Baked Chicken Thighs With Mushroom Brown Rice

Name: Baked Chicken Thighs With Mushroom Brown Rice
Total time: 105
Yield: 4
Ingredients: 1 (4 ounce) can sliced mushrooms, drained and liquid reserved; 1 rib celery, sliced; 0.25 cup chopped onion; 0.33333334326744 cup brown rice; 2 teaspoons minced garlic; 0.25 teaspoon dried thyme; 0.25 teaspoon poultry seasoning; 0.25 teaspoon salt; 0.125 teaspoon ground black pepper; 4 chicken thighs with skin and bones; 1 tablespoon olive oil; salt and pepper to taste

Recipe by trishthedish617 from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

4 servings

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1 (4 ounce) can sliced mushrooms, drained and liquid reserved
•

1 rib celery, sliced
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0.25 cup chopped onion
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0.33333334326744 cup brown rice
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2 teaspoons minced garlic
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0.25 teaspoon dried thyme

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0.25 teaspoon poultry seasoning
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0.25 teaspoon salt
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0.125 teaspoon ground black pepper
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4 chicken thighs with skin and bones
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1 tablespoon olive oil
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salt and pepper to taste

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.
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.
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.