Baked Chicken Legs and Rice is built for the kind of meal people actually search for: clear ingredients, a direct method, and enough detail to avoid the common texture or timing mistakes.
The recipe below keeps the core flavor familiar while making the process easy to follow on a phone in the kitchen.
Why this recipe works
- Use long-grain white rice; brown rice needs a different liquid ratio and longer baking time.
- Hot broth gives the rice a faster, more even start in the oven.
- If the chicken needs more color, broil briefly at the end while watching closely.
Ingredients
How to make baked chicken legs and rice
Step 1
Heat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish.
Step 2
Pat the drumsticks dry. Toss them with olive oil, paprika, garlic powder, thyme, onion powder, 3/4 teaspoon salt, and pepper.
Step 3
Spread the rice, onion, and garlic in the baking dish. Pour in the hot broth and stir once.
Step 4
Arrange the drumsticks over the rice. Cover tightly with foil and bake for 35 minutes.
Step 5
Remove the foil and bake 20 to 25 minutes more, until the rice is tender and the chicken is browned and cooked through.
Step 6
Rest 5 minutes. Fluff the rice around the chicken, sprinkle with parsley, and serve with lemon.
Practical serving ideas
Serve this recipe with a simple vegetable, salad, rice, bread, or another side that fits the dish. Keep the plate focused on the main recipe instead of padding the page with unrelated pairings. The related-recipes module below the recipe card should provide the discovery path to other Yumm Recipes pages.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container. Reheat only the portion you plan to eat, and use normal food-safety guidance for meat, seafood, dairy, and egg dishes. For recipes where crispness matters, use an oven, toaster oven, skillet, or air fryer rather than relying only on a microwave.
Recipe tips
- Use long-grain white rice; brown rice needs a different liquid ratio and longer baking time.
- Hot broth gives the rice a faster, more even start in the oven.
- If the chicken needs more color, broil briefly at the end while watching closely.
Looking for another dependable option? Browse more dinner recipes from the restored Yumm Recipes collection.
Frequently asked questions
Do I cook the rice first?
No. The rice cooks in the baking dish by absorbing the hot broth and chicken juices.
Can I use chicken thighs?
Yes. Bone-in skin-on thighs work well; adjust cooking time based on size and doneness.
Why is my rice still firm?
The dish may have lost steam. Add a small splash of hot broth, cover tightly, and bake a little longer.
Baked Chicken Legs and Rice
One-pan baked chicken legs and rice with seasoned drumsticks, fluffy rice and savory pan juices. An easy family dinner with minimal prep.
Ingredients
- 8 chicken drumsticks
- 1 1/2 cups (285 g) long-grain white rice, rinsed and drained
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 3/4 cups (650 ml) hot chicken broth
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp onion powder
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 tbsp chopped parsley
- Lemon wedges, for serving
Instructions
- Heat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish.
- Pat the drumsticks dry. Toss them with olive oil, paprika, garlic powder, thyme, onion powder, 3/4 teaspoon salt, and pepper.
- Spread the rice, onion, and garlic in the baking dish. Pour in the hot broth and stir once.
- Arrange the drumsticks over the rice. Cover tightly with foil and bake for 35 minutes.
- Remove the foil and bake 20 to 25 minutes more, until the rice is tender and the chicken is browned and cooked through.
- Rest 5 minutes. Fluff the rice around the chicken, sprinkle with parsley, and serve with lemon.
