Easy Chicken Drumstick and Rice Bake

This easy chicken drumstick and rice bake is a one-pan meal that costs $6.37, or about $1.06 per serving, and takes about 75 minutes from start to finish. The chicken and rice bake together with a savory-sweet spice blend, so cleanup is minimal.

For another chicken dinner from the oven, try the chicken and macaroni pasta bake when you want pasta instead of rice.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.

Ingredient Notes and Cheaper Swaps

Chicken Drumsticks

Bone-in, skin-on drumsticks stay juicy during baking. Look for them on sale, often sold in large family packs, and freeze any extra for future meals.

Cheaper Swap: Bone-in, skin-on chicken thighs can be used interchangeably; adjust cooking time slightly if they are larger or smaller. If your shopping bag holds chicken cutlets instead, make chicken cutlet tacos rather than substituting them into this drumstick bake.

White Rice

Cheaper Swap: Stick with long-grain white rice: other types need different liquid ratios and cooking times, and brown rice would take longer to cook and require more liquid. For a different chicken-and-starch combination, choose whole chicken noodle soup on a soup night.

Dried Spices

Buying dried spices in larger containers from bulk bins or discount stores can be more economical than small jars.

Cheaper Swap: Adjust the spice blend to what you have; a pre-made poultry seasoning or a blend of onion powder, chili powder, and a pinch of cayenne could work too.

How to Make Chicken Drumstick and Rice Step by Step

In a small bowl, combine the olive oil, brown sugar, and all the dried spices with a good pinch of salt and pepper, and stir until it forms a thin paste.

Pat the chicken drumsticks dry so the skin crisps, then rub the spice paste all over each one.

Melt butter in a medium saucepan and sauté the chopped onion until it softens and becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another 30-60 seconds until fragrant, without letting it burn. Stir in the uncooked rice and a little more salt, then transfer the mixture to the prepared baking dish.

Arrange the seasoned drumsticks on top of the rice. Bring the chicken broth to a rapid boil in the same saucepan, pour it over the rice and around the drumsticks, and quickly cover the dish tightly with foil to trap the steam. Bake for 30 minutes.

Remove the foil and bake uncovered for another 15-25 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F in its thickest part. If the rice looks dry but the chicken needs more time, add a small amount of extra broth or water. Let the chicken rest for a minute or two on a plate while you fluff the rice with a fork. Garnish with fresh herbs or lemon wedges if you like.

For full ingredient quantities and detailed instructions, please refer to the recipe card below.

Tips for the Best Results

• Don’t Skimp on Foil: A tight foil cover during the initial baking phase keeps the rice from drying out.
• Use Hot Broth: Boiling broth starts the rice cooking immediately, so it cooks through at the same rate as the chicken.
• Check Chicken Temperature: Insert a meat thermometer into the thickest part of the drumstick, avoiding the bone; it should read 165°F.

Storing, Freezing and Reheating

Storage: Refrigerate leftovers in an airtight container within two hours of cooking; they keep for up to 3-4 days.

Freezing: Once completely cooled, freeze individual portions in freezer-safe containers or bags for up to 2-3 months. The rice might be slightly softer after reheating.

Reheating: Reheat individual portions in the microwave, or in an oven-safe dish covered with foil at 300°F (150°C) until warmed through. Add a splash of water or broth to keep the rice from drying out.

Serving Ideas and Variations

• Add Vegetables: Stir in frozen peas, corn, or diced carrots along with the rice.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the spice rub for a little heat.
• Lemon Brightness: A squeeze of fresh lemon juice over the finished dish brightens all the flavors.
• Cheese Topping: Sprinkle a little shredded cheddar or Monterey Jack over the chicken and rice for the last 10 minutes of baking.

You can find more budget-friendly meal ideas at The Thrifty Skillet recipes page.

Emily Carter

Chicken Drumstick and Rice Bake

A flavorful and budget-friendly one-pan meal featuring seasoned chicken drumsticks baked with tender white rice and aromatic spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 611

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons brown sugar
• 1 tablespoon paprika sweet or smoked
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 ½ teaspoons kosher salt divided
• ¼ teaspoon black pepper plus more to taste
• 6 chicken drumsticks bone-in, skin-on, patted dry
• 2 tablespoons butter
• ½ medium yellow onion chopped
• 3 cloves garlic minced
• 1 cup uncooked long-grain white rice
• 2 cups low-sodium chicken broth
• lemon wedges for serving, optional
• fresh parsley or thyme for garnish, optional

Equipment

• 1 baking dish 9×13-inch or 11×14-inch
• 1 medium saucepan
• 1 Small bowl
• 1 Meat Thermometer
• 1 aluminum foil

Method

 

1. Preheat your oven to 400°F. Lightly coat an 11×14 or 9×13-inch baking dish with cooking spray and set it aside.
2. In a small bowl, combine the olive oil, brown sugar, paprika, dried thyme, dried oregano, garlic powder, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Stir until a thin paste forms.
3. Gently rub this spice blend all over the patted-dry chicken drumsticks, then set them aside.
4. Melt the butter in a medium saucepan over medium-high heat. Add the chopped yellow onion and cook for 3-4 minutes, just until it begins to soften.
5. Stir in the minced garlic and cook for an additional 30-60 seconds until it becomes fragrant, being careful not to burn it.
6. Add the uncooked white rice and the remaining 1/2 teaspoon of kosher salt to the saucepan, stirring to combine. Scrape the entire rice mixture into the prepared baking dish.
7. Arrange the seasoned chicken drumsticks on top of the rice mixture. If desired, add a few lemon wedges to the dish.
8. Bring the chicken broth to a rapid boil in the same saucepan you used for the onion. Carefully pour the boiling broth over the rice and around the drumsticks in the baking dish.
9. Quickly and tightly cover the baking dish with aluminum foil. Transfer it to the preheated oven and bake for 30 minutes.
10. Remove the foil and continue baking uncovered for another 15-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F in the thickest part.
11. If the rice appears dry but the chicken needs more time, stir in an additional 1/4 cup of broth or water as needed. If the chicken is done but the rice is not, remove the chicken to a plate while the rice finishes cooking.
12. Once removed from the oven, transfer the chicken to a plate and let it rest for a minute or two. Fluff the cooked rice with a fork.
13. Garnish with extra lemon wedges and fresh herbs like parsley or thyme, if desired, and serve immediately.

Notes

For easy cleanup, consider lining your baking dish with parchment paper or using an oven-safe glass container like Basics Glass Food Storage.

If you prefer a milder flavor, reduce the amount of brown sugar slightly. For extra crispiness on the chicken skin, you can broil the dish for the last 2-3 minutes, watching it very carefully to prevent burning.

Frequently Asked Questions

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