ONE PAN BAKED CHICKEN & BROWN RICE VEGETABLE CASSEROLE

INGREDIENTS

• 6 4 ounce boneless skinless chicken thighs** (Please read the recipe notes: you can also use bone in, but don't leave skin on, it will get oily)
• 1 1/2 cups brown rice
• 3 cups chicken stock (boiling hot)
• 2 tablespoons butter (optional)
• salt and pepper to taste
• 2 lbs sliced carrots
• 1 bag 12 oz. frozen peas

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat oven to 375 degrees.
2. Scatter rice on the bottom of the pan.
3. Layer chicken on top.
4. Season the whole pan generously with salt and pepper.
5. Remember this will be seasoning the whole dish, not just the chicken.
6. Scatter the carrots between the chicken pieces.
7. Scatter bits of the butter around the pan. (optional)
8. Pour the boiling hot stock on top gently.
9. Wrap tightly with foil
10. Cook for 65 minutes (If your chicken pieces are larger please refer to the notes for updated cooking times).
11. Right when coming out of the oven, toss with frozen peas.
12. Let sit for 3-4 minutes.
13. Enjoy 🙂

Recipes by dinnerthendessert.com