Baked Chicken Legs and Rice

Simple, hearty, and bursting with flavor, Baked Chicken Legs and Rice is the perfect dish for a comforting supper. With only 10 minutes of prep, this oven-baked recipe combines juicy, well-seasoned drumsticks with fluffy, flavorful rice infused with aromatic herbs and spices. Ideal for busy weeknights or leisurely weekends, it’s a fuss-free way to bring deliciousness to the table.

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Ingredients

For the Chicken

• 3 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 ½ teaspoons kosher salt, divided
• 15-20 cranks fresh-ground black pepper
• 6-8 chicken drumsticks

For the Rice and Broth

• 2 tablespoons butter
• ½ medium yellow onion, chopped
• 3-4 cloves garlic, minced
• 1 cup uncooked white rice (See note for rice options)
• 1 ⅓ cups chicken broth (low-sodium preferred)
• ⅔ cup water

Garnish and Serving

• 1 lemon, cut into wedges
• Fresh parsley or thyme (optional)

Instructions

1. Preheat and Prep

• Preheat your oven to 350°F (175°C).

2. Season the Chicken

• In a small bowl, mix olive oil, brown sugar, smoked paprika, thyme, oregano, garlic powder, 1 teaspoon kosher salt, and black pepper into a thin paste.
• Rub the mixture generously over the drumsticks to coat them evenly. Set aside.

3. Prepare the Aromatics

• Melt butter in a medium saucepan over medium-high heat.
• Add onion and sauté for 3-4 minutes until softened.
• Stir in garlic and cook for an additional 30-60 seconds until fragrant.

4. Assemble the Rice

• Transfer the onion-garlic mixture to an 8”x10” or 9”x13” baking dish.
• Add uncooked rice and the remaining ½ teaspoon salt to the dish and stir to combine.

5. Heat the Broth

• In the same saucepan, bring chicken broth and water to a boil.
• Pour the hot liquid over the rice mixture in the baking dish and stir gently.

6. Arrange and Bake

• Place the seasoned drumsticks on top of the rice, along with half of the lemon wedges.
• Cover the baking dish tightly with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 20 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).

7. Rest and Serve

• Let the dish rest for 2-3 minutes after removing it from the oven.
• Transfer the drumsticks and lemon wedges to a plate.
• Fluff the rice with a fork, garnish with fresh parsley or thyme, and serve with extra lemon wedges for added brightness.

Notes

• For Better Browning: Broil the chicken for 2-3 minutes after baking for a deeper golden color. Watch carefully to avoid burning.
• Rice Tips: Avoid using brown rice as it requires a longer cooking time and may remain undercooked.

Why You’ll Love This Dish

• Flavorful and Balanced: The drumsticks are seasoned to perfection, and the rice absorbs all the rich juices and broth for a deeply satisfying flavor.
• One-Pan Wonder: Minimal dishes make clean-up a breeze!
• Customizable: Add a pinch of cayenne for heat, or toss in some veggies like peas or carrots for extra nutrients.

Serve this hearty dish with a crisp green salad or roasted vegetables for a well-rounded meal. Whether it’s a family dinner or a casual get-together, this Baked Chicken Legs and Rice recipe is sure to be a hit!