Oven Baked Spanish Chicken with Rice
Savor the vibrant flavors of the Mediterranean with this Oven Baked Spanish Chicken with Rice—an effortlessly delicious one-pot meal that's as comforting as it is impressive. Bone-in, skin-on chicken thighs are rubbed with smoky paprika, garlic powder, and oregano, then baked atop a bed of aromatic rice infused with sautéed vegetables, crushed tomatoes, and savory chicken broth. The dish is finished with tender peas, fresh parsley, and a squeeze of zesty lemon for a bright and flavorful finale. Perfectly balanced and easy to prepare, this hearty recipe offers a golden, crispy chicken skin paired perfectly with fluffy, flavor-packed rice. Ideal for family dinners or entertaining, this recipe combines simplicity, bold Spanish-inspired flavors, and minimal cleanup in a single skillet.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 cup crushed tomatoes
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup frozen peas
- 4 pieces lemon wedges (for serving)
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels, then rub them with 1 tablespoon of olive oil, smoked paprika, garlic powder, oregano, 1 teaspoon of salt, and black pepper. Set aside to marinate while preparing the rice.
In a large oven-safe skillet or baking dish, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for 5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the long-grain white rice and cook for 2 minutes, allowing the rice to toast slightly.
Pour in the chicken broth, crushed tomatoes, and remaining 1 teaspoon of salt. Stir well to combine and ensure the rice is evenly distributed in the skillet.
Nestle the seasoned chicken thighs on top of the rice mixture, skin-side up. Make sure the chicken is not fully submerged, as the skin should remain exposed to crisp up.
Cover the skillet tightly with aluminum foil and bake in the preheated oven for 35 minutes.
After 35 minutes, remove the foil and scatter the frozen peas over the rice. Return the skillet to the oven and bake uncovered for an additional 15 minutes, or until the chicken skin is golden and the rice is tender.
Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the chicken and rice.
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.0 g | 256% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 7175 mg | 312% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 30.7 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4408 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
