Sheet Pan Chicken Mandi
A simplified one-pan version of the classic Middle Eastern rice-and-chicken dish. Fragrant basmati rice cooks beneath tender chicken in warm spices—no separate pots needed.
- Total time
- 35 min
- Servings
- 4
- Calories
- 620
- Protein
- 38g
Ingredients
- 4 pieces (about 2 lb) chicken thighs, bone-in and skin-on
- 2 cups basmati rice, uncooked
- 3.5 cups chicken broth
- 1 whole onion, medium
- 1.5 teaspoons (or 0.5 tsp each spice) ground cumin, coriander, cinnamon, and black pepper mixed
- 1 to taste salt and olive oil
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep confirms it has finished heating, about 10 minutes.
- 2
Pat the chicken thighs dry with paper towels, pressing gently all over the skin and flesh to remove surface moisture.
- 3
Cut the onion lengthwise from root to tip into eight wedges, keeping the root end intact so each wedge holds together.
- 4
Rinse the basmati rice in a fine-mesh strainer under cool running water, stirring gently with your fingers for 30 seconds until the water runs mostly clear.
- 5
Spread the rinsed rice evenly across the bottom of a large rimmed sheet pan (9×13 inch or larger).
- 6
Scatter the onion wedges over the rice, then pour in the chicken broth and drizzle with 2 tablespoons olive oil.
- 7
Season the chicken thighs with salt and pepper on both sides, then arrange them skin-side up on top of the rice mixture, nestling them slightly into the rice.
- 8
Sprinkle the mixed spice blend (cumin, coriander, cinnamon, and black pepper) evenly over the chicken thighs.
- 9
Drizzle 1 tablespoon olive oil over the chicken thighs, coating the skin lightly.
- 10
Slide the sheet pan into the preheated oven and bake uncovered for 25 minutes until the rice has absorbed most of the liquid and the chicken skin looks golden brown.
- 11
Remove the pan from the oven and let it rest for 3 minutes before serving so the rice finishes absorbing any remaining liquid.
Tools you’ll need
- oven
- rimmed sheet pan (9×13 inch or larger)
- fine-mesh strainer
- paper towels
- cutting board
- chef's knife
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