18 Delicious Chicken Leg and Rice Recipes Easy to Make

Variety is the spice of life, and when it comes to easy, satisfying meals, chicken legs and rice are a match made in culinary heaven. Whether you’re craving comfort food on a chilly evening or need a quick dinner solution that delights the whole family, our roundup of 18 delicious recipes has got you covered. Dive in to discover flavors that will keep everyone asking for seconds!

Garlic Butter Chicken Legs with Rice

Feast your eyes (and soon, your taste buds) on this dish that’s about to make your weeknight dinners a whole lot more exciting. Garlic Butter Chicken Legs with Rice is the hero we all need—juicy, flavorful, and ridiculously easy to whip up.

Ingredients

• 4 chicken legs, skin-on
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken stock, low-sodium
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. Season the chicken legs evenly with sea salt and freshly ground black pepper, ensuring every bite is packed with flavor.
3. In a large oven-safe skillet, melt the clarified butter over medium heat until it’s shimmering but not smoking.
4. Add the chicken legs to the skillet, skin-side down, and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3 minutes.
5. Remove the chicken legs from the skillet and set aside on a plate. Tip: Don’t wipe the skillet; those browned bits are flavor gold.
6. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
7. Stir in the long-grain white rice, coating it evenly with the garlic and butter mixture for a toasty, nutty base.
8. Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet to incorporate all that delicious flavor.
9. Return the chicken legs to the skillet, nestling them into the rice. Cover with a tight-fitting lid or aluminum foil.
10. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
11. Remove from the oven and let it rest, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and the flavors to meld beautifully.
12. Sprinkle with freshly chopped parsley before serving for a pop of color and freshness.

Who knew something so simple could taste so decadent? The chicken legs emerge succulent and infused with garlic butter goodness, while the rice is fluffy, aromatic, and just begging to be devoured. Serve it straight from the skillet for that rustic, family-style charm that’ll have everyone reaching for seconds.

Honey Soy Glazed Chicken Legs with Steamed Rice

Buckle up, buttercups, because we’re about to dive into a dish that’s so finger-licking good, you’ll want to write a thank you note to your taste buds. Honey Soy Glazed Chicken Legs with Steamed Rice is the weeknight hero you didn’t know you needed, combining sweet, salty, and umami in a symphony of flavors that’ll have you coming back for seconds (and thirds).

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1/4 cup raw honey
• 3 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp crushed red pepper flakes
• 1 tbsp clarified butter
• 1 cup jasmine rice, rinsed
• 1 3/4 cups filtered water
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small saucepan over medium heat, combine honey, soy sauce, garlic, ginger, and red pepper flakes. Simmer for 3 minutes until slightly thickened, then remove from heat.
3. Season chicken legs with sea salt and place them skin-side down on the prepared baking sheet. Brush half of the glaze over the chicken.
4. Bake for 25 minutes, then flip the chicken, brush with the remaining glaze, and bake for another 20 minutes until the internal temperature reaches 165°F (74°C).
5. While the chicken bakes, combine jasmine rice, filtered water, and sea salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
6. Fluff the rice with a fork and serve alongside the glazed chicken legs.

Marvel at the sticky, glossy perfection of the chicken legs, their skin crisped to golden-brown nirvana, while the steamed rice serves as the perfect fluffy canvas to soak up that glorious glaze. For an extra pop of color and freshness, scatter some thinly sliced scallions over the top before serving.

Spicy Cajun Chicken Legs and Rice

Feast your eyes (and soon, your taste buds) on this fiery, flavor-packed dish that’s about to become your weeknight warrior. Spicy Cajun Chicken Legs and Rice is here to kick boredom out of your kitchen with a sassy blend of heat and heartiness.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 2 cups long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 2 tbsp clarified butter
• 1 tbsp Cajun seasoning, plus extra for sprinkling
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 1 bay leaf
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken legs later.
2. In a large oven-proof skillet, heat clarified butter over medium-high heat until shimmering but not smoking.
3. Season chicken legs generously with salt and Cajun seasoning, then sear in the skillet for 3-4 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, add onion, garlic, bell pepper, and celery. Sauté for 5 minutes until vegetables soften.
5. Stir in rice, smoked paprika, cayenne pepper, and bay leaf, coating the rice in the flavorful oils.
6. Pour in chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
7. Nestle the seared chicken legs into the rice, sprinkle with additional Cajun seasoning, and transfer the skillet to the oven.
8. Bake uncovered for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Remove from oven, let rest for 5 minutes, then discard the bay leaf before serving.

