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  • Roasted Chicken Thighs & Rice

    1 vote
    Roasted Chicken Thighs & Rice
    Prep: 15 min Cook: 40-45 min Servings: 3
    by Nanette
    92 recipes
    >
    Truly a comfort food....easy, all in one meal. Buttery & Delicious

    Ingredients

    • 6 chicken thighs clean and remove skin and excess fat, pat dry
    • Season the thighs with salt, garlic powder, onion powder & pepper
    • Sprinkle thighs with parsley flakes
    • 1 cup uncooked rice
    • 1 stick butter
    • 1 small can corn, drain

    Directions

    1. Pre-heat oven to 400 degrees.
    2. Prepare and season chicken and place in a large pan. I prefer a dark metal pan because the chicken crisps better.
    3. Cut up 3/4 of the stick of butter and place pats on chicken pieces.
    4. Bake in oven for 40-45 minutes if boneless. 55 to 60 min. if bone-in.
    5. Prepare rice according to direction and set aside.
    6. Turn chicken over just once in roasting process. Baste a couple of times. When chicken is 10 min from being done, remove to a separate plate.
    7. Put cooked rice in the chicken pan with the remaining butter and mix well with drippings. Make sure all the brown-bits are scraped into rice.
    8. Add corn and mix.
    9. Place chicken back in pan mixing rice all around the chicken. Cook final 10 minutes.
    10. Serve with a salad.

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