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Baked Chicken Legs and Rice

A comforting meal featuring succulent, crispy chicken legs paired with fluffy rice, soaked in rich seasonings that bring the family together.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken legs
  • 2 cups rice Rinse before cooking
  • 4 cups chicken broth Can substitute with vegetable broth or water with bouillon
  • 2 tablespoons olive oil For rubbing on chicken
  • 1 teaspoon garlic powder For seasoning
  • 1 teaspoon onion powder For seasoning
  • to taste salt and pepper Add as desired
  • Parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rinse the rice under cold water until the water runs clear. Drain and set aside.
  3. Pat the chicken legs dry using paper towels. Rub olive oil all over them and season generously with garlic powder, onion powder, salt, and pepper.
  4. Place the seasoned chicken legs in a large baking dish. Add the rinsed rice all around the chicken.
  5. Pour the chicken broth over the rice and chicken, ensuring the rice is submerged.
Baking
  1. Cover the dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil and continue baking for an additional 15 minutes, or until the chicken is golden brown and the internal temperature reads 165°F (75°C).
Serving
  1. Once done, remove from the oven and let sit for 5 minutes.
  2. Garnish with fresh parsley if desired, and serve warm!

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat in the oven or microwave before serving.