Smoky, spicy, and utterly satisfying, this dish boasts crispy-skinned chicken legs perched atop fluffy, flavorful rice. Serve it with a side of cool cucumber salad to balance the heat, or go all-in with extra hot sauce for the brave souls at your table.

Lemon Herb Chicken Legs with Basmati Rice

Vibrant and zesty, these Lemon Herb Chicken Legs with Basmati Rice are about to become your weeknight hero, turning the mundane into a flavor-packed escapade that’ll have your taste buds doing the cha-cha.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 2 cups basmati rice, rinsed until water runs clear
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• Zest and juice of 2 organic lemons
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups chicken stock, homemade preferred

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken legs, which will roast to golden perfection.
2. In a large bowl, combine the chicken legs with minced garlic, rosemary, thyme, lemon zest, lemon juice, sea salt, and black pepper, ensuring each leg is thoroughly coated. Let marinate for at least 15 minutes to infuse the flavors.
3. Heat clarified butter in a large oven-proof skillet over medium-high heat. Once the butter is shimmering, add the chicken legs skin-side down, searing for 4-5 minutes until the skin is crispy and golden. Flip and sear the other side for an additional 3 minutes.
4. Remove the chicken legs from the skillet and set aside. In the same skillet, add the rinsed basmati rice, stirring to coat with the remaining butter and chicken drippings, toasting lightly for about 2 minutes.
5. Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet for added flavor. Return the chicken legs to the skillet, nestling them into the rice.
6. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

Yield to the allure of crispy-skinned chicken legs perched atop fragrant, lemon-kissed basmati rice, a dish that’s as visually stunning as it is delicious. Serve it with a side of roasted vegetables or a crisp green salad for a meal that’s sure to impress.

Crispy Baked Chicken Legs with Wild Rice

So, you’re telling me you want to whip up something that’s crispy, juicy, and downright irresistible without deep-frying? Buckle up, because these Crispy Baked Chicken Legs with Wild Rice are about to become your weeknight hero.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 2 tbsp clarified butter, melted
• 1 cup wild rice blend, rinsed
• 2 cups chicken stock, homemade preferred
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Sea salt and freshly cracked black pepper, to season

Instructions

1. Preheat your oven to 425°F (220°C) and position the rack in the middle for even cooking.
2. Pat the chicken legs dry with paper towels to ensure maximum crispiness.
3. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the chicken legs.
4. Place the chicken legs on a wire rack over a baking sheet to allow air circulation for even crisping.
5. Drizzle the melted clarified butter over the chicken legs, making sure to coat them evenly.
6. Bake for 35-40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
7. While the chicken bakes, combine the wild rice blend and chicken stock in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 45 minutes, or until the rice is tender and the liquid is absorbed.
8. Fluff the rice with a fork and stir in the fresh thyme leaves.
9. Serve the crispy chicken legs over a bed of the fragrant wild rice.

You’ll love the contrast between the crispy, golden skin of the chicken and the nutty, earthy wild rice. For an extra touch of elegance, garnish with a sprinkle of fresh thyme or a drizzle of high-quality olive oil.

Thai Coconut Chicken Legs with Jasmine Rice

Oh, the joys of stumbling upon a dish that’s like a vacation for your taste buds! These Thai Coconut Chicken Legs with Jasmine Rice are here to teleport you straight to the streets of Bangkok, minus the airfare. Get ready to dive into a world where creamy meets spicy, and every bite is a party in your mouth.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1 cup full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 cup jasmine rice
• 2 cups water
• 1 tbsp clarified butter
• 1 lime, juiced
• 1/4 cup cilantro, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken legs.
2. In a large bowl, whisk together the coconut milk, red curry paste, fish sauce, and palm sugar until the sugar dissolves completely.
3. Add the chicken legs to the bowl, ensuring each piece is thoroughly coated with the marinade. Let them sit for 15 minutes to absorb the flavors.
4. While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
5. In a medium saucepan, melt the clarified butter over medium heat. Add the rinsed rice and toast for 2 minutes, stirring constantly for a nutty flavor.
6. Add the water to the saucepan, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the water is fully absorbed.
7. Transfer the marinated chicken legs to a baking dish, pouring any remaining marinade over the top. Bake for 35 minutes, or until the chicken is cooked through and the skin is crispy.
8. Once the chicken is done, drizzle with fresh lime juice and sprinkle with chopped cilantro before serving.

