18 Delicious Chicken Leg and Rice Recipes Savory

Craving something hearty and satisfying? Look no further! Our roundup of 18 Delicious Chicken Leg and Rice Recipes is here to save your dinner routine. From quick weeknight meals to cozy comfort food classics, these savory dishes are sure to delight. Perfectly seasoned chicken legs paired with fluffy rice—what’s not to love? Dive in and discover your next family favorite!

Garlic Butter Chicken Legs with Jasmine Rice

Get ready to fall in love with these Garlic Butter Chicken Legs, served over fluffy Jasmine Rice – a dish that’s as comforting as it is flavorful.

Ingredients

• 4 chicken legs
• 1 cup Jasmine rice
• 2 cups water
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Rinse the Jasmine rice under cold water until the water runs clear, then combine with 2 cups water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. While the rice cooks, mix the melted butter, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika in a bowl. Brush the chicken legs generously with the garlic butter mixture.
3. Place the chicken legs on a baking sheet and bake at 400°F for 25 minutes, then broil for an additional 5 minutes until the skin is crispy and golden.
4. Sprinkle the baked chicken legs with 1 tbsp fresh parsley before serving over the fluffy Jasmine rice.

The magic of this dish lies in the crispy, garlicky skin of the chicken paired with the aromatic Jasmine rice – a simple yet unforgettable combination.

Tip: For an extra flavor boost, stir a tablespoon of the garlic butter mixture into the cooked rice before serving.

Honey Soy Glazed Chicken Legs over Steamed Rice

Get ready to fall in love with these Honey Soy Glazed Chicken Legs, a perfect balance of sweet and savory that pairs beautifully with steamed rice for a comforting meal.

Ingredients

• 4 chicken legs
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 2 cups steamed rice, for serving

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup honey, 1/4 cup soy sauce, minced garlic, grated ginger, and 1/2 tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken legs and sear until golden brown, about 3 minutes per side.
4. Transfer the chicken legs to the prepared baking sheet and brush generously with the honey soy glaze.
5. Bake in the preheated oven for 25 minutes, brushing with more glaze halfway through, until the chicken is cooked through and the glaze is sticky and caramelized.
6. Serve the chicken legs hot over 2 cups of steamed rice, drizzling any remaining glaze over the top.

The magic of this dish lies in the double glaze application, ensuring each bite is packed with that irresistible honey soy flavor. The sticky glaze not only adds depth but also gives the chicken a gorgeous sheen.

Tip: For an extra kick, add a pinch of red pepper flakes to the glaze before brushing it on the chicken.

Crispy Baked Chicken Legs with Coconut Rice

Get ready to fall in love with these Crispy Baked Chicken Legs paired with fluffy Coconut Rice – a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 chicken legs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 cup jasmine rice
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss the chicken legs with 1 tbsp olive oil, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp black pepper until evenly coated.
3. Arrange the chicken legs on the prepared baking sheet. Bake for 35-40 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F.
4. While the chicken bakes, rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice, 1 1/2 cups coconut milk, 1/2 cup water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
5. Serve the crispy chicken legs over the coconut rice. The contrast between the crunchy, flavorful chicken and the creamy, aromatic rice is simply irresistible.

Tip: For an extra crispy skin, pat the chicken legs dry with paper towels before seasoning.

Spicy Cajun Chicken Legs and Dirty Rice

Get ready to spice up your dinner routine with these Spicy Cajun Chicken Legs and Dirty Rice, a dish that packs a punch of flavor and comfort in every bite.

Ingredients

• 4 chicken legs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 lb ground pork sausage
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1/4 cup diced celery
• 2 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F. In a large bowl, toss the chicken legs with 1 tbsp of the Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken legs and sear for 3-4 minutes on each side until golden brown. Transfer to a baking dish and bake for 25 minutes until cooked through.
3. In the same skillet, cook the ground pork sausage over medium heat until browned. Add the onion, green bell pepper, celery, and garlic, cooking for 5 minutes until vegetables are softened.
4. Stir in the rice, remaining 1 tbsp Cajun seasoning, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid is absorbed.
5. Serve the spicy Cajun chicken legs over the dirty rice. The smoky heat from the Cajun seasoning melds beautifully with the savory depth of the dirty rice, creating a dish that’s as flavorful as it is satisfying.

