Baked Chicken Legs with Flavorful Rice

📝 Ingredients

For the Chicken:

• 6 chicken legs (drumsticks, skin-on for best flavor)
• 2 tbsp olive oil
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme (or oregano)
• 1/2 tsp cumin
• Salt & black pepper (to taste)

For the Rice:

• 1 1/2 cups long-grain rice (basmati or jasmine)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium carrot, diced
• 1 tbsp tomato paste
• 3 cups chicken broth (or water + bouillon)
• 1 tsp paprika
• 1/2 tsp turmeric (optional, for color & flavor)
• 2 tbsp olive oil or butter
• Salt & black pepper (to taste)

Optional Garnish:

• Fresh parsley or cilantro, chopped
• Lemon wedges

👩‍🍳 Instructions

1. Season the Chicken:
   • Preheat oven to 375°F (190°C).
   • In a bowl, toss chicken legs with olive oil and seasonings (paprika, garlic powder, onion powder, thyme, cumin, salt, pepper).
   • Arrange on a plate and let marinate while you prepare the rice.
2. Prepare the Rice Base:
   • In a large oven-safe skillet (or Dutch oven), heat olive oil/butter.
   • Sauté onion, garlic, bell pepper, and carrot until softened (about 5 minutes).
   • Stir in tomato paste, paprika, turmeric, salt, and pepper. Cook 1–2 minutes.
3. Add Rice & Broth:
   • Stir in the rice to coat with the spices.
   • Pour in chicken broth and bring to a simmer.
4. Add Chicken & Bake:
   • Place the seasoned chicken legs on top of the rice mixture.
   • Cover with foil (or lid).
   • Bake for 35 minutes, then uncover and bake another 15–20 minutes until chicken is golden brown and rice is fully cooked.
5. Finish & Serve:
   • Fluff the rice gently with a fork.
   • Garnish with fresh parsley and a squeeze of lemon juice.
   • Serve hot.

💡 Tips

• For crispier skin, broil chicken legs for the last 3 minutes.
• Add frozen peas or corn to the rice before baking for extra color.
• Works great with chicken thighs as well.