Baked Chicken Legs And Rice

This easy baked chicken legs and rice recipe might be your new weeknight hero. Inspired by the warm, earthy spices of Moroccan cuisine, it brings together juicy, oven-roasted chicken and fluffy rice infused with aromatic herbs and a hint of citrus.

Whether you’re feeding a hungry family or simply looking for a no-fuss dinner with minimal cleanup, this one-pan baked chicken legs and rice dish delivers bold flavor with simple ingredients. It’s the kind of recipe you can rely on—hearty, satisfying, and perfect for cozy evenings or weekend gatherings. Ready to discover why this Moroccan favorite deserves a spot in your regular rotation? Let’s dive in.

History of Moroccan Cuisine – @moroccanfoodie

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4
• Calories: ~460 kcal per serving (estimate may vary based on portion size and ingredients used)

Ingredients for Baked Chicken Legs and Rice – Moroccan Style

Before we dive into the magic of baking, let’s talk about what you’ll need to bring this flavorful one-pan Moroccan dish to life. These ingredients are simple, but when combined, they create a rich, savory meal that feels like it simmered all day—without the fuss.

For the Chicken:

• 4 bone-in chicken legs (drumstick + thigh), skin on
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon ground ginger
• Salt and pepper to taste
• Juice of ½ lemon

Tip: Marinating the chicken for even 15–30 minutes lets those Moroccan spices soak in beautifully.

For the Rice:

• 1 cup long-grain white rice (rinsed until water runs clear)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 ¼ cups chicken broth (low sodium preferred)
• 1 tablespoon tomato paste
• 1 teaspoon Moroccan spice blend (or a mix of cumin, paprika, and coriander)
• Salt to taste
• Chopped fresh parsley for garnish (optional)

Note: You can swap white rice for basmati or jasmine, but adjust the liquid ratio slightly depending on the grain.

Why These Ingredients Work

Each item serves a purpose—olive oil helps crisp the chicken skin, turmeric and paprika lend that signature Moroccan color and warmth, while onions, garlic, and tomato paste create a rich flavor base for the rice. Cooking everything in the same pan allows the rice to soak up all the savory juices, giving you that irresistible, spoon-worthy texture.

Whether you’re a beginner or a seasoned cook, this simple baked chicken legs and rice list keeps things approachable without sacrificing the depth Moroccan cuisine is known for.

Let’s get cooking!

Moroccan Spice Guide – Moroccan Foodie

How to Bake Chicken Legs and Rice the Moroccan Way

Ready to bring those bold Moroccan flavors to your kitchen? This one-pan baked chicken legs and rice recipe is all about ease, aroma, and that perfect balance of crisp, juicy chicken with tender, flavorful rice. Let’s walk through it together — step by step.

Step-by-Step Instructions

1. Preheat the oven and prep the pan

• Preheat your oven to 375°F (190°C).
• Lightly grease a large oven-safe baking dish or skillet with olive oil.

Why it matters: A preheated oven ensures even cooking and crispier chicken skin.

2. Season and marinate the chicken

• In a mixing bowl, combine the chicken legs with:
  • Olive oil
  • Paprika, cumin, turmeric, ground ginger
  • Salt, pepper, and lemon juice
• Massage the spices into the chicken and let it marinate for 15–30 minutes (longer if time allows).

Shortcut? If you’re in a rush, even 10 minutes of marinating will infuse great flavor.

3. Sauté the aromatics

• In a skillet over medium heat, sauté chopped onion and garlic in a splash of olive oil until soft and fragrant (about 3–4 minutes).
• Stir in the tomato paste and Moroccan spice blend. Cook for 1–2 minutes to release the aromas.

This step deepens the flavor of your rice base—don’t skip it!

4. Add the rice and broth

• Stir the rinsed rice into the pan and mix to coat with the aromatics.
• Pour in the chicken broth, season lightly with salt, and stir.

Pro tip: Make sure the rice is evenly spread out for uniform cooking.

5. Nestle the chicken on top

• Place the marinated chicken legs on top of the rice mixture, skin side up.
• Cover tightly with foil or a lid.

6. Bake covered (first stage)

• Bake in the preheated oven for 40–45 minutes.

Wondering how long to bake chicken legs with rice? This two-stage approach keeps the rice fluffy while the chicken stays juicy.

7. Bake uncovered (second stage)

• Remove the foil and bake for another 15–20 minutes until the chicken skin is golden and slightly crisp, and the rice is fully cooked.

