One-Pan Butter Roasted Chicken and Rice by Everythingsmajor

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1.5 cup long-grain white rice, rinsed
• 3 cup chicken broth
• 4 tbsp unsalted butter, melted
• 2 cup mixed vegetables (carrots, peas, or broccoli)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Combine the rinsed rice, chicken broth, half of the melted butter, and seasonings in a 9x13 inch baking dish.
3. Stir in the mixed vegetables until evenly distributed throughout the rice mixture.
4. Arrange the chicken thighs skin-side up on top of the rice mixture.
5. Brush the remaining melted butter over the chicken skin and season with a pinch of extra salt and pepper.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the chicken skin is golden and the rice is tender and has absorbed the liquid.