Chicken & Rice Bake

Chicken Marinade *Prepare 30 mins prior so it has time to marinate in the fridge

• 2lbs bone in chicken *drumsticks, thighs, breast or mixed, skin removed

• 3 tbsps Olive Oil

• 1 1/2 tsp salt

• 1/2 tsp pepper

• 1 1/2 tsp paprika

• 1 1/2 tsp garlic powder

• 1 1/2 tsp onion powder

• 1 tsp dried thyme

• 1 tbsp dried oregano

• 2 tbsps lemon juice

Rice mixture

• 1 large shallots, diced

• 1 tbsp minced garlic

• 1 tsp salt

• 1/2 tsp pepper

• 2 tbsps butter, cut into pieces

• 6oz jar artichokes, cut into pieces *This came from a 12oz jar

• 6 tbsps artichoke marinade from jar

• 1 1/2 cups chicken broth or stock HOT

• 1 cup water, HOT

• 1 1/2 cups uncooked long grain rice *I like Zatarans

1. Preheat oven to 350 degrees.

2. Combine all marinade ingredients in a large bowl. Whisk together then add chicken. Mix until all chicken is covered. Place in fridge for 30 mins.

3. In a 9X13 pan, spray pan then add shallots, garlic, salt, pepper, butter, artichokes, artichokes marinade and rice. Stir to incorporate.

4. Add hot chicken broth and hot water and mix.

5. Add chicken pieces on top making sure any remaining marinade gets placed on top of chicken.

6. Cover dish with foil and cook for 30 mins.

7. Remove , spray with oil and cook uncovered for an additional 30 mins.

8. Plate and enjoy!

Notes/Quick Tips:

• I like my rice slightly under done and with a little bit of juice in the pan. If you would prefer to cook the rice a little more, remove the chicken and cook rice for 10 more mins. Just keep an eye on it.

• If you aren’t a fan of bone in chicken, you can use chicken breast. Make sure you temp your chicken to 165 degrees before removing it from the oven.

• If you want to leave the artichokes out, replace 2 tbsps with olive oil and 1/4 cup (4 tbsps) additional hot water.