Optional: For extra crispy skin, broil for 2–3 minutes at the end—but watch it closely!

8. Rest and serve

• Let the dish rest for 5 minutes before serving.
• Garnish with fresh parsley or lemon wedges for a bright finish.

There you have it — a simple baked chicken legs and rice recipe, done Moroccan-style, all in one pan. From weeknight meals to laid-back weekend dinners, this dish always delivers warm, spiced comfort with minimal cleanup.

USDA Safe Chicken Cooking Guidelines

Let’s keep going with some MoroccanFoodie community tips in the next section!

MoroccanFoodie Community Tips and Praise

One of the things we love most about this easy baked chicken legs and rice recipe is how much creativity it sparks in our community. Readers from all over have shared how they’ve added their own twists, simplified the steps for busy nights, or even turned it into a flavorful chicken leg and rice casserole with a Moroccan flair.

Here are some favorite tips and real-life adaptations from our kitchen-savvy friends:

🧡 Reader-Favorite Enhancements:

• “I added diced carrots and bell peppers to the rice before baking — amazing flavor and a pop of color!”
  Try it if you want to sneak in more veggies without extra effort.
• “Swapped the chicken legs for thighs because that’s what I had. Still turned out juicy and packed with flavor!”
  Great example of working with what’s in your fridge — this recipe is very forgiving.
• “Used homemade Ras El Hanout for the seasoning. Totally elevated the whole dish!”
  If you’re a spice lover, this is a fun upgrade.

Smart Shortcuts:

• Pre-cook the onions and garlic the night before to save time on weeknights.
• Use pre-mixed Moroccan spice blends for convenience without compromising flavor.
• Cooking for a crowd? Double the recipe in a deeper baking dish — it scales beautifully.

Community Shout-Outs:

• “I served it at a family dinner, and everyone went back for seconds!”
• “This was my first time baking chicken and rice in one pan—so easy, and the clean-up was a breeze.”
• “Comfort food meets exotic spices. This is going in my regular rotation!”

Whether you stick to the recipe or make it your own, the Moroccan baked chicken legs and rice experience is all about flavor, ease, and sharing something homemade with the people you love. And honestly, that’s the heart of great cooking.

Got a version of your own? We’d love to hear it! Drop your spin on the recipe in the comments or tag us @MoroccanFoodie for a chance to be featured.

Equipment You’ll Need for This One-Pan Wonder

You don’t need a professional kitchen to make this simple baked chicken legs and rice recipe shine. In fact, one of the best parts about this dish is how few tools it requires — keeping things easy, efficient, and low on cleanup.

Here’s exactly what you’ll need to bring this flavorful Moroccan meal to life:

All equipment is available on Amazon store with high quality and reasonable prices.

Essential Cooking Tools:

• Large oven-safe baking dish or deep skillet
  Choose a dish that’s deep enough to hold both the chicken and rice without spilling over. A cast iron skillet, ceramic baking dish, or Dutch oven works great.
• Mixing bowl
  For marinating your chicken with those bold Moroccan spices. Pro tip: Use a bowl large enough to massage the seasoning evenly.
• Wooden spoon or spatula
  Ideal for sautéing your aromatics and spreading the rice mixture evenly in the pan.
• Aluminum foil or oven-safe lid
  This helps trap steam during the first stage of baking, ensuring your rice turns out tender and your chicken juicy.
• Sharp knife and cutting board
  For prepping garlic, onion, and optional vegetables if you’re adding your own twist.

Optional, but Helpful:

• Fine mesh strainer
  To rinse the rice until the water runs clear — a small step that prevents stickiness and gives your rice that perfect fluffy texture.
• Meat thermometer
  If you like precision, aim for an internal temperature of 165°F (74°C) in the thickest part of the chicken leg for juicy, fully cooked results.

This equipment list keeps things minimalist but mighty — just how we like it for a reliable one-pan baked chicken and rice dish. And remember, the less you use, the easier the cleanup! Now that your tools are ready, you’re all set for a smooth, stress-free cooking experience.

Key Benefits of This Easy Baked Chicken Legs and Rice Recipe

There’s something deeply satisfying about a dish that delivers bold flavor, hearty comfort, and simplicity—all in one pan. This Moroccan-style baked chicken legs and rice isn’t just a recipe; it’s a weeknight win, a cozy weekend treat, and a foolproof favorite you’ll come back to again and again.

