Ultimate Baked Chicken & Peppers with Herbed Rice
Description
This dish brings together juicy oven-baked chicken seasoned with paprika, garlic, and herbs, roasted alongside sweet bell peppers and onions until caramelized. Served over fluffy herb-infused rice, it’s a comforting, colorful, and satisfying meal that is equally perfect for weeknights and entertaining. It’s low-effort, high-impact, and wonderfully aromatic.
Time Breakdown
Step Time
Prep ingredients 15 minutes
Marinate chicken (optional but recommended) 30 minutes–8 hours
Bake chicken & peppers 35–40 minutes
Cook herbed rice 20 minutes
Final assembly & rest 5 minutes
Total active time ~30 minutes
Total time 55–90 minutes depending on marination
Ingredients (Serves 4)
For the Baked Chicken & Peppers
4 chicken thighs or breasts (bone-in thighs recommended for juiciness)
2 tbsp olive oil
1 tbsp lemon juice
1 ½ tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp dried thyme
½–1 tsp salt (to taste)
½ tsp black pepper
3 bell peppers (mixed colors), sliced
1 medium red onion, sliced
3 cloves garlic, minced
Optional: ½ tsp chili flakes for heat
For the Herbed Rice
1 ½ cups long-grain white rice (or jasmine)
2 ½ cups chicken broth (or water + 1 bouillon cube)
1 tbsp olive oil
1 tsp dried parsley (or 1 tbsp fresh)
1 tsp dried basil or oregano
1 bay leaf (optional)
Salt to taste
Black pepper to taste
Optional finishing: fresh lemon zest or chopped fresh herbs
Instructions
Step 1 — Marinate the Chicken (Optional but Best)
In a bowl mix:
Olive oil, lemon juice, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper.
Coat chicken pieces thoroughly.
Marinate 30 minutes at room temperature or up to 8 hours refrigerated.
Step 2 — Prep the Vegetables
Slice bell peppers and onions into strips.
Add minced garlic.
Toss vegetables with a drizzle of olive oil, salt, pepper, and a pinch of oregano.
Step 3 — Assemble & Bake
Preheat oven to 400°F (205°C).
Spread peppers and onions in a lightly gressed baking dish.
Place chicken on top of the vegetables.
Bake 35–40 minutes, or until chicken reaches 165°F (74°C) internal temperature.
Broil for the last 2–3 minutes to brown the top (optional).
Let rest 5 minutes.
Step 4 — Make the Herbed Rice
Rinse rice until water runs clear.
In a pot, melt olive oil or heat oil.
Add rice and sauté 1 minute to lightly toast.
Add chicken broth, herbs, bay leaf, salt, and pepper.
Bring to a boil, cover, reduce to low heat, and cook 15 minutes.
Turn off heat and let rest 5 minutes.
Fluff with a fork and add fresh herbs or lemon zest if desired.
Step 5 — Serve
Place a bed of herbed rice on each plate.
Add chicken on top.
Spoon roasted peppers and pan juices over everything.
Garnish with parsley or lemon slices.
Optional Add-Ons
Add mushrooms or zucchini for more vegetables.
Swap rice with quinoa, couscous, or cauliflower rice.
Add feta cheese or olives for a Mediterranean twist.
Storage Tips
Keeps 3–4 days refrigerated.
Reheats well in microwave or skillet with a splash of broth.
Rice freezes well; chicken and peppers freeze decently but may soften.
Recipe Q&A
Q: Can I use chicken breasts instead of thighs?
A: Yes! Just reduce cooking time slightly. Breasts may finish in 25–30 minutes depending on thickness.
Q: Can I make this spicy?
A: Add chili flakes, hot paprika, or a drizzle of hot sauce before baking.
Q: Can I prepare this ahead?
A: Yes—marinate the chicken and pre-slice peppers the night before. Cook rice fresh for best texture.
Q: Can I make this dairy-free or gluten-free?
A: It’s naturally gluten-free. Use olive oil instead of butter for dairy-free.
Q: Why sauté the rice first?
A: Lightly toasting the grains enhances flavor and helps the rice stay fluffy, not sticky.