I love a one-pan meal because let’s face it — less dishes to clean afterward! I said what I said. Plus, the rice takes on the delicious and layered flavors of the oven-roasted chicken. This chicken and rice recipe is both easy and scrumptious so here goes…
INGREDIENTS:
4 tablespoons olive oil, divided in two
4 bone-in, skin-on chicken thighs or legs
1 cup of white rice
2 cups water
salt & pepper, garlic powder, onion powder
PREPARATION:
In a bowl, season chicken (with skin for more flavor) with olive oil, onion powder, garlic powder, salt and pepper. Bake the chicken for one hour at 350 degrees. Add in 1 cup of rice and 2 cups of water along with a spritz of olive oil. Season with salt and stir to combine. Bake at 350 degrees for one more hour. Make sure chicken is cooked through. Take out of over and let rest 1o minutes before serving.
