Oven Chicken and Rice Bake

Name: Oven Chicken and Rice Bake
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 4-6
Cuisine: Middle Eastern

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Mains

This easy oven chicken and rice bake is the perfect no-fuss meal. Throw it all in one pot and let the oven do the work.

PREP TIME

10 minutes

COOK TIME

1 hour 10 minutes

SERVES

4-6

About this recipe

This oven chicken and rice bake came to life after a dinner at a friend’s house. She cooked her meal entirely in the oven, and I remember thinking—what a brilliant idea for entertaining. No stovetop juggling, no extra mess. Just one tray, one oven, and a whole lot of flavour.

Her version had plain rice on the side, but I wanted something more complete—so I turned it into a full one-pot meal. The chicken cooks right on top of the rice, soaking in all the flavours of onion, tomato, and stock. It’s the kind of recipe I reach for when I want something hands-off but still hearty and satisfying.

There’s something so comforting about one-pot meals, especially when the oven does most of the work. You can prep everything in just a few steps, pop it in the oven, and walk away—no stirring, no hovering over the stove, and hardly any clean-up. It’s a lifesaver on busy weekdays, and an effortless way to feed a crowd when you’re hosting.

If you love baked meals, try my Juicy Baked Chicken Drumsticks—they’re in the oven in under five minutes. Or my Oven Roasted Chicken Chops—simple, garlicky, and packed with flavour. And don’t miss my Easy Chicken Risoni Bake—another one-pot winner for busy nights.

Ingredients

8 chicken drumsticks, seasoned with salt and pepper
3 tablespoons olive oil
2 onions, diced
2 cups basmati rice, washed
1 can (400 grams) diced tomatoes
3 cups chicken stock
Salt and pepper, to taste
½ cup parsley chopped
½ cup spring onion chopped

Notes from Rouba

Use the same pot for everything—it saves washing up later.
Covering the dish helps steam the rice evenly.

Method

Step 1. Sear the Chicken

Preheat the oven to 180°C fan-forced (350°F).

If you have a pot that goes from stove to oven, that’s ideal—it means fewer dishes later. Season the chicken drumsticks with salt and pepper. Heat olive oil in a large oven-safe pot or deep baking dish, then add the chicken and sear on both sides until golden. Remove and set aside.

Step 2. Cook the Base

In the same pot/pan and oil, sauté the diced onions until softened. Add a little more olive oil if needed. Stir in the basmati rice, add the diced tomatoes, then season with salt and pepper, Mix to combine and pour in the chicken stock.

Step 3. Assemble and Bake

Return the seared chicken on top of the rice mixture. Cover tightly with foil and bake for 50–60 minutes, or until the chicken is cooked and the rice is tender. Uncover and bake for an extra 5-10 minutes to allow the chicken to colour and any extra moisture to evaporate. Remove the chicken once again, fluff the rice, and stir through the parsley and spring onion. Place the chicken back on top or serve alongside.

A FEW THINGS YOU’LL WANT TO KNOW

Do I need to fry the chicken first?
Yes—browning it helps lock in moisture and keeps the chicken from turning pale or soggy. It also prevents blood spots from appearing while baking.

What if I don’t have stock?
No problem! Just use water and dissolve a chicken stock cube or powder into it first—don’t sprinkle it over the top. Or simply just use water. It still works.

Does it have to be chicken drumsticks?
No, you can use chicken chops too—just make sure they’re bone-in. Bone adds flavour and keeps the meat juicy.

What if I don’t have a pot that goes from stove to oven?
That’s fine! Just fry your chicken in a regular pan and cook the onion and rice base as usual. Then, transfer everything into a large oven-safe baking dish, cover it with foil, and continue baking.