CK's Kitchen: Oven-baked chicken and rice a golden comfort food

I try to make dinner for the whole house as often as I can, though honestly, not as often as I'd like. This chicken and rice bake first caught my eye because of the photo — golden, cozy, and basically whispering "comfort food." But what really sold me was the flavor: a quick marinade loaded with good-for-you spices. And the best part: The oven does the heavy lifting. "Cover and bake for 45 minutes." Ahhh, those words spell freedom to a home cook. That's treadmill time, extra meal prep time, or even a chance to tackle one of those kitchen chores like organizing the junk drawer, clearing out the fridge, or finally figuring out what's hiding in the back of the pantry. Efficiency mode activated The hands-on part of this recipe couldn't be easier. In fact, giving the chicken a rubdown with those fragrant spices felt like a moment of self care, where aromatherapy met dinner prep. Fast-forward about 20 minutes, and I was layering a bed of basmati rice in my favorite ceramic baking dish, stirring in chopped onion, and then nestling the chicken on top. Once that protein-packed beauty was tucked into the oven, I switched gears and sautéed zucchini in my trusty cast-iron skillet (seriously, this pan is my go-to for everything — eggs, fish, veggies, you name it) with a sprinkle of king shallot seasoning blend. Then came my Sunday reset of deep cleaning, organizing and reclaiming my kitchen from the chaos of the week. A rating of 4.86 stars I almost never read the comments before making a recipe — unless the stakes are high. And let's be real, a weekend family dinner didn't feel like high stakes. Still, after tasting this dish, I totally understand that 4.86-star rating. So close to perfect … but not quite. The chicken thighs and rice were a little on the dry side. Reviewers had plenty of fixes: shorten the bake time, swap water for chicken broth, fluff the rice with butter, or toss in spinach right after it comes out of the oven. All great ideas. Paired with my seasoned zucchini, it was good, but all three of us agreed it needed something extra. Next time (and yes, there will be a next time — this week, in fact), I'm adding broth and maybe some roasted mushrooms and a handful of spinach for good measure. Because life's too short for dry rice. Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Oven baked chicken and rice For the chicken 3 tablespoons olive oil 6 garlic cloves minced 1 tablespoon paprika 3 teaspoons oregano 2 teaspoons thyme 1 ½ teaspoons salt 1 ½ teaspoons black pepper ¼ teaspoon turmeric powder 8 boneless skinless chicken thighs 3-3 ½ pounds Chopped parsley for serving For the rice 1 ½ cups basmati rice rinsed 1 tablespoon olive oil 1 small onion finely diced ¾ teaspoon salt ¼ teaspoon black pepper 2 cups hot water Preheat the oven to 375°F. In a large mixing bowl, whisk the olive oil, garlic, paprika, oregano, thyme, salt, pepper and turmeric. Add the chicken thighs and mix until the chicken is well coated. Allow it to marinate at room temperature for 20 minutes. In a 9- by 13-inch baking dish, add the rice, olive oil, onion, salt, pepper and hot water. Stir to combine everything together. Arrange the marinated chicken thighs over the rice. Cover with foil and bake covered for 45 minutes. Uncover and continue to bake uncovered for 15 more minutes, or until the chicken is cooked through and browned. Remove from the oven. Use tongs to set the chicken aside and fluff the rice with a fork. Return the chicken back on top of the rice, garnish with fresh parsley and serve. Notes Storage: Store leftovers right in the dish or in an air-tight container for up to 4 days. To reheat, just place in the microwave until warmed through. Freezing Instructions: Cut the cooked casserole into portions and place them in freezer bags or airtight containers for up to 3 months. When you're ready to eat, thaw a portion in the fridge overnight and then reheat. Make-ahead tip: Prepare all ingredients except for water in a freezer-safe dish. Instead of baking, cover it with plastic wrap and aluminum foil and freeze for up to 3 months. When ready to serve, let the frozen casserole defrost overnight in the fridge. Remove the plastic wrap, add hot water, and bake following the recipe instructions. Nutrition Serving: 1 thigh + 1 cup rice. Calories: 437; carbohydrates: 31g; protein: 41 g; fat: 16 g; saturated fat: 3g; polyunsaturated fat: 3g; monounsaturated fat: 8g; trans fat: 0.04g; cholesterol: 189mg; sodium: 764mg; potassium: 585mg; fiber: 1g; sugar: 1g; vitamin A: 514mg; vitamin C: 2mg; calcium: 50mg; iron: 2mg. Source: feelgoodfoodie.net/recipe/oven-baked-chicken-and-rice