Chicken and Rice Bake
This easy Chicken and Rice Bake has just 7 ingredients and is so easy to customize! Get a healthy dinner on the table with minimal effort and maximum flavor.
8 grams (I used Mrs. Dash no-salt)
2lbs, bone-in, skin on
590 ml, boiling
Preheat oven to 400 degrees F. Add the uncooked rice and frozen peas to a 9x13" baking dish or roasting pan (3 quart capacity) with 2 teaspoons of the seasoning and the salt. Stir to combine.
Arrange chicken thighs over the rice, skin side up (trying to leave as much of the skin out of the liquid as possible).
In a small bowl, combine the remaining 2 teaspoons of seasoning with mayo and brush the mixture over the chicken thighs. Pour the boiling chicken stock into the pan around the chicken.
Optional: cover the dish to keep in the moisture if desired, but it is not necessary. If you do cover the dish, remove the covering for the last 10-15 minutes to allow the chicken to brown.
Bake for 45 minutes at 400 degrees F, or until rice is tender and chicken reaches 165 degrees F or more in the deepest part.
Broil for 2-3 minutes to crisp up the chicken skin, but watch carefully so that it doesn't burn. Serve.
The Ultimate One-Pan Oven Cookbook, by Julia Konovalova © Page Street Publishing, 2018
*I've found this recipe makes 4 large servings, or 8 small servings, so it will likely feed between 4 and 8 people.
Chicken and Rice Bake https://www.thereciperebel.com/chicken-and-rice-bake/