28 May Recipe: Chicken Drumstick Rice Bake Under $5.00 per serve
Chicken Drumstick Rice Bake: a budget family dinner that cooks in one dish
Chicken drumsticks are often much cheaper than chicken breast, and because they cook on the bone, they add plenty of flavour without needing expensive extras. This simple rice bake is warm, filling and easy to stretch with whatever vegetables you have in the fridge or freezer.
It is the kind of dinner busy parents need: a little chopping, one baking dish, and enough leftovers for lunch the next day if you are lucky.
Estimated cost: $14–$18
Serves: 4–6
Cost per serve: Around $2.35–$4.50, depending on chicken prices and how many vegetables you add.
Ingredients
Serves 4–6
- 8 chicken drumsticks
- 1½ cups long-grain white rice
- 3 cups chicken stock
- 1 brown onion, finely chopped
- 2 carrots, diced or grated
- 1 cup frozen peas, corn or mixed vegetables
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried mixed herbs or dried thyme
- ½ teaspoon salt, or to taste
- Black pepper
- Optional: 1 tablespoon tomato paste or a squeeze of lemon juice
- Optional: chopped parsley to serve
Method
- Preheat the oven to 190°C. Lightly grease a large and deep baking dish.
- Season the chicken with olive oil, paprika, herbs, salt and pepper. For extra flavour, brown the drumsticks in a frying pan for a few minutes on each side, but you can skip this step if you are short on time.
- Add the rice and vegetables to the baking dish. Stir through the onion, carrot, garlic, frozen vegetables and tomato paste, if using.
- Pour in the stock and stir gently so the rice is evenly spread across the dish.
- Place the drumsticks on top of the rice mixture. Cover tightly with foil.
- Bake for 40 minutes, then remove the foil and bake for another 20–25 minutes, or until the chicken is cooked through and the rice is tender.
- Rest for 5–10 minutes before serving. This helps the rice finish absorbing the liquid.
Why it works
- Chicken drumsticks are budget-friendly, kid-friendly and full of flavour. The rice cooks underneath the chicken, soaking up the stock and juices, while the vegetables help turn it into a complete meal.
- It also avoids using several pots and pans, which is always a win on a school night.
Make it stretch and save more
- To make the meal go further, add an extra ½ cup of rice and 1 cup of extra stock, plus more vegetables. Frozen peas, corn, diced carrot, zucchini, beans or broccoli stems all work well.
- You can also serve it with a simple side salad, steamed greens or buttered frozen vegetables.
- For younger children, remove the chicken from the bone before serving and stir it through the rice.
Swaps and substitutions
Chicken thighs: Bone-in thighs can be used instead of drumsticks, but they may cost more.
Chicken breast: Not ideal for this recipe, as it can dry out during baking.
Brown rice: You can use brown rice, but it needs more liquid and a longer cooking time, so white rice is easier for a reliable family bake.
Vegetarian option: Replace chicken with a tin of chickpeas or white beans, use vegetable stock, and add extra vegetables. Bake covered until the rice is tender. For more protein, serve with boiled eggs or grated cheese.
Dairy-free: This recipe is naturally dairy-free if your stock is dairy-free.
Gluten-free: Use gluten-free stock and check all seasoning labels.
Can you freeze it?
Yes, but it is best frozen in portions once cooked and cooled.
Remove the chicken meat from the bones before freezing if you want easier reheating. Place the chicken and rice in airtight containers and freeze for up to 2 months.
To reheat, defrost in the fridge overnight and warm thoroughly in the microwave or oven. Add a splash of water or stock before reheating so the rice does not dry out.
Can you make it ahead?
Yes. You can chop the vegetables and season the chicken earlier in the day. Keep them covered in the fridge until ready to cook.
It is better not to leave uncooked rice sitting in stock for too long, as it can become mushy. Assemble the rice and stock just before baking.
Can you make it in a slow cooker?
Yes, but the texture will be softer than the oven version.
Place the rice, vegetables, stock and seasoned drumsticks in the slow cooker. Cook on low for about 4–5 hours or high for 2–3 hours, checking that the chicken is cooked through and the rice is tender.
Slow cookers vary, so check near the end of cooking. If the rice looks too dry, add a little more hot stock. If it looks too wet, remove the lid for the last 15–20 minutes.
A tip for busy parents
Use frozen mixed vegetables and pre-crushed garlic to cut down on prep time. If your children are suspicious of “bits”, grate the carrot and onion so they soften into the rice.
This Budget recipe is our family-friendly take on a Tuna bake based on a classic family favourite. Designed to be low-cost, flexible and easy for busy households. Recipes are designed to be simple, flexible and kids friendly.
How we estimate recipe costs
Our Budget Meals recipes use approximate prices based on average Australian supermarket costs at the time of publishing (including major supermarkets such as Coles, Woolworths and Aldi). Costs are calculated using standard-sized ingredients and divided by the number of serves. Prices can vary depending on where you shop, specials, seasonality, brands and whether you already have pantry staples at home. The estimates are intended as a general guide to help families compare meal ideas and plan affordable dinners.