Tip: For an extra kick, add a pinch of cayenne pepper to the Cajun seasoning mix before coating the chicken.

Lemon Herb Chicken Legs with Basmati Rice

These Lemon Herb Chicken Legs with Basmati Rice are a zesty, flavorful dish that brings a little sunshine to your dinner table, perfect for those nights when you crave something light yet satisfying.

Ingredients

• 4 chicken legs
• 1 cup basmati rice
• 2 cups water
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. In a small bowl, mix together the olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and black pepper.
2. Place the chicken legs in a baking dish and pour the lemon herb mixture over them, ensuring they’re evenly coated. Bake for 35-40 minutes, or until the chicken is golden and cooked through.
3. While the chicken bakes, rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the 2 cups of water to a boil, add the rice, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.
4. Serve the chicken legs over the fluffy basmati rice, drizzling any remaining juices from the baking dish over the top for extra flavor.

The bright lemon and aromatic herbs infuse the chicken with a freshness that pairs beautifully with the delicate, nutty basmati rice, making every bite a delightful contrast of flavors and textures.

Tip: For an extra burst of freshness, garnish with chopped parsley or a few thin lemon slices before serving.

BBQ Chicken Legs with Corn and Rice Pilaf

Nothing says summer like BBQ chicken legs paired with a sweet corn and rice pilaf. This dish is a crowd-pleaser that brings the smoky flavors of the grill right to your dinner table.

Ingredients

• 4 chicken legs
• 1 cup BBQ sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup corn kernels (fresh or frozen)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your grill to medium-high heat (about 375°F). Brush the chicken legs with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill the chicken legs for 25 minutes, turning occasionally, until the internal temperature reaches 165°F. During the last 5 minutes, brush generously with BBQ sauce.
3. While the chicken cooks, heat a saucepan over medium heat. Add the rice, chicken broth, corn, garlic powder, onion powder, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Fluff the rice pilaf with a fork before serving alongside the BBQ chicken legs.

The caramelized BBQ sauce on the chicken legs contrasts beautifully with the light and fluffy rice pilaf, making every bite a perfect balance of smoky and sweet.

Tip: For an extra smoky flavor, add a teaspoon of smoked paprika to the rice pilaf.

Teriyaki Chicken Legs with Vegetable Fried Rice

Get ready to wow your family with these juicy Teriyaki Chicken Legs paired with a vibrant Vegetable Fried Rice—it’s a takeout favorite made right at home!

Ingredients

• 4 chicken legs
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 cups cooked white rice, cooled
• 1 cup mixed vegetables (carrots, peas, and corn)
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 2 green onions, sliced

Instructions

1. Preheat your oven to 375°F. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tbsp minced ginger. Place the chicken legs in a baking dish, pour the teriyaki sauce over them, and bake for 35 minutes, flipping halfway through.
2. While the chicken bakes, heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the mixed vegetables and stir-fry for 3 minutes. Push the vegetables to one side, pour in the beaten eggs, and scramble until set.
3. Add the cooked white rice and remaining 1 tbsp vegetable oil to the skillet. Stir-fry for 5 minutes until everything is well combined and the rice is slightly crispy. Stir in the sliced green onions.
4. Serve the baked teriyaki chicken legs hot over the vegetable fried rice. The caramelized teriyaki glaze on the chicken pairs perfectly with the fresh, crunchy vegetables in the rice.

Tip: For an extra flavor boost, let the chicken marinate in the teriyaki sauce for an hour before baking.

Curry Spiced Chicken Legs with Turmeric Rice

These Curry Spiced Chicken Legs with Turmeric Rice bring a burst of flavor to your dinner table, combining aromatic spices with tender chicken and vibrant rice for a meal that’s as colorful as it is delicious.

Ingredients

• 4 chicken legs
• 1 cup basmati rice
• 2 cups water
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F. In a small bowl, mix together 1 tbsp curry powder, 1 tsp turmeric, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
2. Rub the chicken legs with the spice mixture until evenly coated. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken legs and sear for 3-4 minutes on each side until golden brown.
3. Remove the skillet from the heat. Pour 1 cup basmati rice and 2 cups water around the chicken legs. Sprinkle the rice with 1 tbsp lemon juice.
4. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25 minutes, or until the rice is tender and the chicken is cooked through.
5. Garnish with 2 tbsp chopped fresh cilantro before serving.

The magic of this dish lies in the way the spices infuse both the chicken and rice, creating layers of flavor in every bite. The turmeric not only adds a beautiful golden hue to the rice but also a subtle earthiness that complements the curry perfectly.

Tip: For an extra flavor boost, let the chicken marinate in the spice mixture for an hour before cooking.

Roasted Chicken Legs with Wild Rice and Mushrooms

There’s something incredibly satisfying about the combination of juicy roasted chicken legs with earthy wild rice and mushrooms. This dish is a hearty, flavor-packed meal that’s perfect for any night of the week.

Ingredients

• 4 chicken legs
• 1 cup wild rice
• 2 cups chicken broth
• 1 cup sliced mushrooms
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme

Instructions

1. Preheat your oven to 400°F. Rinse the wild rice under cold water and drain.
2. In a medium pot, bring the chicken broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, season the chicken legs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried thyme.
4. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken legs and sear for 3-4 minutes on each side until golden brown.
5. Remove the skillet from the heat and scatter the sliced mushrooms around the chicken. Transfer the skillet to the oven and roast for 25 minutes, or until the chicken is cooked through and the mushrooms are tender.
6. Serve the roasted chicken legs over the cooked wild rice, spooning any pan juices over the top.

The crispy skin of the chicken paired with the nutty wild rice and savory mushrooms creates a dish that’s both comforting and sophisticated.

Tip: For an extra flavor boost, stir a tablespoon of butter into the cooked wild rice before serving.

Chicken Leg Adobo with Garlic Rice

This Chicken Leg Adobo with Garlic Rice is a comforting, flavor-packed dish that brings the warmth of Filipino cuisine right to your kitchen.

Ingredients

• 4 chicken legs (thigh and drumstick)
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1 cup water
• 5 garlic cloves, minced
• 1 teaspoon whole black peppercorns
• 3 bay leaves
• 2 tablespoons vegetable oil
• 1 cup jasmine rice
• 2 cups water
• 2 tablespoons butter
• 2 garlic cloves, minced (for the rice)
• 1/4 teaspoon salt

Instructions

1. In a large pot, combine chicken legs, soy sauce, vinegar, 1 cup water, minced garlic, peppercorns, and bay leaves. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 30 minutes, turning the chicken halfway through.
2. Remove the lid and continue to simmer for another 15 minutes to reduce the sauce slightly.
3. While the chicken cooks, prepare the garlic rice. Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, melt butter over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute. Add the rinsed rice, 2 cups water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
4. Serve the chicken legs over the garlic rice, spooning some of the adobo sauce over the top.

The magic of this dish lies in the balance of tangy vinegar and rich soy sauce, creating a deeply flavorful sauce that the garlic rice soaks up beautifully.

Tip: For an extra crispy skin, broil the chicken legs for 2-3 minutes after simmering.

Smoky Paprika Chicken Legs with Spanish Rice

Get ready to spice up your dinner routine with these Smoky Paprika Chicken Legs paired with flavorful Spanish Rice—a dish that brings a touch of Spanish flair to your table with minimal fuss.

Ingredients

• 4 chicken legs
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup diced tomatoes
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1/2 tsp turmeric
• 1/4 tsp cumin

Instructions

1. Preheat your oven to 375°F. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the chicken legs with 1 tbsp olive oil, then coat them evenly with the spice mixture.
2. Place the chicken legs on a baking sheet and bake for 35-40 minutes, until the skin is crispy and the internal temperature reaches 165°F.
3. While the chicken bakes, prepare the Spanish rice. In a medium saucepan, sauté 1/4 cup diced onion and 1/4 cup diced bell pepper in a bit of olive oil until soft, about 5 minutes. Add 1 cup long-grain white rice, 1/2 tsp turmeric, and 1/4 tsp cumin, stirring to coat the rice in the spices.
4. Pour in 2 cups chicken broth and 1/2 cup diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
5. Serve the smoky paprika chicken legs over a bed of Spanish rice for a meal that’s bursting with color and flavor. The smoked paprika gives the chicken a deep, woodsy aroma that’s perfectly balanced by the bright, earthy rice.

Tip: For an extra smoky flavor, try using a smoked sea salt in the spice rub.

Chicken Legs with Pineapple Fried Rice

Transform your weeknight dinner with these juicy chicken legs paired with a sweet and tangy pineapple fried rice that’s bursting with flavors.

Ingredients

• 4 chicken legs
• 1 cup jasmine rice, cooked and cooled
• 1 cup fresh pineapple, diced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup red bell pepper, diced
• 1/4 cup green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Season the chicken legs with salt and black pepper, then bake for 35 minutes until golden and cooked through.
2. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add garlic and red bell pepper, sautéing for 2 minutes until fragrant.
3. Add the remaining 1 tbsp oil to the skillet, then stir in the cooked jasmine rice, pineapple, and soy sauce. Cook for 5 minutes, stirring occasionally.
4. Sprinkle brown sugar over the rice, mixing well to combine. Cook for an additional 2 minutes until everything is heated through.
5. Garnish the fried rice with green onions and serve alongside the baked chicken legs.

The caramelized pineapple pieces add a delightful sweetness that contrasts beautifully with the savory chicken, making every bite a perfect balance.

Tip: For an extra crispy skin on your chicken legs, broil them for the last 2-3 minutes of baking.

Herbed Chicken Legs with Lemon Rice

Nothing beats the comforting aroma of herbed chicken legs roasting alongside zesty lemon rice, a dish that promises to deliver both flavor and simplicity to your weeknight dinner.

Ingredients

• 4 chicken legs
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lemon, zested and juiced
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F. In a large bowl, toss the chicken legs with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tbsp dried thyme, and 1 tbsp dried rosemary until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken legs and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
3. In the same skillet, add the rice, chicken broth, lemon zest, lemon juice, and minced garlic. Stir to combine, then nestle the chicken legs back into the skillet.
4. Cover the skillet with a lid or aluminum foil and bake for 25 minutes, or until the rice is tender and the chicken is cooked through.
5. Let the dish rest for 5 minutes before serving. The lemon rice absorbs all the herby juices from the chicken, creating a vibrant and aromatic side that perfectly complements the tender meat.

Tip: For an extra crispy skin, broil the chicken legs for the last 2-3 minutes of cooking.

Chicken Legs and Rice with Black Beans

There’s something incredibly comforting about a one-pan meal, and this Chicken Legs and Rice with Black Beans is no exception—packed with flavor and easy to clean up!

Ingredients

• 4 chicken legs
• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 2 cups chicken broth
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F. In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken legs with salt, black pepper, garlic powder, and cumin, then brown them in the skillet for about 3 minutes per side.
2. Remove chicken and set aside. In the same skillet, add rice, black beans, and chicken broth, stirring to combine. Bring to a simmer.
3. Place the chicken legs back on top of the rice mixture. Cover the skillet with a lid or foil and bake for 35 minutes, or until the rice is tender and the chicken is cooked through.
4. Remove from the oven and let it sit covered for 5 minutes. Sprinkle with chopped cilantro before serving.

The magic of this dish lies in the way the rice absorbs all the savory juices from the chicken, creating a deeply flavorful base that’s perfectly complemented by the earthy black beans.

Tip: For an extra crispy skin, broil the chicken legs for the last 2-3 minutes of cooking.

Sticky Ginger Chicken Legs with Sticky Rice

Get ready to fall in love with these Sticky Ginger Chicken Legs paired with perfectly sticky rice—a dish that brings the comfort of home cooking with a punch of flavor.

Ingredients

• 4 chicken legs
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 cup sticky rice
• 1 1/2 cups water
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp grated fresh ginger, and 2 cloves minced garlic.
2. Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium-high heat. Add the chicken legs and sear until golden brown, about 3 minutes per side.
3. Pour the soy sauce mixture over the chicken, turning to coat evenly. Transfer the skillet to the oven and bake for 25 minutes, basting halfway through, until the chicken is cooked through and the sauce is sticky.
4. Meanwhile, rinse 1 cup sticky rice under cold water until the water runs clear. Combine the rice, 1 1/2 cups water, and 1/2 tsp salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the water is absorbed and the rice is tender.
5. Serve the sticky ginger chicken legs over the sticky rice, drizzled with any remaining sauce from the skillet.