Here’s why this recipe stands out:

1. One-Pan Convenience = Minimal Cleanup

Everything cooks in the same dish—the chicken, rice, and spices—which means fewer dishes to wash and more time to relax after dinner. It’s a real lifesaver on busy evenings.

2. Bursting with Moroccan Flavor

Thanks to a warm blend of paprika, cumin, turmeric, and garlic, every bite is infused with rich, earthy goodness. The rice soaks up all the spiced chicken juices, creating a dish that’s layered, aromatic, and deeply comforting.

3. Beginner-Friendly Yet Impressive

Even if you’re new to baking chicken and rice together, this recipe is straightforward and forgiving. The marination step is simple, the baking time is flexible, and you don’t need any special techniques to get it right.

4. Versatile and Customizable

Want to make it your own? This dish easily adapts:

• Add vegetables like carrots, bell peppers, or peas.
• Use chicken thighs or drumsticks depending on what’s available.
• Spice it up with harissa or tone it down for picky eaters.

5. Nourishing and Satisfying

With protein-packed chicken and fluffy, flavorful rice, this is a well-rounded meal that satisfies hunger and warms the soul. It’s hearty enough for dinner, yet light enough for leftovers the next day.

Health Benefits of Long-Grain Rice – Harvard T.H. Chan School of Public Health

Whether you’re cooking for family, meal prepping for the week, or hosting a casual dinner, this simple baked chicken legs and rice recipe checks all the boxes. It’s proof that comfort food doesn’t have to be complicated—and that flavor and ease can absolutely go hand in hand.

Nutrition Information (Per Serving)

Note: Nutrition values are approximate and can vary depending on exact ingredients used.

Pro Tips and Flavorful Variations

Whether it’s your first time making one-pan baked chicken legs and rice or you’re a seasoned home cook, a few extra touches can take this Moroccan-inspired dish from great to unforgettable. These tips and variations are designed to help you personalize the recipe while keeping it simple, flavorful, and fuss-free.

Pro Tips for Success

• Sear for deeper flavor:
  Want more caramelization? Lightly sear the chicken in a pan before baking to lock in the juices and add a golden, flavorful crust.
• Rinse your rice well:
  Don’t skip this step. Rinsing until the water runs clear removes excess starch and prevents your rice from becoming sticky.
• Let it rest before serving:
  Giving the dish 5–10 minutes to rest after baking allows the juices to redistribute and the rice to finish steaming, creating perfect texture.
• Check rice doneness midway:
  Depending on your oven and the type of rice used, you may need to add a splash more broth if the grains look dry. Keep an eye on it after the 40-minute mark.
• Avoid overcrowding the pan:
  Make sure the chicken legs are arranged in a single layer. This ensures even cooking and crispier skin.

Delicious Variations to Try

• Turn it into a casserole:
  Want a more comforting, spoonable texture? Add a touch more broth, some grated cheese on top, and bake until bubbly. Voilà — a chicken leg and rice casserole with Moroccan flair!
• Make it veggie-packed:
  Add chopped carrots, zucchini, or sweet potatoes before baking. They’ll roast beautifully alongside the rice.
• Use different cuts of chicken:
  Don’t have chicken legs? No problem. Thighs, drumsticks, or even split wings work well. Just adjust the baking time slightly depending on the cut and size.
• Add heat:
  Craving a kick? A teaspoon of harissa paste or a pinch of cayenne pepper will bring the spice without overpowering the other flavors.
• Freshen it up:
  Serve with a squeeze of lemon juice and a sprinkle of fresh herbs like cilantro or mint for brightness that balances the warmth of the spices.

These thoughtful tweaks ensure your easy baked chicken legs and rice stays exciting every time you make it. And the best part? You get all this flavor with zero stress and just one pan to clean. That’s the kind of everyday magic we can all use more of.

Serving Suggestions to Complete the Meal

You’ve pulled a golden, aromatic pan of baked chicken legs and rice from the oven — now comes the fun part: plating it up! This Moroccan-inspired dish is satisfying on its own, but the right accompaniments can elevate your meal into something truly memorable.

Here’s how to serve it like a pro, whether you’re hosting guests or enjoying a cozy night in.