Yield to the temptation of serving this dish with a side of pickled vegetables for an extra crunch, or go all out with a mango salad to complement the creamy, spicy flavors. The chicken legs, tender and falling off the bone, paired with the fragrant jasmine rice, create a harmony that’s nothing short of magical.

BBQ Chicken Legs with Corn and Rice

Unbelievably delicious and finger-licking good, these BBQ Chicken Legs with Corn and Rice are here to steal the show at your next dinner party. Packed with smoky flavors and a side of sweet corn and fluffy rice, this dish is a surefire way to impress without the stress.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1 cup organic ketchup
• 1/4 cup raw honey
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 cup jasmine rice, rinsed
• 2 cups fresh corn kernels
• 2 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a perfect sear without burning.
2. In a medium saucepan, combine ketchup, honey, apple cider vinegar, smoked paprika, garlic powder, onion powder, and cayenne pepper. Simmer over low heat for 10 minutes, stirring occasionally, to meld the flavors into a glossy BBQ sauce.
3. Season the chicken legs generously with sea salt and black pepper. Grill for 6 minutes per side, then baste with the BBQ sauce. Continue grilling for another 4 minutes per side, or until the internal temperature reaches 165°F.
4. Meanwhile, melt clarified butter in a skillet over medium heat. Add corn kernels, sautéing for 5 minutes until slightly charred and tender.
5. Cook jasmine rice according to package instructions, fluffing with a fork before serving to ensure light, separate grains.
6. Plate the BBQ chicken legs alongside the sautéed corn and fluffy rice. Drizzle any remaining BBQ sauce over the chicken for an extra flavor boost.

Heavenly smoky with a hint of sweetness, the chicken legs are juicy inside with a caramelized crust, while the corn adds a crunchy contrast. Serve this dish with an extra bowl of BBQ sauce for dipping, because let’s be honest, there’s no such thing as too much sauce.

Chicken Legs Adobo with Garlic Rice

Get ready to dive fork-first into a dish that’s about to rock your taste buds like a culinary concert—Chicken Legs Adobo with Garlic Rice. This isn’t just dinner; it’s a flavor-packed experience that’ll have you doing the happy dance with every bite.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1/2 cup organic apple cider vinegar
• 1/4 cup premium soy sauce
• 1 cup filtered water
• 6 cloves garlic, finely minced
• 2 bay leaves, fresh
• 1 tsp whole black peppercorns
• 1 cup jasmine rice, rinsed
• 2 tbsp clarified butter
• 3 cloves garlic, thinly sliced
• 1 3/4 cups chicken stock, homemade

Instructions

1. In a large, heavy-bottomed pot, combine chicken legs, apple cider vinegar, soy sauce, water, minced garlic, bay leaves, and peppercorns. Bring to a boil over high heat, then reduce to a simmer for 30 minutes, uncovered.
2. Flip chicken legs carefully halfway through cooking to ensure even flavor absorption.
3. While chicken simmers, heat clarified butter in a medium saucepan over medium heat. Add sliced garlic and sauté until golden, about 2 minutes.
4. Add rinsed jasmine rice to the saucepan, stirring to coat each grain with butter and garlic, about 1 minute.
5. Pour in chicken stock, bring to a boil, then cover and reduce heat to low. Cook for 18 minutes, then remove from heat and let stand, covered, for 5 minutes.
6. After chicken has simmered for 30 minutes, increase heat to medium-high and cook for an additional 10 minutes to reduce the sauce slightly.
7. Remove bay leaves and serve chicken legs over garlic rice, spooning adobo sauce over the top.

Now, let’s talk texture and flavor—the chicken is fall-off-the-bone tender with a tangy, umami-rich sauce that clings lovingly to each bite. Serve it up with a side of pickled veggies for a crunch that cuts through the richness like a hot knife through butter.

