Oven Baked Chicken in one dish with rice! This can be all done in one dish and ready in less than an hour. All you need to do is the prep and then let the oven do all the hard work.
OVEN BAKED CHICKEN + RICE
Another oven baked chicken recipe for those of us who love dinner done in one dish. Out of site in the oven and ready in less than an hour. The oven is definitely my tool of choice, seems much less labour intensive when a meal is cooked in the oven, like you can walk away and go on with your life while dinner magically prepares itself. Even if that life is excitingly washing the dishes standing a metre from said oven.
This recipe cooks the main protein and the side of rice at the same time, this not only reduces dishes, it also allows the chicken to really flavour the rice as it cooks.
I could probably put together a month’s worth of these easy one dish dinners…. how easy would that be! This dish was a combined inspiration from Matt Preston’s Chicken Thighs in Hoisin Peanut Paste and my One Tray Honey Lime Chicken. You could throw in some green veggies like I did in my One Tray Oven Baked Salmon, just add them in the last 10 minutes on top of the rice. Bok Choy and snow peas would work perfectly with this dish.
Ingredients
- Chicken – I like to use (organic, where possible) chicken thighs with the skin on and bone in. This gives juicy chicken with crispy skin, the bone in also intensifies the flavour. You could replace with skinless, boneless thighs but you would need to reduce the cooking time by around 10 minutes. The results wont be as succulent.
- Hoisin Sauce – you cant really replace this in this recipe, Hoisin Sauces do vary in flavour so find one you and your family likes.
- Rice Wine Vinegar – you can replace this with another vinegar you may have in your pantry, such as; white wine vinegar, apple cider vinegar or even lemon or lime juice.
MORE ONE TRAY DINNERS TO TRY….
If you like lot’s of sauce, double the ingredients in the marinade. You could also add in some chopped fresh chilli! My kid’s are not up to spicy foods,
still trying to work out a way to start weaning them in. I could never eat anything spicy, even potato wedges used to send my tastebuds into a whirlwind. Then when I was pregnant with Sam I developed a spicy food super power and was suddenly eating triple chilli topped with chilli. To the amazement of my sister who has always had this power. Then poof! after he was born back to ultra mild curries and definitely no fresh chilli. Then, pregnant again, my powers came back and this time they have stayed. To the point where I have a bottle of Sriracha in the door of my fridge that is used more often than the tomato sauce.
Oven Baked Chicken – Cooking Tips
You need a baking dish that fits your chicken thighs snugly, this way they kind of form a lid over the rice. Where there are gaps of chicken you will get crispy bits of rice, which is fine, but you don’t want too many or your rice wont cook through thoroughly. It may take a bit of testing and checking to make sure both your rice is cooked and the chicken is cooked through. The size of your chicken thighs will also make a difference, I get mine from my local butcher and they are usually quite large.
Leftovers
Refrigerate leftovers in an airtight container and then turn them into a different meal the following day. Here are a couple of suggestions;
- Hoisin Peanut Chicken Lettuce Wraps – shred the leftover chicken for this healthy dinner.
- Chicken Wraps – use the leftover cooked chicken and shred into wraps for lunch boxes or an easy dinner.
- Chicken Stir Fry – shred the chicken and add in with your favourite veggies.
Have you tried this recipe? I love receiving feedback, leave a comment below or tag me on Instagram @kidseatbyshanai
You can find more of my easy recipes on Pinterest.
Print
One Tray Hoisin Peanut Chicken + Rice
Ingredients
- 6–8 chicken thighs, bone in or boneless
- 1 1/2 cups long grain rice
- 1 1/2 cups chicken stock
- 11/4 cups water
- 1/2 cup peanuts
- 1/2 cup Hoisin sauce
- 1 1/2 tablespoons rice wine vinegar
Instructions
Pre heat oven to 180°C with baking dish in the oven.
Once warmed, remove dish from oven, add rice, stock and water, cover with aluminium foil and put back in the oven for 25 minutes.
In a food processor blitz together the peanuts, Hoisin, rice wine vinegar and a pinch of salt.
Place chicken in a bowl and rub this marinade all over.
Remove rice from oven, top with chicken thighs, pour over any extra marinade, re cover with foil and bake a further 10 minutes.
Remove dish again from oven, take off foil and cook for a final 15 minutes uncovered.
Fluff rice with a fork and serve sprinkled with parsley.
Notes
If your chicken thighs are quite large, like mine were. Put back into the oven for another 10-15 minutes. I turned my oven up to 200° for this last cook to get the tops really nicely browned.
This recipe works best if the chicken thighs are covering the rice, so you need a dish that fits 6 chicken thighs snuggly, or you will have sections of crispy rice.
Watch how to make One Tray Hoisin Peanut Chicken and Rice here:
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This recipe was originally published December, 2017.
Chris
This looks awesome! And really easy. Any other marinade ideas? I’m allergic to peanuts. Thanks!
kidseatbyshanai@hotmail.com
Hi Chris, I am in the process of writing a post with a heap of freezer friendly marinade ideas, keep an eye out for it! There will be plenty without peanuts
Kat
Does this recipe call for 1 1/2 cups stock AND 1 1/4 cups water? Water is not in the ingredient list and not shown in your video but is listed in the directions.
Thanks – would like to try this!
kidseatbyshanai@hotmail.com
Hi Kat, yes it does require both, sorry I hadn’t been including water in my ingredients as it was so easily accessible. I will edit so to make clearer. Thanks, let me know how you go! I find it works best if the dish just fits the thighs, so they are covering the rice really well, otherwise you get a lot of crunchy bits of rice.