One Pan Chicken and Rice


    4 Chicken leg quarters, bone in
    1 white onion, (small), chopped
    3 cloves garlic (large), minced
    2 tbsp butter (or olive oil)
    1 1/2 cups long grain white rice
    1 1/2 cups Chicken broth
    1 1/2 cups hot water

Chicken Rub:

    1 tsp paprika powder
    1 tsp dried thyme
    1/2 tsp garlic powder
    1/2 tsp onion powder
    3/4 tsp salt
    1/2 tsp black pepper


Fresh thyme leaves or chopped parsley


  1. Preheat oven to 350F.
  2. Scatter onion and garlic in a baking dish (about 10 x 15″) then place butter in the center. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
  3. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  4. Remove baking dish from the oven. Add rice then mix.
  5. Place chicken on rice. Then pour chicken broth and water around the chicken.
  6. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes or until liquid is absorbed.
  7. Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!

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