Description

Baked chicken legs and rice is a comforting, flavorful dish that brings warmth to any table. This easy recipe features tender, juicy chicken legs with crispy skin, served alongside fluffy rice that absorbs all the savory juices. Perfect for busy weeknights or special gatherings, this meal promises to delight your taste buds and create lasting memories with family and friends.

Ingredients

Scale

4 bone-in, skin-on chicken legs
1 cup long-grain rice
2 cups low-sodium chicken broth
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper to taste
Fresh herbs (parsley or thyme) for garnish (optional)

Instructions

Preheat your oven to 425°F (220°C).
Rinse and pat dry the chicken legs.
In a bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper. Coat the chicken legs evenly.
Spread the rice in a baking dish and pour the chicken broth over it.
Place seasoned chicken legs on top of the rice in a single layer.
Bake for about 45 minutes or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
Garnish with fresh herbs before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: Comfort Food

Nutrition

Serving Size: 1 leg with rice (250g)
Calories: 450
Sugar: 0g
Sodium: 580mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 28g
Cholesterol: 100mg

Keywords: Marinate the chicken overnight for enhanced flavor. You can substitute white rice with brown or jasmine rice or add veggies like bell peppers or peas for added nutrition.