Description

Baked Chicken Legs and Rice is a comforting one-pan dish that combines juicy, seasoned chicken legs with fluffy rice, creating a meal that’s both satisfying and easy to prepare. The aroma fills your kitchen as it bakes, making it the perfect choice for family dinners or casual gatherings. With just a few simple ingredients and minimal prep time, this recipe guarantees delicious results every time.

Ingredients

Scale

4–6 skin-on chicken legs
1 cup long-grain white or brown rice
2 cups low-sodium chicken broth
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
1 tsp paprika
Salt and pepper to taste

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Instructions

Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
In a bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken legs in the mixture.
Rinse the rice under cold water until clear, then mix it with chicken broth in the baking dish.
Place the seasoned chicken legs on top of the rice mixture.
Cover tightly with aluminum foil and bake for 45-55 minutes until the chicken reaches an internal temperature of at least 165°F (75°C).
Let rest for 5 minutes before serving; drizzle remaining broth over servings.

Nutrition

Serving Size: 1 chicken leg with rice (approx. 300g)
Calories: 450
Sugar: 0g
Sodium: 600mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg