Recipe by Brynie Greisman

Herby Chicken and Rice

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Meat Meat
Easy Easy
4 Servings

No Allergens specified

2 Hours, 30 Minutes

There’s something very homey about chicken and rice. It’s filling, nutritious, and delicious. Here I changed up the way I made the rice and added very flavorful seasoning to amp up the chicken flavor and give it a kick.


Herby Chicken and Rice

  • 1 onion, diced

  • 4 cloves garlic, diced or 4 cubes Gefen Frozen Garlic

  • 3 tablespoons Tuscanini Olive Oil, divided

  • 1 and 1/2 cups white rice (I use long-grain)

  • 2 and 3/4 cups water

  • 4 chicken quarters, cut into eighths

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • salt, to taste

  • pepper, to taste

  • 1 tablespoon Tuscanini Olive Oil

  • 1 to 1 and 1/2 cups cherry tomatoes, blended (optional)



Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a roasting pan with Gefen Parchment Paper.


Mix the onion, garlic, and two tablespoons olive oil together and place in the prepared pan in a single layer. Bake for 10–12 minutes, mixing midway. (If you want it crispier, you can increase the temperature for the last few minutes.)


Mix the onion-garlic mixture with the rice and spread evenly on the bottom of the pan. Place chicken on top. In a small bowl, mix the spices and one tablespoon olive oil, and smear it all over the chicken, on top and bottom.


Add water all around. If using cherry tomatoes, spread them around the chicken. Cover the pan and bake for two hours. Uncover and bake for another 10–15 minutes.


Bake in a Pyrex pan for best results. Remember to line it with parchment paper for easy cleanup!


If the rice looks dry during baking, add a bit of water, but don’t overdo it or you’ll have mushy rice.


Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.

Herby Chicken and Rice

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