Chicken and Rice Bake

Recipe originally from Adam Ragusea. I don't think I've ever actually used the herbs de provence this calls for, I just add some italian seasoning or whatever. The fresh squeezed lemon at the end is my favorite part. I usually cut up the chicken before browning instead of after - you get less browned flavor, but I find it annoying to cut up all the hot & oily chicken into bite sized pieces.

Staple Ingredients

• 2 cups long or medium grain white rice
• 2 tsp herbs de provence or other poultry friendly herbs
• 1 tsp garlic powder
• olive oil
• 2 big pinches salt + more to taste
• pepper

Special Ingredients

• 1 lemon
• 1 lb chicken thigh or breast
• 1 large onion
• 3-4 carrots
• 4 cups chicken stock
• 1 cup frozen peas

Instructions

• heat oven to 400°F
• heat olive oil on medium high heat, brown chicken on both sides
• roughly chop onion
• transfer browned chicken to plate, add onion to pot
• chop carrots into bite size pieces, add to the pot
• add rice to the pot, let it toast for a minute
• if you don't have an oven safe pot, transfer everything to a big baking dish
• pour in chicken stock, chicken, salt & pepper, spices, etc.
• bake covered for 20-30 minutes or until the rice has absorbed all the moisture
• after baking, stir in frozen peas. serve with lemon wedge for squeezing