Teriyaki Chicken Legs with Fried Rice

Buckle up, buttercups, because we’re about to take your taste buds on a joyride with a dish that’s equal parts sticky, savory, and downright irresistible. Teriyaki Chicken Legs with Fried Rice isn’t just a meal; it’s a flavor-packed adventure that’ll have you licking your fingers and possibly the plate (no judgment here).

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1/2 cup mirin
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 2 cups cooked jasmine rice, day-old preferred
• 2 tbsp clarified butter
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 2 pasture-raised eggs, lightly beaten
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken legs.
2. In a saucepan over medium heat, combine mirin, soy sauce, brown sugar, ginger, and garlic. Simmer for 5 minutes until slightly thickened, then remove from heat. Tip: The sauce should coat the back of a spoon when it’s ready.
3. Place chicken legs in a baking dish, pour the teriyaki sauce over them, and bake for 35 minutes, flipping halfway through. Tip: For extra crispiness, broil for the last 2 minutes.
4. While the chicken bakes, heat clarified butter in a large skillet over medium-high heat. Add carrots and peas, sautéing for 3 minutes until slightly softened.
5. Push the vegetables to one side of the skillet, pour beaten eggs into the other side, and scramble until just set, about 2 minutes.
6. Add the day-old jasmine rice to the skillet, breaking up any clumps. Stir-fry for 4 minutes until everything is well combined and the rice is heated through. Tip: Day-old rice fries better because it’s less moist.
7. Garnish the fried rice with sliced green onions before serving.

Absolutely divine, the teriyaki chicken legs emerge from the oven with a glossy, caramelized exterior that gives way to juicy, flavorful meat. Paired with the vibrant, slightly chewy fried rice, each bite is a harmonious blend of textures and tastes. For a fun twist, serve the dish with chopsticks and challenge your dinner guests to a no-hands meal—laughter guaranteed.

Chicken Legs and Rice Casserole

Hungry for a dish that’s as comforting as your favorite sweatshirt but with way more flavor? Our Chicken Legs and Rice Casserole is here to save your dinner routine with its juicy, herb-infused chicken and perfectly fluffy rice, all baked to golden perfection.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt, to precise measurement (1 tsp)
• Freshly ground black pepper, to precise measurement (1/2 tsp)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even bake.
2. In a large oven-safe skillet, heat the clarified butter over medium heat until shimmering, about 2 minutes.
3. Season the chicken legs generously with salt, pepper, smoked paprika, and dried thyme, ensuring every nook is flavored.
4. Place the chicken legs skin-side down in the skillet and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get that perfect sear.
5. Remove the chicken and set aside. In the same skillet, sauté the onion and garlic until translucent, about 3 minutes, scraping up those tasty browned bits.
6. Add the rinsed rice to the skillet, stirring to coat it in the flavorful fats and aromatics.
7. Pour in the chicken stock, bring to a simmer, then nestle the chicken legs back into the skillet, skin-side up.
8. Cover tightly with a lid or foil and bake for 35 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Tip: Resist the urge to peek; keeping the lid on ensures the rice cooks evenly.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully. Tip: A sprinkle of fresh herbs before serving adds a burst of color and freshness.

Perfectly tender chicken legs atop a bed of savory, aromatic rice make this casserole a weeknight hero. Serve it straight from the skillet for that rustic, family-style charm, or plate it up with a side of crisp greens for a bit of contrast.

Curry Chicken Legs with Coconut Rice

Get ready to spice up your dinner routine with a dish that’s as vibrant as your personality! This Curry Chicken Legs with Coconut Rice is a flavor-packed journey to the tropics, without the need for a passport.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 2 tbsp clarified butter
• 1 cup basmati rice, rinsed until water runs clear
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock, preferably homemade
• 2 tbsp curry powder, preferably Madras
• 1 tsp turmeric powder
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, minced
• 1 small yellow onion, finely diced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken legs.
2. In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering.
3. Season the chicken legs with kosher salt and black pepper, then sear in the skillet for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure a proper sear.
4. Remove the chicken legs and set aside. In the same skillet, sauté the onion, ginger, and garlic until translucent, about 2 minutes.
5. Stir in the curry powder and turmeric, cooking for 1 minute to bloom the spices. Tip: Blooming spices enhances their flavor.
6. Add the basmati rice, coconut milk, and chicken stock, stirring to combine. Bring to a simmer.
7. Nestle the chicken legs back into the skillet, cover, and transfer to the oven. Bake for 25 minutes. Tip: Covering the skillet ensures the rice cooks evenly.
8. Remove from the oven and let rest, covered, for 5 minutes. Garnish with fresh cilantro before serving.

