Easy Baked Chicken Thighs And Rice. Combine seasonings and rub onto both sides of chicken. 1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular, 98% fat free or 25% less sodium) 1 cup water*.
16+ Best Chicken Thighs And Rice Recipe Background from amazingeasychickenrecipes.blogspot.com
Mix well and pour mixture into a. Remove from the pan and set aside. Oil your roasting pan and have your oven preheated to 375 degrees.
Saute The Onion And Garlic In The Same Pan Until Fragrant Then Add The Rice, Lemon Zest, Lemon Juice And Stock/Water.
When the veggies are soft, add garlic and stir. You will start roasting skin side down, so place the chicken skin side down in the roasting pan and the get them into the oven. Add rice, onion, broth, and soup and stir until combined.
Cover The Chicken Thighs And Set In The Fridge For 1 Hour, Or Up To 8 Hours.
Grease a 13 x 9 inch pan or casserole. Always taste and adjust seasonings as my recipe acts only as a guide. Season with salt and pepper.
Alternatively Steam On Low Heat In The Same Pit For 25 Minutes.
Add an additional tablespoon of olive oil and stir in rice. Pour the 2 tablespoons of olive oil into the pan and let it heat up. Mix well and pour mixture into a.
Season The Chicken With Salt And Pepper And Sprinkle With The Paprika.
Combine seasonings and rub onto both sides of chicken. Pat dry with a paper towel and remove any excess fat and skin. Lay the chicken thighs on top of the rice and sprinkle the onion soup mix evenly over all.
Preheat Oven To 375 Degrees F.
Flip over and cook for another 5 minutes. Preheat the oven to 350° f. Bring to a simmer then place the chicken back on top.
