Oven Baked Chicken and Rice – Pure Comfort in One Pan
Juicy chicken pieces marinated in lemon and turmeric, baked with onions and Arborio rice in a flavourful Middle Eastern-inspired one-pan dish.
Equipment
Ingredients
- ½ Chicken cut into 5–6 pieces
- 200 g Arborio rice
- ½ Lemon juiced
- 1 tbsp Rice bran oil or extra virgin olive oil
- 1 tsp Turmeric
- ½ tsp Black pepper
- 5 small Onions
- 600 ml Chicken stock homemade or low-sodium store-bought
- ½ tsp Salt sea or pink
- Parsley fresh, chopped (to garnish)
Instructions
- In a bowl, mix the chicken with oil, lemon juice, turmeric, salt and pepper. Marinate for about 30 minutes in the fridge.
- Preheat the oven to 190°C/375°F top and bottom heat.
- Rinse the rice and place into a shallow casserole. Drizzle with a little oil and a pinch of salt, mix to coat.
- Arrange chicken and onions over the rice.
- Pour chicken stock evenly into the dish.
- Bake in a preheated oven at 190°C for 40–50 minutes or until chicken is cooked through and rice is tender.
- Rest for 5 minutes and garnish with fresh parsley before serving.
Notes
Chicken tip:
You can use a whole chicken cut into pieces, or swap in just thighs or drumsticks for more flavour and juiciness. If using boneless, skinless breast alone, chop it into small pieces and mix it with the rice. Use a thermometer to check that the chicken reaches 75°C. For extra colour, broil for the last 5 minutes. Rice tip:
Arborio rice gives a slightly creamy texture, but you can use basmati or jasmine rice for a fluffier version. If you use brown rice, increase the liquid and baking time. Make-ahead:
This dish is perfect for meal prep! It keeps well in the fridge for up to 3 days and can be frozen in portions for up to 3 months. Gut-friendly tip:
Turmeric and onions support gut health and digestion. Add a spoonful of yoghurt on the side for a cooling probiotic-rich finish. Low FODMAP option:
Skip the onions and use leek greens or spring onion tops instead. Also, opt for a garlic-infused oil in the marinade. Serving idea:
Serve with a side of grated beetroot, carrot, and apple salad, or with a Tarator (Bulgarian yogurt cold soup ) to balance the warmth of the spices.
You can use a whole chicken cut into pieces, or swap in just thighs or drumsticks for more flavour and juiciness. If using boneless, skinless breast alone, chop it into small pieces and mix it with the rice. Use a thermometer to check that the chicken reaches 75°C. For extra colour, broil for the last 5 minutes. Rice tip:
Arborio rice gives a slightly creamy texture, but you can use basmati or jasmine rice for a fluffier version. If you use brown rice, increase the liquid and baking time. Make-ahead:
This dish is perfect for meal prep! It keeps well in the fridge for up to 3 days and can be frozen in portions for up to 3 months. Gut-friendly tip:
Turmeric and onions support gut health and digestion. Add a spoonful of yoghurt on the side for a cooling probiotic-rich finish. Low FODMAP option:
Skip the onions and use leek greens or spring onion tops instead. Also, opt for a garlic-infused oil in the marinade. Serving idea:
Serve with a side of grated beetroot, carrot, and apple salad, or with a Tarator (Bulgarian yogurt cold soup ) to balance the warmth of the spices.
YourDani xx
Tried this recipe?Let us know how it was!
