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.

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.

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.

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.

Step 2

Add the prepared vegetables and spices toss to combine.

Step 3

Add the stock.

Step 4

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

Serve and enjoy!

More easy oven baked recipes made easy

• oven baked pork Schnitzel
• Baked falafel
• Oven baked sesame chicken nuggets
• Oven baked chicken schnitzel

Print Recipe

5 from 3 votes

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 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.

Prep Time15 mins

Cook Time50 mins

Hand on Time15 mins

Course: Dinner,

Cuisine: International

Keyword: one pan, one pot, oven baked

Skill Level: very easy

Servings: 4

Calories: 897kcal

Author: Jacqueline Bellefontaine

Ingredients

metric - US cups

• 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 tbsp ras el hanout or another spice mix
• 600 ml hot chicken stock
• 4 chicken thighs
• 4 chicken legs
• 1-2 tbsp olive oil
• Salt and freshly ground black pepper

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 tbsp 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.

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

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