Classic Oven-Roasted Chicken and Rice

Name: Classic Oven-Roasted Chicken and Rice
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 8 chicken drumsticks; 2 Celery Stalks; 2 Dried bay leaves; 4 Whole allspice berries; 10 Black Peppercorns; 2 pinches Salt; 400 grams White rice; 250 milliliters Lager beer; 30 milliliters Sunflower Oil; 1 teaspoon Dried spearmint; 1 pinch Black Pepper; 3 Yellow onions; 5 cloves Garlic Clove; ½ bunch Fresh Parsley; 3 Carrots

1 hrs 30 min·45 Views

Flora Petrova

352 Recipes

This Oven-Roasted Chicken and Rice is a hearty and flavorful dish, inspired by traditional Balkan and Eastern European comfort food. The slow-cooked broth, infused with herbs and spices, creates a deep savory base for the rice, while the lager beer adds a unique depth. The chicken drumsticks come out tender, with a crispy skin, making for a satisfying meal.

Allergens

Lactose-Free

4,217kcal

8 Portions · 2,835 g

Protein

262 g

Carbohydrates

352 g

Fat

182 g

Fiber

29 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

chicken drumsticks8
Celery Stalks2
Dried bay leaves2
Whole allspice berries4
Black Peppercorns10
Salt2 pinches
White rice400 grams
Lager beer250 milliliters
Sunflower Oil30 milliliters
Dried spearmint1 teaspoon
Black Pepper1 pinch
Yellow onions3
Garlic Clove5 cloves
Fresh Parsley½ bunch
Carrots3

Broth Preparation

1
Place the 8 chicken drumsticks in a large pot.
2
Add 1 whole carrot, 1 halved yellow onion, the 2 celery stalks, and the 5 smashed garlic cloves to the pot.
3
Add half of the fresh parsley bunch, the 2 dried bay leaves, the 4 allspice berries, and the 10 black peppercorns.
4
Pour in 1.5 liters water to cover all ingredients.
5
Season with a generous pinch of salt.
6
Bring the pot to a boil over high heat.
7
Reduce heat to medium.
8
Simmer for 40 minutes.
40 min
9
Strain the broth through a fine-mesh sieve into a clean bowl.
10
Set the strained broth aside.
11
Place the boiled chicken drumsticks on a separate plate.

Rice Preparation

12
Heat 30ml sunflower oil in a large pot over medium heat.
13
Add the 2 finely diced yellow onions and 2 finely diced carrots.
14
Sauté until the vegetables are softened, about 5-7 minutes.
7 min
15
Add 600g white rice to the pot.
16
Stir until the rice grains look translucent, about 2-3 minutes.
3 min
17
Pour 1 liter of the prepared chicken broth into the rice.
18
Bring the mixture to a boil.
19
Stir until the rice begins to absorb the liquid.
20
Remove the pot from the heat.
21
Transfer the rice mixture to a large oven-safe tray.

Baking and Finishing

22
Preheat your oven to 180°C (350°F).
23
Season the rice evenly with a pinch of salt, a pinch of black pepper, and the 1 teaspoon dried spearmint.
24
Arrange the chicken drumsticks on top of the seasoned rice.
25
Pour the 250ml lager beer over the tray.
26
Pour the remaining 250ml chicken broth over the tray.
27
Cover the tray tightly with aluminum foil.
28
Bake for 30 minutes.
30 min
29
Remove the foil in the last 15 minutes to crisp the chicken skin.
15 min
30
Remove the tray from the oven.
31
Let it rest for 5 minutes before serving.
5 min

Serving

32
Garnish with the remaining fresh parsley.
33
Optionally, you can also sprinkle some fresh onions on top and serve with yogurt.

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