Oven Baked Chicken - One Tray Hoisin Peanut Chicken & Rice (2024)

Oven Baked Chicken in one dish with rice! This can be all done in one dish and ready in less than an hour. All you need to do is the prep and then let the oven do all the hard work.

OVEN BAKED CHICKEN + RICE

Another oven baked chicken recipe for those of us who love dinner done in one dish. Out of site in the oven and ready in less than an hour. The oven is definitely my tool of choice, seems much less labour intensive when a meal is cooked in the oven, like you can walk away and go on with your life while dinner magically prepares itself. Even if that life is excitingly washing the dishes standing a metre from said oven.

This recipe cooks the main protein and the side of rice at the same time, this not only reduces dishes, it also allows the chicken to really flavour the rice as it cooks.

I could probably put together a month’s worth of these easy one dish dinners…. how easy would that be! This dish was a combined inspiration from Matt Preston’s Chicken Thighs in Hoisin Peanut Paste and my One Tray Honey Lime Chicken. You could throw in some green veggies like I did in my One Tray Oven Baked Salmon, just add them in the last 10 minutes on top of the rice. Bok Choy and snow peas would work perfectly with this dish.

Ingredients

• Chicken – I like to use (organic, where possible) chicken thighs with the skin on and bone in. This gives juicy chicken with crispy skin, the bone in also intensifies the flavour. You could replace with skinless, boneless thighs but you would need to reduce the cooking time by around 10 minutes. The results wont be as succulent.
• Hoisin Sauce – you cant really replace this in this recipe, Hoisin Sauces do vary in flavour so find one you and your family likes.
• Rice Wine Vinegar – you can replace this with another vinegar you may have in your pantry, such as; white wine vinegar, apple cider vinegar or even lemon or lime juice.

MORE ONE TRAY DINNERS TO TRY….

If you like lot’s of sauce, double the ingredients in the marinade. You could also add in some chopped fresh chilli! My kid’s are not up to spicy foods,

still trying to work out a way to start weaning them in. I could never eat anything spicy, even potato wedges used to send my tastebuds into a whirlwind. Then when I was pregnant withSam I developed a spicy food super power and was suddenly eating triple chilli topped with chilli. To the amazement of my sister who has always had this power. Then poof! after he was born back to ultra mild curries and definitely no fresh chilli. Then, pregnant again, my powers came back and this time they have stayed. To the point where I have a bottle of Sriracha in the door of my fridge that is used more often than the tomato sauce.

Oven Baked Chicken – Cooking Tips

You need a baking dish that fits your chicken thighs snugly, this way they kind of form a lid over the rice. Where there are gaps of chicken you will get crispy bits of rice, which is fine, but you don’t want too many or your rice wont cook through thoroughly. It may take a bit of testing and checking to make sure both your rice is cooked and the chicken is cooked through. The size of your chicken thighs will also make a difference, I get mine from my local butcher and they are usually quite large.

Leftovers

Refrigerate leftovers in an airtight container and then turn them into a different meal the following day. Here are a couple of suggestions;

• Hoisin Peanut Chicken Lettuce Wraps – shred the leftover chicken for this healthy dinner.
• Chicken Wraps – use the leftover cooked chicken and shred into wraps for lunch boxes or an easy dinner.
• Chicken Stir Fry – shred the chicken and add in with your favourite veggies.

Have you tried this recipe? I love receiving feedback, leave a comment below or tag me on Instagram @kidseatbyshanai

You can find more of my easy recipes on Pinterest.

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Watch how to makeOne Tray Hoisin Peanut Chicken and Rice here:

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This recipe was originally published December, 2017.

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