The magic of this dish lies in the caramelized glaze that forms on the chicken, creating a perfect balance of sweet and savory with every bite.

Tip: For an extra sticky glaze, broil the chicken for the last 2-3 minutes of cooking, watching closely to prevent burning.

Chicken Legs with Saffron Rice and Peas

There’s something incredibly comforting about the combination of tender chicken legs and fragrant saffron rice, especially when sweet peas are stirred in for a pop of color and freshness.

Ingredients

• 4 chicken legs
• 1 cup basmati rice
• 2 cups chicken broth
• 1/2 teaspoon saffron threads
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Preheat your oven to 375°F. Season the chicken legs with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add the chicken legs and sear until golden brown, about 4 minutes per side. Remove the chicken and set aside.
3. In the same skillet, add the basmati rice, chicken broth, and saffron threads. Stir to combine, then bring to a simmer.
4. Return the chicken legs to the skillet, nestling them into the rice. Cover and transfer to the oven. Bake for 25 minutes.
5. Remove the skillet from the oven and stir in the frozen peas. Cover and let sit for 5 minutes to allow the peas to warm through.

The saffron infuses the rice with a golden hue and a subtle floral aroma, making this dish as beautiful as it is flavorful.

Tip: For an extra layer of flavor, toast the saffron threads in a dry pan for about 30 seconds before adding them to the rice.

Chicken Legs and Rice with Creamy Mushroom Sauce

There’s something incredibly comforting about chicken legs simmered in a creamy mushroom sauce over a bed of fluffy rice. This dish is a weeknight hero that feels a bit fancy without any fuss.

Ingredients

• 4 chicken legs (thighs and drumsticks attached)
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup heavy cream
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Season the chicken legs with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken legs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, melt butter. Add mushrooms, garlic, remaining 1/2 tsp salt, 1/4 tsp black pepper, and thyme. Cook until mushrooms are soft, about 5 minutes.
4. Stir in rice and chicken broth, bringing to a boil. Nestle the chicken legs into the rice. Cover and bake for 25 minutes.
5. Remove skillet from oven. Stir in heavy cream and sprinkle with parsley. Serve hot, with the creamy mushroom sauce spooned over the chicken and rice.

The magic here is in the sauce—creamy, mushroomy, and rich, it turns simple chicken and rice into something special. The rice absorbs all the flavors while baking, making every bite delicious.

Tip: For an extra flavor boost, use a mix of wild mushrooms instead of just cremini.

Chicken Legs with Rice and Spinach

Nothing beats the comfort of a one-pan meal, especially when it combines juicy chicken legs with fluffy rice and vibrant spinach. This dish is a weeknight hero, offering a balanced meal with minimal cleanup.

Ingredients

• 4 chicken legs (drumsticks and thighs attached)
• 1 cup long-grain white rice
• 2 cups fresh spinach, roughly chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp paprika
• 2 cups chicken broth
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F. In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat.
2. Season the chicken legs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp paprika. Add them to the skillet, skin-side down, and cook for 5 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, add the rice, stirring to coat in the remaining oil and chicken drippings. Pour in 2 cups chicken broth and 1 tbsp lemon juice, scraping up any browned bits.
4. Bring to a simmer, then nestle the chicken legs back into the skillet. Cover and transfer to the oven. Bake for 25 minutes.
5. Remove the skillet from the oven, scatter 2 cups fresh spinach over the top, and cover again. Let sit for 5 minutes until the spinach wilts.

The magic of this recipe lies in the crispy-skinned chicken legs perched atop the lemony rice and spinach, creating layers of texture and flavor in every bite.

Tip: For an extra flavor boost, sprinkle grated Parmesan over the dish before serving.

Conclusion

We hope this roundup of 18 delicious chicken leg and rice recipes has inspired your next meal! Each dish offers a unique twist on this classic combo, perfect for any home cook looking to spice up their dinner routine. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access to these savory recipes. Happy cooking!