Week Night Baked Chicken and Rice


For the Chicken Quarters:

• 4 chicken leg quarters

• 2 tablespoons olive oil

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme or rosemary

• Salt and pepper to taste

For the Tomato Rice:

• 1 cup long-grain white rice

• 1 can (14 oz) diced tomatoes, undrained

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 2 cups chicken broth

• 1 teaspoon dried oregano

• Salt and pepper to taste


For the Chicken Quarters:

• Preheat the oven to 375°F (190°C).

• In a small bowl, mix together the olive oil, paprika, garlic powder, dried thyme or rosemary, salt, and pepper.

• Rub the spice mixture all over the chicken leg quarters, ensuring they are evenly coated.

• Place the seasoned chicken quarters on a baking sheet or in a baking dish.

• Bake in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.

For the Tomato Rice:

• While the chicken is baking, prepare the tomato rice. In a large oven-safe skillet, heat a tablespoon of olive oil over medium heat.

• Add the chopped onion and minced garlic, sautéing until they become soft and translucent.

• Stir in the rice and cook for about 2 minutes, stirring occasionally until the rice is lightly toasted.

• Add the undrained diced tomatoes, dried oregano, salt, and pepper. Mix well.

• Pour in the chicken broth and bring the mixture to a boil.

• Once the chicken quarters are done baking, nestle them into the tomato rice mixture in the skillet.

• Cover the skillet with a lid or aluminum foil and return it to the oven for an additional 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

Leave a Comment