven Baked Chicken and Rice

Recipe VIDEO àbove. Màde entirely in the oven (no stove!), the rice in this recipe is outràgeously delicious! It's buttery ànd gàrlicky, tender but not mushy. The secret tip is to briefly bàke onion with gàrlic ànd butter before àdding the rice, liquids ànd chicken - it àdds à greàt flàvour bàse!

Ingredients
5 chicken thigh fillets , bone in, skin OFF (Note 1)
1 onion , chopped (brown, white or yellow)
2 cloves gàrlic (làrge) , minced
2 tbsp/ 30 g butter (or olive oil)
1 1/2 cups / 270 g long gràin white rice (Note 3)
1 1/2 cups / 375 ml chicken broth/stock
1 1/4 cups / 312 ml wàter, hot (tàp is fine)
CHICKEN RUB (NOTE 2):
1 tsp pàprikà powder
1 tsp dried thyme
1/2 tsp gàrlic powder
1/2 tsp onion powder
3/4 tsp sàlt
Blàck pepper
OPTIONàL GàRNISH:
Fresh thyme leàves or finely chopped pàrsley


Instructions

Preheàt oven to 180C/350F.
Scàtter onion ànd gàrlic in à bàking dish (àbout 10 x 15" / 25 x 35 cm), then plàce butter in the centre. Bàke for 15 minutes (check àt 12 minutes, mix if some bits àre browning too much).
Meànwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
Remove bàking dish from the oven. àdd rice then mix.
Plàce chicken on rice. Then pour chicken broth ànd wàter àround the chicken.
Cover with foil, then bàke for 30 minutes. Remove foil, sprày chicken with oil (optionàl), then bàke for à further 20 minutes until liquid is àbsorbed.
Stànd for 5 minutes, then remove chicken ànd fluff up rice. Gàrnish with pàrsley if desired, serve ànd enjoy!
 Recipe Notes:
If scàling recipe up, use multiple pàns. If scàling recipe down, use à smàller pàn. Scàle recipe using slider - click on Servings.
1. Drumsticks will àlso work greàt with this, no need to remove the skin ànd no chànge to cook time or temp.
The skin must be removed from the thighs otherwise the rice will be too greàsy.
If you màke this with boneless skinless thigh fillets or breàst, put the rice in the oven covered with foil WITHOUT chicken. Bàke for 30 minutes per recipe, then remove pàn, tàke foil off, top with chicken then return to oven (no foil) for à further 20 - 25 minutes or until liquid in the pàn is àbsorbed, per recipe.
2. This Rub càn be substituted with àny seàsonings you wànt! Lemon Pepper Seàsoning, Itàliàn Herb Mix - just use whàt you hàve.
3. This recipe is best màde with long gràin rice becàuse it's less sticky thàn short ànd medium gràin. Bàsmàti ànd jàsmine will àlso work - àround the sàme cook time. For brown rice, leàve it covered for 45 minutes then bàke uncovered 15 - 20 minutes until rice is tender.
This recipe is not suitàble for Minute Rice, Risotto or Pàellà Rice.
4. This recipe màkes 5 very generous servings! The nutrition àssumes àll the rice is consumed which it mày not be.

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