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A baking dish filled with golden brown baked chicken and rice, ready to serve.

Baked "B.C.R." (Bone-in Crispy Chicken and Rice)

This recipe features bone-in, skin-on chicken pieces seared to crispy perfection and then baked with flavorful long-grain rice in a single oven-safe skillet. It’s a comforting and complete meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 650 kcal

Equipment

  • oven-safe skillet (like a cast iron pan)
  • Dutch oven
  • paper towels

Ingredients
  

Main

  • 2-3 lbs bone-in, skin-on chicken thighs and drumsticks
  • 1 ½ cups long-grain white rice Basmati or Jasmine
  • 3 cups low-sodium chicken broth
  • 1 medium onion chopped
  • 3-4 garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Fresh parsley chopped (for garnish)

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C). Pat the chicken pieces dry and season generously with salt, pepper, and paprika.

Cooking

  • Heat olive oil in an oven-safe skillet over medium-high heat, then sear the chicken skin-side down for 5-7 minutes until golden, flip, and sear for 2-3 minutes more. Remove chicken and set aside.
  • Add butter to the pan, sauté the chopped onion for 3-5 minutes, then add minced garlic and oregano and cook for 1 more minute until fragrant.
  • Stir in the rice, coating it with drippings, then pour in the chicken broth, bring to a simmer, and season with salt and pepper.
  • Place the seared chicken pieces skin-side up on top of the rice mixture.
  • Transfer the skillet to the preheated oven and bake for 30-35 minutes until the chicken is cooked through and the rice is tender. Broil for 2-3 minutes if crispier skin is desired.
  • Remove from the oven, cover loosely with foil, and let rest for 5-10 minutes. Garnish with fresh parsley before serving.

Notes

For extra flavor, consider marinating the chicken for at least 30 minutes (or up to overnight) in a mixture of olive oil, paprika, and oregano before searing. Be careful not to overcrowd the pan when searing the chicken; if necessary, sear in batches to ensure proper browning and crispiness. Always monitor the broiler carefully to prevent burning the chicken skin. The resting period is crucial for the chicken to redistribute its juices and for the rice to continue steaming and become perfectly tender.