This Sheet Pan Chicken Thighs and Crispy Rice recipe is a super simple, affordable weeknight dinner that your family will actually look forward to! Start by seasoning bone-in thighs with a simple spice mix, then roast on a sheet pan in the oven using our favorite technique for making the skin crispy. Add leftover cooked rice to roast right alongside it, soaking up the drippings until it's deliciously crunchy and golden!
After years of cooking for a family of seven, we promise this is another one pan dinner recipe that is both hands-off and genuinely tasty!
Not all sheet pan dinners are created equal... If you've tried some yourself, you know! It's important to us that when we share a sheet pan dinner, it's both easy and actually tasty. Convenience shouldn't be an excuse for unappetizing.
This recipe is a new favorite that checks every box. If you're looking for another chicken recipe, I would also recommend these Sheet Pan Chicken Fajitas or this Honey Mustard Sheet Pan Chicken and Veggies.
The sheet pan chicken thighs and crispy rice is a 15 out of 10. Seriously. SOOOO good. At multiple times my husband commented as he came in and out of the house things like "that smells so good", "this is amazing". He says he is going to be using that spice mixture on everything.
⭐⭐⭐⭐⭐ - Rhadonda
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Why this leftover rice recipe is great
- The meat gets so deliciously crispy thanks to the simple trick of starting it skin-side down.
- It's packed with flavor, but only uses dry spices - easy!
- The effort couldn't be much lower... just season everything and let the oven do the work.
- It's a whole meal, sheet pan recipe (aka easy dinner!) with minimal cleanup.
Ingredients for crispy chicken and rice
These are budget-friendly kitchen staples, so it's truly convenient to get this dinner on the table. Full quantities are in the recipe card below.
- Bone-in, skin-on chicken thighs: This recipe will not work well with boneless skinless chicken thighs or chicken breast. It is specifically written for bone-in meat that cooks at a higher temperature and for longer.
- Kosher salt and ground black pepper: I also use pink salt successfully in this recipe. Do not substitute with table salt - there is a noticeable difference in saltiness and flavor when using kosher salt.
- Garlic and onion powder: Truly any brand will do for these. Garlic salt should not be substituted.
- Paprika: I opt for regular paprika in this recipe, but you can use smoked paprika if you like that flavor profile.
- Dried thyme and rosemary: Any brand will work, although we love Burlap and Barrel dried herbs. Not a sponsor, just truly a favorite.
- Olive oil: You can substitute with avocado oil, but do not use canola or vegetable oil.
- Cooked white rice: This is a great recipe for leftover rice! I typically use Jasmine rice, but this will work with any cooked, cooled long-grain white rice.
Helpful kitchen tools
How to make sheet pan chicken thighs and rice
Start by preheating the oven to 450F and place a standard cookie sheet (or extra large sheet pan if you have it) on the middle rack to get hot.
I have noticed that when I make this with parchment paper, it is less crispy. But not to worry! If you follow the process as written, you should not have any major sticking and the clean up is not hard.
In a small bowl, mix the salt, garlic powder, onion powder, paprika, thyme, rosemary, and pepper. Set aside 1 teaspoon of this spice mix for later, then sprinkle the rest on the chicken thighs and toss very well.
Once everything is evenly coated, drizzle 2 tablespoons of olive oil onto the chicken and toss again. Adding the oil after the spice mix will help it get extra crispy.
Place the seasoned thighs skin-side down on the hot sheet pan, then bake it for 20 minutes.
While the thighs are baking, combine the cooked rice with 1.5 tablespoons of olive oil and the reserved spice mix. Stir it well until evenly combined.
After 20 minutes, pull the sheet pan out of the oven. If there is excessive grease, tilt the pan towards one corner and soak up the grease with paper towels.
Flip the chicken so that it is skin-side up and push it towards one side of the pan. On the empty side of the pan, add the seasoned rice.
Continue baking for another 15-20 minutes or until the chicken is deeply golden and the rice is a crispy and soft combo.
How to start with raw rice
This recipe is written for cooked rice (leftover, store-bought, or frozen rice), which makes it a very hands-off dinner! If all you have is uncooked rice, simply make 1½ - 2 cups of Jasmine Rice on the Stove (or your favorite long grain rice), then let it cool completely. You can speed this up by spreading it in a thin layer on a sheet pan and putting it in the fridge.
What to serve with chicken thighs and rice
This is easily a complete meal all on its own, but it is also great with any of these sides!
Storage and reheating
Storage: Keep leftovers in an airtight container in the fridge for 3-4 days. I suggest letting them cool before storing in order to avoid excess condensation in the container.
Reheating: Microwave your serving on med-high power for about 30-90 seconds, or until it is mostly heated through. Then pop it under the broiler of your oven or toaster oven for 2-3 minutes, until the skin is hot and sizzling again.
FAQs
Although 165°F is the minimum safe internal temperature for chicken, bone-in thighs actually get noticeably more tender and juicy when cooked to higher temperatures. I aim for 190-195° for to accomplish both a juicy interior and crispy skin.
Typically, 1-2 thighs is a reasonable serving per person, depending on the size of each piece. I find that 3 pounds typically makes six standard servings.
No, this recipe uses a high temperature that will make breasts very dry. You should stick to bone-in skin-on thighs for this recipe.
Tips & tricks
- Pat the chicken dry before seasoning it to help the skin get crisp while it's cooking.
- If there are excessively large flaps of fat hanging off the sides, you can use kitchen shears to trim those down a bit before cooking.
- Substitute the dried thyme and rosemary for your favorite Italian seasoning mix.
More recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Sheet Pan Chicken Thighs and Rice Recipe
Ingredients
Chicken:
- 6 bone-in skin-on chicken thighs (about 3 lbs)
- 2 teaspoon kosher salt
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 2 tablespoon olive oil
Rice
- 4-5 cups rice cooked and cooled (*see notes)
- 1.5 tablespoon olive oil
Instructions
- Preheat the oven to 450F and place a cookie sheet on the middle rack to get hot.
- Place the chicken thighs in a large bowl. In a separate small bowl, mix the salt, garlic powder, onion powder, paprika, thyme, rosemary, and pepper. Set aside 1 teaspoon of this spice mix for later, then sprinkle the rest on the chicken and toss very well. Once everything is evenly coated, drizzle 2 tablespoon of olive oil onto the chicken and toss again.6 bone-in skin-on chicken thighs, 2 teaspoon kosher salt, 2 teaspoon garlic powder, 2 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon black pepper, 2 tablespoon olive oil
- Place the seasoned thighs skin side down on the hot sheet pan. Bake for 20 minutes.
- While that's baking, toss the cooked rice with 1.5 tablespoon of olive oil and the reserved spice mix.4-5 cups rice, 1.5 tablespoon olive oil
- After 20 minutes, pull the sheet pan out of the oven. If there is excessive grease, tilt the pan towards one corner and soak up the grease with paper towels.
- Flip the chicken so that it is skin side up and push it towards one side of the pan. On the empty side of the pan, add the seasoned rice. Continue baking for another 15-20 minutes or until the chicken is deeply golden and the rice is a crispy and soft combo. The chicken should reach 190-195°F for ideal tenderness.
Notes
- Pat the chicken dry before seasoning it to help the skin get crisp while it's cooking.
- If there are excessively large flaps of fat hanging off the sides, you can use kitchen shears to trim those down a bit before cooking.
- Substitute the dried thyme and rosemary for your favorite Italian seasoning mix.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
Such a simple, one pan dinner that's packed with flavor!