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    Easy oven baked chicken and rice

    Published: Feb 20, 2021 · Modified: May 6, 2021 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    serving of easy oven baked chicken and rice with cutlery on side of plate with oven dish behind..
    serving of easy oven baked chicken and rice.

    Cooked in one dish on the oven this no fuss, easy oven baked chicken and rice is quick to prepare and can be left to its own devices as it cooks.

    Ras el hanout, dried apricots and prunes give the flavour a North African influence.  

    Simply changing the spices can make a dish take on a totally different character making this dish an ideal midweek family meal that can be easily changed so it never becomes dull.

    oven baked chicken and rice in oven proof dish.

    Why you must try this dish

    I’m sure you will love this dish as much as I do because you can never have too many tasty  fuss-free easy family dinner recipes and it really doesn’t get much easier than this.

    This chicken and rice dish is

    • Packed full of flavour
    • Healthy 
    • Made in one. Pan - less washing up!
    • Easy
    • Quick to prepare
    • Oven baked and so hands-off
    • A complete meal in one - no need to cook any sides
    • Easily adapted
    • Can be eaten hot or cold - I love eating the leftovers cold with a side salad

    Cook’s Tips

    • You can make your own Ras el hanout spice mix 
    • It is important the stock is hot when added to this dish.
    • The chicken portions can be skinned if preferred. Use less olive oil if cooking with the skin on.
    dish of oven baked chicken and rice with some removed.

    Variations

    I’ve used basmati rice for this dish but you can use any long grain rice or jasmine rice with equally good results. Do not use risotto or paella rice as this cooks completely differently in the oven and you will not get the desired results.

    You can vary the vegetables used.  Cubes of butternut squash or sweet potato are delicious. Courgettes will also work well. 

    The flavours of the dish have North African influence and I like the sweetness that the prunes and apricots (which are a popular addition in Moroccan dishes) bring but they can be omitted if preferred.

    Give the dish a more Italian flavour by using mixed herbs and a small pinch of chilli, instead of the ras el hanout.  Leave out the fruit and add some cherry tomatoes instead.

    For more of an Indian flavour use curry powder instead of the ras el hanout and omit the fruit.

    Or really spice it up with some cajun or fajita spice mix instead of the ras el hanout.

    portion of easy oven baked chicken and rice on a plate.

    Just 4 Easy steps to dinner

    Step 1

    Rinse the rice under cold running water until the water runs clear and place the rice in a large shallow ovenproof dish.

    rinsing rice in a sieve.

    Step 2

    Add the prepared vegetables and spices toss to combine.

    vegetable and spices in oven proof dish before tossing.

    Step 3

    Add the stock.

    hot stock pouring onto vegetables and rice in the dish.

    Step 4

    Place the chicken on top, drizzle with oil and bake.

    raw chciken place on vegetables and rice. Drizzled with olive oil.

    Serve and enjoy!

    cooked easy oven baked chicken and rice in baking dish.

    More easy oven baked recipes made easy

    • oven baked pork Schnitzel
    • Baked falafel
    • Oven baked sesame chicken nuggets
    • Oven baked chicken schnitzel
    oven baked chicken and rice in oven proof dish.

    Easy oven baked chicken and rice

    Print Recipe Pin Recipe Save Recipe Saved!
    Cooked in one dish on the oven this no-fuss, easy oven baked chicken and rice is quick to prepare and can be left to itself to cook. Ras el hanout spices give the flavour a North African influence which can easily be changed to give the dish a different flavour profile.
    Course Dinner,
    Cuisine International
    Keyword one pan, one pot, oven baked
    Skill Level very easy
    Prep Time 15 mins
    Cook Time 50 mins
    Hand on Time 15 mins
    Servings 4
    Calories 897
    Author Jacqueline Bellefontaine

    Equipment

    • large shallow oven-proof baking dish

    Ingredients

    • 225 g basmati rice
    • 1 large onion chopped
    • 1 aubergine about 350g/12oz cut into cubes
    • 1 red pepper seeded and cut into chunks
    • 4 cloves garlic crushed
    • 25 g dried prunes chopped
    • 25 g dried apricots chopped
    • 1-2 tablespoon ras el hanout or another spice mix
    • 600 ml hot chicken stock
    • 4 chicken thighs
    • 4 chicken legs
    • 1-2 tablespoon olive oil
    • Salt and freshly ground black pepper
    metric - US cups

    Instructions

    • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Place 225g (8oz) rice in a sieve and rinse under running cold water until the water runs clear. Place in a large shallow oven-proof baking dish.
    • Add 1 chopped onion, 1 diced aubergine, 1 red pepper cut into chunks, 4 cloves crushed garlic, 25g (1oz) chopped prunes and 25g (1oz) chopped dried apricots. Sprinkle with 1- 2tbsp ras el hanout and toss to combine, then spread level in dish.
    • Pour in 600ml (1pt) hot chicken stock.
    • Place 4 chicken legs and 4 chicken thighs on top and drizzle with 1-2 tablespoon olive oil. Season with salt and pepper and bake for 45-50 minutes or until the chicken is cooked through and the rice is tender.
    • Serve and enjoy.

    Video

    Notes

    Tips:
    • It is important the stock is hot when added to this dish.
    • The chicken portions can be skinned if preferred. Use less olive oil if cooking with the skin on.
    • Do not use risotto or paella rice as this cooks completely differently in the oven and you will not get the desired results.
    Variations:
    The flavours of the dish have North African influence and I like the sweetness that the prunes and apricots (which are a popular addition in Moroccan dishes) bring but they can be omitted if preferred.
    Give the dish a more Italian flavour by using mixed herbs and a small pinch of chilli, instead of the ras el hangout.  Leave out the fruit and add some cherry tomatoes instead.
    For more of an Indian flavour use curry powder instead of the ras el hanout and omit the fruit.
    Or really spice it up with some cajun or fajita spice mix instead of the ras el hanout.

    Nutrition

    Calories: 897kcal | Carbohydrates: 71g | Protein: 49g | Fat: 45g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 418mg | Potassium: 1211mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1444IU | Vitamin C: 44mg | Calcium: 71mg | Iron: 3mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Eb Gargano | Easy Peasy Foodie

      March 01, 2021 at 1:01 pm

      5 stars
      "You can never have too many tasty fuss-free easy family dinner recipes" - couldn't agree more... and this one looks especially good 😀 Right up my street! Eb 🙂

      Reply
      • Jacqueline Bellefontaine

        March 03, 2021 at 3:13 pm

        Thank you Eb

        Reply
    2. Michelle Rolfe

      March 01, 2021 at 11:41 am

      5 stars
      Looks really tasty Jacqui. I love anything that I can throw together and not worry about it! Cheers, Michelle x

      Reply
      • Jacqueline Bellefontaine

        March 03, 2021 at 3:14 pm

        It sure is its currently one of my fav fuss-free diners

        Reply
    3. Cat | Curly's Cooking

      February 26, 2021 at 9:07 pm

      5 stars
      Love a one pan dish and these flavours are so delicious. A perfect simple and really delicious dinner.

      Reply
      • Jacqueline Bellefontaine

        February 28, 2021 at 1:08 pm

        Thanks, Cat I'm glad you think so.

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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