Roasted Garlic Chicken and Rice

What is Basmati rice?

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• 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.

Roasted Garlic

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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

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– 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

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• 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.

Serving Suggestions

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• 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:

• Sausage Chicken Cassoulet
• Chicken Broccoli Rice Skillet
• Chicken in Wine Sauce with Mushrooms