Chicken And Rice One Pot Bake

Ingredients

• 1.5 lbs Chicken Thighs, bone-in skin-on
• 1.5 cups Long-grain White Rice
• 2.5 cups Chicken Broth
• 2 tbsp Unsalted Butter, melted
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Dried Thyme
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup Frozen Peas and Carrots(optional)
• 2 tbsp Fresh Parsley, chopped(optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

2. 2

   Spread the uncooked rice evenly across the bottom of the prepared baking dish.

3. 3

   In a medium bowl, whisk together the chicken broth, melted butter, garlic powder, onion powder, salt, pepper, and thyme.

4. 4

   Slowly pour the broth mixture over the rice in the baking dish, ensuring all grains are submerged.

5. 5

   Season the chicken thighs with extra salt and pepper, then place them skin-side up on top of the rice and liquid.

6. 6

   Cover the dish tightly with aluminum foil to prevent steam from escaping.

7. 7

   Bake for 35 minutes, then remove the foil and bake for an additional 10-15 minutes until the chicken is golden and the rice is tender.

8. 8

   Let the dish rest for 5 minutes before fluffing the rice with a fork and garnishing with fresh parsley.