Baked Chicken Legs with Vegetable Rice Recipe: Delicious and Nutritious

This delicious recipe combines succulent baked chicken legs with a flavorful vegetable rice that makes for a perfect dinner. Let’s get started!


For the Chicken:

  • Chicken Legs: 8
  • Salt: to taste
  • Ground Black Pepper: to taste
  • Ground Coriander: to taste
  • Chicken Seasoning: to taste
  • Garlic: 2 cloves, minced
  • Vegetable Oil: as needed
  • Soy Sauce: 30-40 ml

The Vegetables:

  • Onions: 2, chopped
  • Carrot: 1, diced
  • Sweet Peppers: 2, chopped
  • Tomatoes: 4, chopped
  • Salt: to taste
  • Vegetable Seasoning: to taste
  • Dried Parsley: to taste
  • Paprika: to taste
  • Vegetable Oil: as needed

For the Rice:

  • Rice: 2 cups
  • Salt: to taste
  • Meat Seasoning: to taste
  • Allspice: to taste
  • Bay Leaf: 1
  • Water: 2 cups
  • Butter: to taste


Prepare the Chicken:

  1. Season Chicken:
    • Place the chicken legs on a plate.
    • Season the chicken legs with salt, ground black pepper, ground coriander, and chicken seasoning.
    • Add the minced garlic and vegetable oil.
    • Pour soy sauce over the chicken legs and mix well.
    • Leave the chicken to marinate for 15-20 minutes.

Prepare the Vegetables:

  1. Mix Vegetables:
    • In a separate bowl, mix the chopped onions, diced carrot, chopped sweet peppers, and chopped tomatoes.
    • Season the vegetables with salt, vegetable seasoning, dried parsley, and paprika.
    • Add a little vegetable oil to the mixture and stir well.

Bake the Chicken:

  1. Preheat Oven:
    • Preheat the oven to 200°C (392°F).
  2. Bake Chicken:
    • Place the marinated chicken legs on a baking tray lined with parchment paper soaked in water.
    • Bake the chicken in the preheated oven for 25-30 minutes. If you have a convection oven, use the fan for even cooking.

Cook the Rice:

  1. Prepare Rice:
    • In a pot, combine the rice, salt, meat seasoning, allspice, and bay leaf.
    • Add 2 cups of water and a bit of butter.
    • Bring the mixture to a boil, then reduce the heat to 180°C and cook for 30 minutes until the rice is tender and water is absorbed.


  1. Serve Dish:
    • Once everything is cooked, serve the baked chicken legs alongside the vegetable rice on a plate.
    • Enjoy your delicious meal!

Tips for Success

  • Marination: Allowing the chicken to marinate helps to enhance the flavor and tenderness.
  • Even Cooking: Using a convection oven helps to ensure even cooking by circulating hot air around the chicken.
  • Flavorful Rice: Adding spices like allspice and bay leaf to the rice enhances its flavor, making it a perfect complement to the chicken.

Health Benefits

This meal not only tastes great but also provides several health benefits:

  • High in Protein: Chicken legs are an excellent source of lean protein, essential for muscle growth and repair.
  • Rich in Vitamins: The vegetables provide a variety of vitamins and minerals, including vitamins A, C, and K.
  • Whole Grains: Rice is a good source of energy and fiber, promoting digestive health.


Q: Can I use boneless chicken for this recipe?
A: Yes, you can use boneless chicken thighs or breasts, but adjust the cooking time as boneless cuts cook faster.

Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Q: Can I add other vegetables to the rice?
A: Absolutely! You can add peas, corn, or green beans to the rice for added flavor and nutrition.

Q: Can I make this recipe spicy?
A: Yes, you can add chili powder or cayenne pepper to the seasoning mix for a spicy kick.


This Baked Chicken Legs with Vegetable Rice is a wholesome and flavorful meal that’s perfect for any occasion. With its juicy chicken, tender vegetables, and perfectly seasoned rice, it’s sure to be a hit with your family and friends. Enjoy this delightful dish!

Read Also: Mushroom and Pepper Rice: An Easy and Delicious Dinner

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