Classic Chicken and Rice
Here is a classic winter comfort food that appeals to the whole family cooked all in one baking dish so cleanup is a breeze too!
Serves 4

Ingredients:
Olive oil, for baking dish
2 cups whole grain brown rice, rinsed well and drained
1 large onion, chopped
2 cups low-sodium chicken broth
2 (10.5-oz.) cans low sodium cream of mushroom soup
Kosher salt
Freshly ground black pepper
4 large bone-in, skin-on chicken thighs (about 2 lb.)
2 tbsp. melted butter
2 tsp. fresh thyme
1 clove garlic, finely minced
1 tbsp. freshly chopped parsley, for garnish

Directions:
Step 1
Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.

Step 2
Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.

Step 3
Cover dish with foil and bake for 1 hour. Uncover and bake for 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.

Step 4
Garnish with parsley before serving.

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