Description

Baked Chicken Legs and Rice is a comforting one-pan meal that harmoniously blends juicy chicken legs with fragrant, seasoned rice. This dish is perfect for busy weeknight dinners or family gatherings, offering a delightful combination of flavors that evoke warmth and nostalgia. With simple preparation and the ability to customize with your favorite spices or vegetables, this recipe is sure to become a household favorite.

Ingredients

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4 bone-in, skin-on chicken legs
1 cup long-grain rice (such as basmati or jasmine)
2 cups vegetable broth (low-sodium recommended)
2 tsp garlic powder
2 tbsp olive oil
1 tsp paprika
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C) and spray a large baking dish with nonstick cooking spray.
Pat chicken legs dry with paper towels. Drizzle with olive oil and season generously with salt, pepper, garlic powder, and paprika.
Spread uncooked rice evenly across the bottom of the baking dish. Pour vegetable broth over the rice according to package instructions.
Nestle seasoned chicken legs on top of the rice.
Cover the dish tightly with aluminum foil and bake for about 45 minutes until chicken reaches an internal temperature of 165°F (75°C).
Remove foil during the last ten minutes to allow chicken to crisp up before serving.

Nutrition

Serving Size: 1 chicken leg (approximately 150g) with rice
Calories: 480
Sugar: 1g
Sodium: 440mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 30g
Cholesterol: 120mg