The Best Oven Baked Chicken and Rice EVER!!!

Ingredients

• 7 pieces Chicken Thighs (bone‑in, skin‑on; about 2‑3 lb total)
• 0.25 cup Olive Oil (extra‑virgin recommended)
• 2 tablespoon Norris Chicken Flavoring (store‑brand poultry seasoning; can substitute any poultry seasoning)
• 1 tablespoon Lowry's Pepper Seasoning (black pepper blend)
• 1 teaspoon Parsley Flakes (dried)
• 1 teaspoon Dried Oregano
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Thyme
• 0.5 teaspoon Ground Black Pepper
• 2 cup Chicken Broth (low‑sodium)
• 1 cup Long Grain White Rice (rinsed)
• 0.5 cup Onion (diced; about 1 small onion)
• 5 tablespoon Unsalted Butter (softened; divided (3 Tbsp for rice, 2 Tbsp for mushrooms))
• 1 teaspoon Paprika
• 8 ounce Mushrooms (button or shiitake, sliced)
• 3 cloves Garlic Cloves (minced)
• 2 tablespoon Fresh Chives (sliced; dried chives can be used)
• 1 teaspoon Salt

Instructions

1. Make Herb‑Oil Seasoning

   In a large mixing bowl combine olive oil, Norris chicken flavoring, Lowry's pepper seasoning, parsley flakes, dried oregano, onion powder, garlic powder, dried thyme, and ground black pepper. Stir until a uniform paste forms.

   Time: PT5M

2. Coat the Chicken

   Add the 7 chicken thighs to the bowl and toss until each piece is thoroughly coated with the herb‑oil mixture. Let them rest for a couple of minutes to absorb flavor.

   Time: PT5M

3. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

4. Arrange Chicken Skin‑Side Down

   Heat the cast iron skillet over medium‑high for 2 minutes. Place the thighs skin‑side down in the hot skillet (or on a parchment‑lined sheet pan). Let them sear for about 2‑3 minutes without moving them.

   Time: PT3M

5. Prepare Foil‑Wrapped Rice

   In a separate bowl combine rice, chicken broth, diced onion, 3 Tbsp butter, a pinch of salt, black pepper, chicken flavoring, and paprika. Stir, then place the mixture on a large piece of heavy‑duty aluminum foil, seal tightly into a packet.

   Time: PT10M

6. First Bake – 45 Minutes

   Place the skillet (or sheet pan) with the chicken and the foil‑wrapped rice packet on the middle oven rack. Bake for 45 minutes.

   Time: PT45M

   Temperature: 425°F

7. Sauté Mushroom Mixture

   While the chicken bakes, melt 2 Tbsp butter in a second skillet over medium‑high. Add minced garlic, sliced mushrooms, a pinch of salt, and black pepper. Cook, stirring occasionally, until mushrooms release moisture and turn golden, about 8 minutes. Finish with sliced chives and an extra tablespoon of butter if desired.

   Time: PT8M

8. Flip Chicken and Finish Baking

   Remove the pan from the oven, carefully flip each thigh skin‑side up, and return to the oven for an additional 15 minutes to brown the top and finish cooking.

   Time: PT15M

   Temperature: 425°F

9. Combine Rice and Mushrooms

   Open the foil packet, fluff the rice with a fork, and stir the sautéed mushroom mixture through until evenly distributed.

   Time: PT5M

10. Plate and Serve

    Place a generous mound of mushroom rice on each plate and top with a crispy baked thigh. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g