Oven-baked one pot rice with drumsticks recipe
Delicious fragrant rice and juicy chicken drumsticks baked in the oven for a hustle-free dinner that everyone enjoys, even the picky eaters
Servings: 6 people
Ingredients
Lemon Chicken Marinade
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest Use unwaxed lemons for zest.
- 1 teaspoon Mediterranea dried herbs
- 3 garlic cloves, minced
Chicken and rice
- 1 kg chicken drumsticks or use chicken thighs, bone-in, skin-on
- 1 cup basmati rice, rinsed
- 1 brown onion, diced
- 3 cups chicken stock or chicken broth
- 2 tablespoons extra virgin olive oil
- salt and pepper to season
Instructions
- Marinate the chicken: In a large bowl, combine lemon zest, lemon juice, mixed Mediterranean herbs, minced garlic, and salt & pepper. Add the chicken drumsticks and toss to coat evenly. Marinate for at least 30 minutes or overnight in the refrigerator.
- Preheat the oven and sear the chicken: Preheat the oven to 360°F (180°C). Heat the olive oil in a large oven-proof skillet over medium heat. I like using my Dutch oven. Sear the drumsticks on all sides until the chicken skin is golden brown. Take the chicken out and set aside in a bowl.
- Cook the onions and herbs: In the same skillet, add two tablespoons of olive oil and sauté the diced onions for 3-4 minutes until translucent.
- Add rice and chicken stock: Stir in the basmati rice and chicken stock. Bring to a simmer.
- Bake the chicken and rice: Arrange the chicken drumsticks on top of the rice without stirring. Cover the skillet with a lid or aluminum foil and bake for 30 minutes.
- Finish and serve: Remove the lid and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender. Let the dish rest for 5 minutes before serving.
Notes
You can use chicken thighs in this recipe.
If using short-grain rice, adjust the cooking time accordingly.
