Baked chicken & rice (one-pan) foolproof, full flavour!

A cozy, colourful, oven‑baked chicken and rice dish that tastes like it took all day — but comes together with simple ingredients and zero fuss. Juicy chicken, tender vegetables, fluffy basmati, and a seasoned broth that ties everything together.

Ingredients

Chicken

• 3 chicken legs
• 5 tbsp oil (for marinating)
• 1½ tsp salt
• 1 tsp garlic powder
• 1 tsp sweet paprika
• ¼ tsp cayenne pepper
• 1 tsp dried oregano (or dried parsley)

Rice & Vegetables

• 2 cups basmati rice
• 2 medium onions, diced
• 1 red bell pepper, diced
• ½ spicy green pepper, finely chopped
• 8 mushrooms, sliced
• 2 carrots, diced
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1½ tsp salt

Liquid

• 1 L boiled water or chicken broth (enough to submerge chicken + rice)
• 1 tsp salt
• 1 tsp Vegeta seasoning (optional)
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1 tsp dried parsley

Instructions

1. Marinate the Chicken

Combine chicken legs with oil, salt, garlic powder, paprika, cayenne, and oregano. Let it marinate for at least 30 minutes while you prep the vegetables.

2. Sauté the Vegetables

Cook onions, peppers, and mushrooms over low–medium heat for about 10 minutes. Add garlic powder, paprika, and salt. Turn heat to low, stir in the rice, and toast for 2 minutes. Set aside.

3. Preheat the Oven

Heat to 180°C (360°F).

4. Prepare the Liquid

Boil water or broth with salt, Vegeta, garlic powder, paprika, and dried parsley.

5. Assemble the Dish

Place marinated chicken in a large baking dish. Spread the vegetable‑rice mixture over top. Pour the hot liquid evenly over everything. Cover with a lid or foil.

6. Bake

Bake covered for 50 minutes. Uncover, move chicken pieces to the top, and bake at 200°C (392°F) for 25 minutes to crisp the skin.

7. Serve

Let it rest slightly, then dig in.

Notes

Storing

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze cooled portions in freezer‑safe containers for up to 3 months.

Reheating

• Microwave: Heat on medium until warmed through.
• Oven: Cover with foil and reheat at 180°C (350°F) for 15–20 minutes.
• Stovetop: Add a splash of water or broth and warm over low heat, stirring occasionally.

Keep it covered while reheating so the rice stays soft.