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Country French Chicken and Rice
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Prep Time:
25 minutes
Total Time:
3 hours 25 minutes
"Transform chicken thighs and rice into a flavorful casserole with a zesty herb marinade."
Ingredients:
  • 1/4 cup chopped oil-packed sun-dried tomatoes, drained
  • 2 tablespoons herbes de Provence
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon salt
  • 8 bone-in chicken thighs, skin and fat removed (about 2 lb)
  • 1 1/2 cups sliced mushrooms
  • 1 cup uncooked regular long-grain white rice
  • 1 medium carrot, shredded (3/4 cup)
  • 2 cups boiling water
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley
  • 2 teaspoons grated lemon peel
Instructions:
  • Combine tomatoes, herbes de Provence, oil, lemon juice, garlic, and 1/2 teaspoon of salt in a sturdy 1-gallon resealable bag. Add chicken thighs and mushrooms. Seal the bag and shake well to ensure the meat and vegetables are fully coated. Refrigerate for 2 to 24 hours for optimal flavor infusion.
  • Preheat your oven to 375°F and generously spray a 13x9-inch (3-quart) baking dish with cooking spray.
  • In a baking dish, combine rice, carrot, and remaining 1/2 teaspoon of salt. Pour in boiling water and stir well. Arrange chicken thighs, mushrooms, and marinade evenly over the rice mixture.
  • Cover the dish with foil and bake for 50-60 minutes, or until the liquid is absorbed and the chicken juices run clear when the thickest pieces are cut. Finish by sprinkling with fresh parsley and lemon zest.

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