Lusciously creamy coconut rice pairs perfectly with the tender, curry-infused chicken legs. Serve this dish with a side of pickled vegetables for a refreshing contrast to the rich flavors.

Mexican Chicken Legs with Spanish Rice

Alright, folks, let’s dive into a dish that’s as vibrant as a fiesta and as comforting as your favorite blanket—Mexican Chicken Legs with Spanish Rice. This isn’t just dinner; it’s a flavor-packed journey to your couch.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 2 cups long-grain white rice, rinsed
• 1/4 cup clarified butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 1/2 cups chicken stock, homemade preferred
• 1 cup tomato sauce
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp saffron threads, lightly crushed
• Salt, to precise measurement (1 tsp)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken legs.
2. In a large oven-safe skillet, heat clarified butter over medium-high heat until shimmering but not smoking.
3. Season chicken legs evenly with salt and sear in the skillet, skin-side down, for 5 minutes or until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
4. In the same skillet, add diced onion, minced garlic, and red bell pepper. Sauté for 4 minutes until softened.
5. Stir in rinsed rice, smoked paprika, ground cumin, and saffron, toasting for 2 minutes to unlock their aromas.
6. Pour in chicken stock and tomato sauce, bringing the mixture to a gentle boil. Tip: Ensure the liquid covers the rice by about 1/2 inch for perfect absorption.
7. Nestle the seared chicken legs into the rice mixture, skin-side up. Cover tightly with a lid or foil.
8. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
9. Let the dish rest, covered, for 5 minutes before serving to allow the flavors to meld beautifully. Tip: This rest period is crucial for the rice to achieve the ideal texture.

Who knew such simple ingredients could throw a party in your mouth? The chicken legs emerge juicy and flavorful, while the Spanish rice is a fluffy, aromatic dream. Serve it with a sprinkle of fresh cilantro and a wedge of lime for that extra zing.

Chicken Legs with Mushroom Rice

Venture into the realm of comfort food with a dish that’s as hearty as it is hilarious—because who said chicken legs can’t have a sense of humor? Paired with mushroom rice that’s so rich, it probably has a trust fund, this meal is a one-way ticket to flavor town.

Ingredients

• 4 chicken legs, skin-on and bone-in
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1 cup cremini mushrooms, thinly sliced
• 2 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken legs.
2. Season the chicken legs generously with salt and pepper on both sides.
3. In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering.
4. Sear the chicken legs, skin-side down first, for 5 minutes or until golden brown, then flip and sear the other side for another 3 minutes. Remove and set aside.
5. In the same skillet, add the diced onion and sauté until translucent, about 3 minutes.
6. Add the minced garlic and thyme, cooking for 1 minute until fragrant.
7. Stir in the sliced cremini mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
8. Add the rinsed rice to the skillet, stirring to coat the grains with the butter and vegetable mixture.
9. Pour in the chicken stock, bring to a simmer, then nestle the seared chicken legs on top of the rice mixture.
10. Cover the skillet with a tight-fitting lid or aluminum foil and transfer to the preheated oven.
11. Bake for 25 minutes, or until the rice is tender and the chicken legs reach an internal temperature of 165°F (74°C).
12. Let the dish rest, covered, for 5 minutes before serving to allow the flavors to meld.

Serve this dish with a sprinkle of fresh thyme on top for a pop of color and an extra layer of flavor. The chicken legs will be juicy and tender, while the mushroom rice boasts a creamy texture with earthy undertones. For a twist, try serving it in a hollowed-out pumpkin for a festive autumn presentation.

