Go Back
Sheet Tray Chicken and Rice Recipe

Sheet Tray Chicken and Rice Recipe - Cheap Delicious Meals

I love a meal that makes both my kitchen and my taste buds dance. That’s why Sheet Tray Chicken and Rice has stolen my heart. One sheet, one pot, and voila! It’s satisfying all around. Imagine a Sunday dinner or a busy weeknight. 
You just want something tasty and easy. This dish fits that bill perfectly, bringing together tender chicken and fluffy, flavored rice, almost like a cozy hug for your stomach.
Let’s embark on this culinary journey together, with every ingredient and step crafted to ensure success in the kitchen.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 5
Course: Dinner
Cuisine: American
Calories: 531
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • 6 skinless, bone-in chicken thighs
For the Rice:
  • 1 tablespoon fresh lemon juice
  • 1 and ½ cups uncooked basmati rice
  • 1 and ½ cups hot vegetable or chicken broth
  • 1 and ¼ cups hot water
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1/2 teaspoon of dried rosemary
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

Step 1: Preheat Your Oven
  1. Start by setting your oven to 425°F (220°C). This temperature helps everything cook evenly, giving that delicious caramelization we crave.
Step 2: Prepare the Chicken
  1. In a large bowl, mix the olive oil, onion powder, smoked paprika, pepper, basil, and salt. Toss the chicken thighs in the bowl, coating them generously with this spice mixture. Let these sit while you prep the rice. Mental note: Soaking up these spices now means tastier chicken later!
Step 3: Make the Rice Mixture
  1. In a separate bowl, combine the basmati rice, chopped onion, minced garlic, sour cream, melted butter, dried rosemary, kosher salt, and black pepper. Stir this mixture, letting the flavors mingle while you prepare the pan.
Step 4: Assemble on the Sheet Tray
  1. Grab a large baking sheet. Spread the rice mixture across the bottom evenly. Pour over the hot vegetable or chicken broth and water.
    Lay the seasoned chicken thighs right on top. This arrangement ensures that the rice absorbs all the flavors as it cooks.
Step 5: Bake
  1. Place the baking sheet in the preheated oven. Bake for about 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C), while the rice becomes fluffy and tender. Midway through, you can give it a gentle stir if you like, but I often skip this for less hassle.
Step 6: Rest and Serve
  1. Once done, let the dish rest for about five minutes. This allows the juices to redistribute. Then, serve hot. Your kitchen will smell so good that it could almost be unfair to others who haven’t entered yet!

Notes

  • Use Bone-In Chicken: Bone-in thighs offer more flavor and moisture than boneless cuts.
  • Let the Chicken Marinate: If you have time, letting the seasoned chicken sit for an hour or two can deepen the flavor.
  • Opt for High-Quality Broth: The broth really impacts the flavor of the rice, so choose a brand you love or make your own.
  • Rice Type Matters: Basmati works well, but jasmine rice is another excellent choice for a different flavor and aroma.
  • Be Mindful of Oven Variability: Cooking times can vary due to different oven types, so keep an eye on your chicken and rice.