Roasted Garlic Chicken and Rice Recipe
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.Please note that the garlic cloves must be roasted before you begin the recipe. Here's how to do it.
Servings: 4
Calories: 435kcal
Ingredients
- 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
Instructions
- 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.
Notes
Calorie count is only an estimate.
Nutrition
Calories: 435kcal