Orange Glazed Chicken Legs with Rice Pilaf

Oh, the joys of a dish that brings a zesty twist to your dinner routine! These Orange Glazed Chicken Legs with Rice Pilaf are here to dazzle your taste buds and add a splash of sunshine to your plate, no matter the weather.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1 cup freshly squeezed orange juice
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 cup basmati rice
• 2 cups chicken stock, homemade preferred
• 1 tbsp clarified butter
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 1/4 cup finely chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken legs.
2. In a bowl, whisk together the orange juice, honey, Dijon mustard, minced garlic, and smoked paprika to create the glaze. Tip: For a smoother glaze, strain the orange juice before mixing.
3. Place the chicken legs in a baking dish and pour the glaze over them, ensuring each leg is well coated. Tip: Let the chicken marinate in the glaze for at least 30 minutes for deeper flavor.
4. Bake the chicken legs for 45 minutes, or until the internal temperature reaches 165°F (74°C), basting with the glaze every 15 minutes.
5. While the chicken bakes, rinse the basmati rice under cold water until the water runs clear to remove excess starch.
6. In a saucepan, melt the clarified butter over medium heat and sauté the carrots and celery until softened, about 5 minutes.
7. Add the rinsed rice to the saucepan and stir to coat with the butter and vegetables, then pour in the chicken stock. Tip: For fluffier rice, bring the stock to a boil before adding the rice.
8. Cover the saucepan, reduce the heat to low, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
9. Fluff the rice with a fork and stir in the chopped parsley before serving.

With each bite, the chicken offers a sticky, sweet, and slightly smoky exterior, while the rice pilaf provides a fragrant, buttery counterpoint. Try serving this dish with a side of steamed greens for a pop of color and an extra dose of healthiness.

Chicken Legs with Pineapple Fried Rice

Mmm, imagine biting into succulent chicken legs paired with a vibrant pineapple fried rice that’s a carnival of flavors in your mouth. This dish is your ticket to a tropical getaway without leaving your kitchen, and trust me, your taste buds will thank you for the adventure.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1 cup jasmine rice, rinsed until water runs clear
• 1 cup fresh pineapple, diced into 1/2-inch pieces
• 2 tbsp clarified butter
• 1/4 cup red bell pepper, finely diced
• 1/4 cup green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1/2 tsp crushed red pepper flakes
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F (190°C) and season the chicken legs generously with salt and pepper.
2. In a large oven-safe skillet, heat 1 tbsp of clarified butter over medium-high heat. Add the chicken legs, skin-side down, and sear until golden brown, about 5 minutes per side. Transfer the skillet to the oven and bake for 25 minutes, or until the internal temperature reaches 165°F (74°C).
3. While the chicken cooks, prepare the jasmine rice according to package instructions. Fluff with a fork and set aside.
4. In a large wok or skillet, heat the remaining 1 tbsp of clarified butter over medium heat. Add the garlic, ginger, and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Increase the heat to high and add the diced pineapple and red bell pepper. Stir-fry for 2 minutes, then add the cooked rice, soy sauce, and fish sauce. Toss everything together for another 2 minutes until well combined and heated through.
6. Remove the wok from heat and stir in the green onions and cilantro.
7. Serve the chicken legs atop a generous portion of pineapple fried rice, garnished with lime wedges for squeezing over.

Bold flavors and textures collide in this dish—the crispy-skinned chicken legs are juicy on the inside, while the pineapple fried rice offers a sweet, tangy, and slightly spicy contrast. For an extra flair, serve it in hollowed-out pineapple halves to really drive the tropical theme home.

Herbed Chicken Legs with Lemon Rice

Craving a dish that’s as lively as your weekend plans? These Herbed Chicken Legs with Lemon Rice are here to jazz up your dinner routine with a symphony of flavors that’ll have your taste buds dancing.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 2 tbsp clarified butter
• 1 cup basmati rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1 lemon, zested and juiced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt, to precise measurement (1 tsp)
• Freshly ground black pepper, to precise measurement (1/2 tsp)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly golden crust on your chicken.
2. In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and black pepper to create a robust dry rub.
3. Pat the chicken legs dry with paper towels, then generously apply the dry rub, ensuring every nook is seasoned.
4. Heat the clarified butter in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the chicken legs skin-side down for 4-5 minutes until the skin is crispy and golden. Flip and sear the other side for 3 minutes.
6. Remove the chicken from the skillet and set aside. In the same skillet, add the basmati rice, stirring to coat with the remaining butter and chicken drippings.
7. Pour in the chicken stock, lemon zest, and lemon juice, bringing the mixture to a simmer.
8. Nestle the chicken legs back into the skillet, skin-side up, and sprinkle with fresh thyme.
9. Cover the skillet with a tight-fitting lid or aluminum foil and transfer to the preheated oven. Bake for 25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
10. Remove from the oven and let it rest, covered, for 5 minutes. Garnish with fresh parsley before serving.

