Description
Greek-inspired baked chicken legs with rice brings Mediterranean flavors to your dinner table. Simple ingredients create a comforting meal that connects home cooks with traditional Greek culinary traditions.
Ingredients
Scale
- 6 bone-in, skin-on chicken legs (drumsticks)
- 1 ½ cups long-grain white rice (uncooked)
- 3 cups chicken broth (or water with bouillon)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter or olive oil
- 1 cup mixed vegetables (carrots, peas, or bell peppers) (optional)
- 1 tsp salt
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried thyme or oregano
- ½ tsp chili powder (optional, for heat)
Instructions
- Dish Preparation: Position oven rack at medium height and warm to 375F (190C). Lightly grease a 9×13-inch baking dish to prevent ingredient adherence.
- Rice Foundation: Combine uncooked rice, chicken broth, onion, garlic, butter, salt, pepper, paprika, and thyme in the baking dish. Gently integrate these elements, ensuring uniform seasoning distribution. Incorporate optional vegetables like carrots or peas into the rice mixture.
- Chicken Seasoning: Pat chicken legs thoroughly with paper towels to maximize spice absorption. Craft a dynamic spice blend using olive oil, salt, black pepper, paprika, garlic powder, onion powder, thyme, and chili powder. Massage seasoning comprehensively across each chicken leg, guaranteeing total coverage.
- Assembly and Initial Cooking: Position seasoned chicken legs uniformly over rice mixture. Hermetically seal baking dish with aluminum foil to preserve moisture and promote even heat circulation. Bake for 45 minutes, allowing rice to absorb rich broth and develop tender consistency.
- Finishing Technique: Remove foil and return dish to oven. Continue baking 20-25 minutes until chicken achieves golden-brown exterior and rice reaches optimal tenderness. For enhanced crispiness, activate broiler for a rapid 3-5 minute finale.
- Serving Presentation: Allow dish to rest 5 minutes, enabling juice redistribution. Delicately fluff rice with fork, creating light, aerated texture. Serve immediately while temperature and flavor remain at peak intensity.
Notes
- Moisture Management: Blot chicken legs thoroughly with paper towels to ensure dry surfaces, allowing seasonings to adhere better and promoting crispy skin during baking.
- Seasoning Strategy: Massage spice blend comprehensively into chicken legs, creating complete flavor coverage and preventing bland spots in the meat.
- Rice Texture Technique: Choose long-grain rice for optimal absorption and prevent mushy consistency by maintaining precise liquid-to-rice ratio and avoiding stirring during cooking.
- Crispiness Customization: Broil chicken legs for 3-5 minutes at the end of cooking to achieve golden-brown, extra-crispy skin without drying out the meat.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 490
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg