Nourishing Baked Chicken & Rice

This one-pan Nourishing Baked Chicken & Rice is a staple in my home. It’s a dish you can prepare ahead of time, then simply pop in the oven when you’re ready—making it perfect for busy evenings.

This is the base recipe, but feel free to customise! I often add extra veggies like diced carrot, celery, or zucchini when sautéing the onions for even more goodness. You can also switch up the herbs or marinate the chicken in your favourite flavours for variety.

I prefer using bone-in, skin-on chicken thighs—they’re nutrient-dense, packed with gelatin, collagen, and glycine (great for gut health!), and they are so much more flavourful than boneless cuts. If you prefer, you can swap them out, but chicken breast will likely be too dry—sub at your own risk!

Be sure to choose the best quality chicken available to you!

Ingredients

Chicken & Marinade:

• 4 bone-in, skin-on chicken thighs

• 4 tsp dried oregano

• 1/2 small brown onion, finely diced

• 5+ cloves garlic, crushed & finely chopped

• Zest of 1 lemon

• 1 tsp sea salt

• 1 tsp black pepper

• 4 tbsp olive oil

Rice:

• 2 tbsp butter/ghee

• 1 large brown onion, diced

• 5+ cloves garlic, crushed & finely chopped

• 1 tsp dried oregano

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1/2 cup white wine (optional)

• 2 cups chicken bone broth

• 1 cup medium grain white rice

• Fresh parsley, finely chopped (optional, to serve)

How to make Nourishing Baked Chicken & Rice

1. Mix marinade ingredients and coat chicken well. Marinate for at least 1 hour (overnight is best for deeper flavour!).

2. Preheat oven to 180°C (350°F).

3. Heat butter/ghee in an oven-safe pan (cast iron works best) over medium-high heat. Place chicken skin-side down, cook for 4-5 minutes per side, then remove and set aside.

4. Reduce heat to medium, add more butter/ghee if needed.

5. Add onions, cook until softened and golden.

6. Stir in garlic, cook until fragrant (1-2 mins).

7. Add oregano, salt, and pepper, stir for a minute.

8. Deglaze with white wine (if using), cook for a minute before adding chicken bone broth.

9. Add rice and bring to a gentle simmer, then turn off the heat.

10. Nestle chicken skin-side up on top.

11. Cover with a lid or foil and bake for 35 minutes.

12. Uncover, return to oven for 10-15 minutes, until liquid is absorbed, rice is tender, and chicken is cooked through.

13. Sprinkle with chopped parsley, salt, and pepper to taste.

14. Serve hot & enjoy!

This dish is simple, comforting, and packed with goodness. Let me know if you try it—I’d love to hear your favourite tweaks!