Kick back and savor the crispy-skinned chicken legs atop fluffy, citrus-kissed rice. For an extra zing, serve with a side of charred lemon halves to squeeze over the top, elevating each bite with a bright, tangy finish.

Chicken Legs with Saffron Rice

Kickstart your culinary adventure with this dish that’s as vibrant in flavor as it is in color—Chicken Legs with Saffron Rice. Perfect for those who love to mix a bit of whimsy with their weeknight dinners, this recipe promises a plate full of golden hues and bold tastes that’ll make your taste buds dance.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 1 cup basmati rice, rinsed until water runs clear
• 2 cups chicken stock, homemade preferred
• 1 pinch saffron threads, steeped in 2 tbsp warm water
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt, to precise measurement (1 tsp)
• Fresh cilantro, chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken legs.
2. Season the chicken legs evenly with salt, ensuring every piece is perfectly seasoned.
3. In a large oven-safe skillet, heat clarified butter over medium-high heat until shimmering.
4. Sear the chicken legs skin-side down for 5-7 minutes until golden brown, then flip and sear the other side for 3 minutes. Tip: Don’t overcrowd the pan to get that perfect sear.
5. Remove chicken and set aside. In the same skillet, sauté onion and garlic until translucent, about 3 minutes.
6. Add cumin and turmeric, stirring for 30 seconds to bloom the spices.
7. Mix in the rinsed basmati rice, coating it well with the onion and spice mixture.
8. Pour in the chicken stock and saffron water, bringing to a gentle boil.
9. Nestle the chicken legs back into the skillet, cover, and transfer to the oven. Bake for 25 minutes. Tip: Resist the urge to peek; letting the steam work its magic is key.
10. After baking, let the dish rest covered for 5 minutes. Tip: This allows the rice to absorb any remaining liquid and the flavors to meld beautifully.
11. Garnish with fresh cilantro before serving.

Every bite of this dish offers a symphony of textures—from the crispy chicken skin to the fluffy, aromatic rice. Serve it with a side of roasted vegetables or a crisp salad to round out the meal, making it a feast for both the eyes and the palate.

Chicken Legs and Black Bean Rice

Ever found yourself staring into the abyss of your fridge, wondering how to turn those chicken legs and a can of black beans into a meal that doesn’t scream ‘I gave up’? Well, buckle up, buttercup, because we’re about to transform those humble ingredients into a dish that’ll have your taste buds doing the cha-cha.

Ingredients

• 4 chicken legs, skin-on
• 1 cup long-grain white rice, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cups chicken stock
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken legs generously with salt on both sides.
3. In a large oven-proof skillet, heat the clarified butter over medium-high heat until shimmering.
4. Add the chicken legs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for another 3 minutes. Remove and set aside.
5. In the same skillet, add the diced onion and sauté until translucent, about 3 minutes. Tip: Don’t rush this step; caramelized onions are the secret weapon of flavor.
6. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
7. Add the rinsed rice to the skillet, stirring to coat the grains in the butter and spices.
8. Pour in the chicken stock and bring to a simmer. Tip: For an extra flavor boost, use homemade stock if you have it.
9. Nestle the seared chicken legs back into the skillet, skin-side up, and scatter the black beans around them.
10. Cover the skillet with a tight-fitting lid or foil and transfer to the preheated oven. Bake for 25 minutes, or until the rice is tender and the chicken is cooked through.
11. Remove from the oven and let it rest, covered, for 5 minutes. Tip: This resting period allows the rice to absorb any remaining liquid and the flavors to meld beautifully.

Marvel at the symphony of textures and flavors in this dish—the crispy-skinned chicken legs perched atop fluffy, aromatic rice studded with creamy black beans. Serve it straight from the skillet for a rustic, family-style meal that’s as visually appealing as it is delicious.

Conclusion

Feast your eyes on these 18 scrumptious chicken leg and rice recipes that promise ease and flavor in every bite! Perfect for busy weeknights or cozy weekends, there’s something here for every taste. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this roundup? Share the deliciousness with fellow foodies on Pinterest!