Roasted Garlic Chicken and Rice is so incredibly delicious. A true comfort food, with whole roasted garlic cloves and fresh herbs, everyone will love this main course.
In this Roasted Garlic Chicken and Rice recipe, whole roasted garlic cloves transform the chicken and brown Basmati rice into a delicious, hearty and comforting meal.
I’m telling you, every bite will melt in your mouth.
This is one of the garlic chicken and rice recipes because the two are cooked together in one pan, with roasted garlic seeping into every morsel.
What are the ingredients?
- boneless, skinless chicken thighs
- olive oil
- roasted garlic cloves
- fresh lemon juice
- fresh thyme
- chicken stock
- brown basmati rice
- salt, pepper
What is Basmati rice?
- Although many countries now grow Basmati rice, it’s originally from India and Pakistan.
- Basmati is a very slender, long grain rice that’s very aromatic.
- Is basmati rice healthy? Like all rice, it’s available in white or brown. And all brown rice varieties are essentially white rice without the husk, bran layer and germ removed. So brown basmati rice is thought to be healthier because most of the nutrients are in these layers.
- Brown Basmati rice has a lovey nut-like flavor that is wonderful with roasted garlic and chicken. The combined flavors are so tasty together, and make for such a comforting meal.
The roasted garlic can be made up to a week ahead of time, and must be made before you begin the recipe. It’s very easy and takes about 1 hour and 40 minutes. Here’s How To Roast Garlic Easily.
How to Roasted Garlic Chicken and Rice
– Combine roasted garlic with olive oil, lemon juice and thyme. Season to taste with salt and pepper and then rub each chicken thigh with it on both sides evenly, and set aside.
– Soften onions in olive oil in a medium-sized pot. Add the rice, stir to blend, and sprinkle with salt and pepper.
– Pour in chicken stock, turn the heat to high and bring it to a boil. Then reduce the heat, cover and simmer until it’s about halfway done, for 15 to 20 minutes. Some of the stock will not have been absorbed — it will finish cooking later in the oven. Pour the rice into a 10 x 8 inch baking dish, and let it cool until it’s room temperature.
– Place the marinated chicken pieces on top of the rice in the baking dish, sprinkle generously with salt and pepper, and add all of the remaining roasted garlic cloves, sticking them between the chicken pieces.
– Bake, uncovered, in a 375°F oven for 15 minutes. Then cover with foil, and continue to bake until the chicken is cooked through and the rice is tender, about 15 more minutes.
– Season to taste with salt and pepper and serve.
(More detailed instructions are in the recipe card below.)
Recipe Tips and Substitutions
- You can roast the garlic the same day you make this, though it has to be ready when you begin the recipe. It’s super easy and roasts for about 90 minutes. It can also be made up to a week ahead of time and kept refrigerated.
- Be sure to follow the instructions for the rice carefully. You have to partially cook it on the stove, before combining it with the other ingredients in the baking dish. The results of this method are wonderful.
- If you don’t have unsalted stock, just be careful not to add to much salt when you season to taste.
- The fresh thyme is great in this recipe, but fresh oregano and rosemary would also work — or any combination thereof. (If you use rosemary, just use a bit less so it doesn’t overpower any of the other flavors.)
- You can also make this with boneless, skinless chicken breasts or bone-in, skin on chicken pieces. The cooking time might be a bit more or less for the boneless breasts, depending on their thickness. And for bone-in (skin on or not), the cooking time will be at least 15 additional minutes. If you choose to make this with skin-on pieces, the marinade should be rubbed mostly beneath the skin with a bit on top.
- This chicken and rice main course is fantastic with almost any salad or side of green vegetables, like lemon asparagus or steamed artichokes.
- Sometimes I add spinach, peas or zucchini directly to the baking dish and serve it as a one pan meal.
I hope you love this Roasted Garlic Chicken and Rice as much as my family and I do!
More chicken and rice recipes:
Roasted Garlic Chicken and Rice Recipe
- ¼ cup plus about 1 tablespoon olive oil, divided
- ½ cup roasted garlic, divided (about 4 small heads)
- 2 teaspoons lemon juice
- 1 tablespoon finely chopped, fresh thyme, washed and dried
- 1½ pounds chicken thighs, skinless, boneless
- ¾ cup finely chopped onion
- 2 cups chicken stock (preferably unsalted)
- 1 cup brown basmati rice
- salt and freshly ground black pepper
- Preheat the oven to 375°F.
- Marinate chicken. Use a fork to combine ¼ cup of the roasted garlic with ¼ cup of the olive oil, lemon juice and thyme. Season to taste with salt and pepper. Rub each chicken thigh with it on both sides evenly, and set them aside on a plate.
- Begin cooking rice. Add the remaining 1 tablespoon of the olive oil to the bottom of a medium-sized pot and place it over medium-low heat. Add the onion and cook to soften, about 5 minutes. Then add the rice and stir to coat it well with the oil and onions. Sprinkle generously with salt and pepper. Now pour in the chicken stock, turn the heat to high and bring it to a boil. Then reduce the heat to the lowest setting, cover and simmer for 15 to 20 minutes. It won't be quite done, and some of the stock will not have been absorbed -- it will finish cooking later in the oven.
- Assemble and bake. After the rice has cooked for about 15 minutes, pour it, along with the remaining stock into a 10 x 8 inch baking dish, and let it cool until it's room temperature. Then add the marinated chicken pieces to the baking dish, sprinkle generously with salt and pepper, and add all of the remaining roasted garlic, sticking it between the chicken pieces.
- Bake. Bake, uncovered, in the preheated 375°F oven for 15 minutes. Then cover with foil, and continue to bake until the chicken is cooked through and the rice is tender, about 15 more minutes. (If the rice needs more time, remove the chicken, cover with foil, and cook until it’s done.)
- Season and serve. Season to taste with salt and pepper (if necessary) and serve.