Fresh Sides That Complement the Spices

• Moroccan Carrot Salad – Lightly spiced and citrusy, this chilled side balances the warm flavors of the rice.
• Cucumber Yogurt Sauce – A refreshing contrast that adds creaminess and coolness to every bite.
• Simple Green Salad with Lemon Vinaigrette – Crisp greens with a tangy dressing help cut through the richness of the dish.

Tip: Serving fresh sides enhances both the flavor and nutrition of your meal.

Bread and Extras

• Warm Khobz or Pita Bread – Perfect for scooping up the rice and soaking in the seasoned juices at the bottom of the pan.
• Olives and Pickled Lemons – Traditional Moroccan table staples that add a tangy, briny twist.

Beverage Pairings

• Mint Tea – A classic Moroccan choice that’s soothing and aromatic.
• Chilled Citrus-Infused Water – Keeps things refreshing and balances the spices without overpowering the palate.

Garnish Like a Chef

• Sprinkle with fresh chopped parsley or cilantro for a burst of color.
• Add a few lemon wedges on the side — the acidity brightens the dish beautifully.
• For a final touch, drizzle with a little olive oil just before serving for extra richness.

Whether you’re enjoying it family-style or plating up for guests, this easy one-pan baked chicken legs and rice is versatile, hearty, and pairs beautifully with a variety of sides. With these simple yet flavorful additions, you’ll transform a humble dish into a complete Moroccan dining experience.

Recipe Categories

• Course: Main Dish / Dinner
• Cuisine: Moroccan, Mediterranean
• Diet: Halal, Dairy-Free (optional)
• Method: Oven-Baked, One-Pan
• Skill Level: Beginner-Friendly

Why This One-Pan Moroccan Chicken and Rice Wins Every Time

If you’re searching for a dish that’s full of flavor, simple to make, and perfect for any day of the week, this easy baked chicken legs and rice is it. With just one pan, everyday ingredients, and a bold Moroccan twist, you’ve got a meal that feels special—without the stress.

It’s more than just dinner; it’s a cozy, shareable experience that brings warmth to the table and satisfaction to every bite. From its rich seasoning blend to the perfectly tender rice cooked in savory chicken juices, this recipe delivers on taste, ease, and versatility.

Whether you stick to the classic or try one of the flavorful variations, this simple baked chicken legs and rice recipe is the kind you’ll keep coming back to—again and again.

So go ahead, bookmark it, share it, and make it your own. And don’t forget to tag @MoroccanFoodie when you serve up your masterpiece—we’d love to see your take on this Moroccan favorite!

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Everything You Need to Know About Baked Chicken Legs and Rice

Got a question before you start cooking? You’re not alone! Below are the most common questions we hear about this easy baked chicken legs and rice recipe—answered with clarity and a sprinkle of kitchen wisdom.

1. How long should I bake chicken legs with rice?

Great question! For best results, bake the dish covered at 375°F (190°C) for 40–45 minutes, then uncover and bake for an additional 15–20 minutes. This ensures the rice becomes tender while the chicken turns golden and crispy.

Tip: Use a meat thermometer to check that the chicken reaches 165°F (74°C) at the thickest part.

2. Can I use other types of rice?

Yes! Long-grain white rice works best for this recipe, but you can also try:

• Basmati for a lighter, fluffier texture
• Jasmine for a more aromatic finish
• Brown rice, though it requires extra liquid and a longer cook time

Just be sure to adjust the baked chicken legs and rice cooking time accordingly.

3. What’s the best seasoning for baked chicken legs and rice?

Moroccan spices are the star here. We recommend a blend of:

• Paprika
• Cumin
• Turmeric
• Garlic powder or fresh garlic
• Salt, pepper, and lemon juice for balance

Or use a pre-mixed Moroccan spice blend (like Ras El Hanout) for a convenient, authentic flavor boost.

4. Can I make this dish ahead of time?

Absolutely! You can:

• Marinate the chicken a day ahead
• Assemble everything in the pan and refrigerate, then bake when ready
• Store leftovers for up to 3 days in the fridge—reheat covered in the oven to keep the rice moist

5. Can I turn this into a casserole-style dish?

Yes! To make a chicken leg and rice casserole, simply:

• Add an extra splash of broth (about ½ cup)
• Sprinkle with shredded cheese if desired
• Bake until bubbly and slightly crisp on top

It’s a comforting twist that still captures the soul of Moroccan cooking.

Still curious or want to share your own tips? Drop your questions or comments below—we’re always happy to help you make your next one-pan baked chicken legs and rice meal even better!