American

Oven-Baked Chicken and Rice

This bake borrows the oven technique from Food Network's orange chicken and rice recipe and the one-pot flavor-building from Epicurious, but keeps the grain white so it cooks tenderly under the chicken. The rice absorbs the stock and citrus, the thighs stay juicy, and the top finishes glossy and lightly browned.

  • Adapted from Food Network Kitchen's Baked Orange Chicken and Brown Rice and Epicurious' One-Pot Chicken and Rice With Olive Gremolata
  • Primary source foodnetwork.com
60 mins Low cost Serves 4
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMeal Prep FriendlyOne PanComfort Food

At a Glance

Time
60 mins
Serves
4
Cost
Low
Cuisine
American
Dietary fit
Gluten-Free, Dairy-Free

Instructions

  1. Heat the oven to 375 degrees F. Season the chicken with 1/2 teaspoon salt, the pepper, and the thyme. Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken skin-side down for 4 to 5 minutes until the skin is golden and the fat starts to render. Turn and cook 1 minute more, then transfer to a plate.
  2. Lower the heat to medium and cook the onion for 3 minutes until softened. Add the garlic and rice and stir for 1 minute so the grains turn opaque and smell nutty. Pour in the broth, orange juice, orange zest, and remaining 1/2 teaspoon salt.
  3. Set the chicken on top, skin-side up, and bring the pan to a simmer. Cover tightly and bake for 25 minutes, then uncover and bake 15 to 20 minutes more until the rice is tender, the liquid is absorbed, and the chicken reaches 165 degrees F.
  4. If the top still looks pale, broil for 1 to 2 minutes until the skin blisters lightly and the edges of the rice turn golden. Let the pan rest for 5 minutes so the grains finish steaming without turning gummy.
  5. Finish with parsley and mint or scallions before serving.

Adaptations

Works As Written
  • Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
  • Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
  • Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.

How to adapt: Use certified gluten-free broth and check the spice blend; the bake is naturally dairy-free and the same pan works for both servings.

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