Baked Chicken, Veggies and Rice

Ingredients

• 8-10 bone-in chicken drumsticks
• 2 Tbsp. olive oil
• 1 Tbsp. butter
• 1/2 cup chopped white or red onion
• 2 cloves minced garlic
• 1 1/2 cups rice
• 3 cups chicken broth
• 1/2 cup chopped or shredded carrots
• 1 cup california blend frozen veggies (cauliflower, broccoli, corn etc)
• salt and pepper to taste
• italian seasoning if desired

Instructions

Preheat oven to 400 degrees.

Heat olive oil and butter in a dutch casserole or similar oven-safe pot.

Dab chicken dry with paper towels, season both sides with salt and pepper.

Place in pot skin side down.

Let cook until golden brown on bottom, about 3 - 4 minutes.

Turn and continue and cook 2 - 3 minutes longer.

Transfer to a plate.

Remove meat and add all veggies, saute 3-5 minutes.

Add garlic and saute 1 minute longer.

Add chicken broth and bring to a boil.

Add rice into pot once broth reaches a boil, give it a quick stir.

Remove from heat, place thighs on top of rice mixture.

Cover pot with snug fitting oven safe lid.

Bake in oven until rice is tender and chicken is cooked through, about 35 minutes.

Adapted from: Source Link