Baked Chicken Thighs With Mushroom Brown Rice recipe

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Ingredients

1 (4 ounce) can sliced mushrooms, drained and liquid reserved
1 rib celery, sliced
¼ cup chopped onion
⅓ cup brown rice
2 teaspoons minced garlic
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 chicken thighs with skin and bones
1 tablespoon olive oil
salt and pepper to taste

Nutrition Info

303.3 calories
carbohydrate: 18 g
cholesterol: 74 mg
fat: 15.4 g
fiber: 1.8 g
protein: 22.4 g
saturatedFat: 3.7 g
servingSize: -
sodium: 386.1 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.

  3. Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.

  4. Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.

Recipe Yield

4 servings

Recipe Note

This easy and delicious one-pan meal that's easy on the budget can also be made with white rice.

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