Baked Chicken and Rice

Source: Ryan and Bradie

Prep Time: 10 minutes

Cook Time: 90 minutes

Cool Time: 10 minutes

Total Time: 1:50

Ingredients:

For Chicken:

1/4 C olive oil (we use canola)

2 tsp dried parsley

2 Tbsp wonder roast seasoning (any rotisserie-flavored seasoning)

1 tsp salt

1/4 tsp pepper, to taste

6 skinless chicken thighs (we typically use a whole chicken cut up into pieces)

For Rice:

1/4 large onion, chopped

2 cloves garlic, minced

2 Tbsp canola oil

1 tsp salt

1/4 tsp black pepper

3 1/2 C chicken broth (or stock, you may have to adjust/increase your salt if using stock vs broth for taste)

2 C long grain white rice

For Mushrooms (optional):

2 Tbsp butter

14oz mushrooms, quartered (I like smaller pieces)

1/4 C chives

salt and pepper, to taste

2 Tbsp fresh copped parsley, to garnish

1 Tbsp chicken broth base seasoning

Directions:

1. Preheat oven to 350 deg

2. In shallow bowl, mix together olive oil and wonder roast seasoning. Add chicken and coat each piece evenly with the seasoning. Set aside, allowing the flavors to absorb into the meat

3. Spray large roaster pan with non stick cooking spray. Add onion, garlic, oil, salt, pepper, broth, and water into the dish. Stir well to combine, then mix in the rice

4. Arrange chicken in the mixture over the rice, cover with lid or foil and bake for 50 minutes. Uncover and bake for an additional 20-30 minutes, until the chicken is cooked through (160 deg)

5. Change oven setting to broil for 2-3 minutes to brown the chicken and crisp the rice

6. Remove chicken, mix and fluff the rice with a fork. Arrange chicken back on top of the rice and allow it to rest for 5-10 minutes to set all of the flavors and finish cooking the rice

7. While chicken is resting, prepare the mushrooms by heating butter in a skillet at medium-high heat. Cook until softened. Add chives and season with salt and pepper

8. Mix mushrooms into the rice and chicken mixture and garnish with remaining parsley and chives, to preference