Chicken and rice traybake
A flavorful baked chicken recipe with spiced rice, sweet onions, and peas. Perfectly seasoned, baked until golden, and finished with fresh coriander for a hearty and aromatic dish.
Updated : 01 October, 2025
Easy
About 20 min.
Ingredients
For the rice
as needed
Vegetable oil
1
Onion
3
Garlic
50 grams
Butter
270 grams
Basmati rice
pinch
Cardamom
650 milliliters
Chicken broth
200 grams
Green peas
handful
Cilantro, coriander
For the chicken
8
Chicken legs
1 teaspoon
Salt
1 teaspoon
Garlic powder
1 teaspoon
Onion powder
1 teaspoon
Cayenne pepper
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C. Lightly grease a large roasting tray and spread in the onion and garlic. Drizzle with melted butter, stir to coat, and bake for 10–15 minutes, keeping a close eye to prevent burning. Stir if the edges start to catch.
Step 2
Meanwhile, prepare the chicken by mixing together the salt, garlic, onion, and cayenne in a bowl. Rub the drumsticks with oil and coat them thoroughly in the spice mixture.
Step 3
Once the onions are softened, remove the tray from the oven and stir in the rice and cardamom seeds. Place the drumsticks on top and pour over the stock (or boiling water). Cover the tray with foil and bake for 30 minutes.
Step 4
Take the tray out of the oven, transfer the chicken drumsticks to a side plate, and stir the peas into the rice. Return the drumsticks to the tray, remove the foil, and bake for another 15 minutes.
Step 5
Finish by stirring in the chopped coriander and serve hot.