![Baked Chicken Thighs With Mushroom Brown Rice](https://cdn.statically.io/img/www.allrecipes.com/thmb/gW31HPmurtHwdR1UjFdAT_uyWJ4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Baked-Chicken-Thighs-With-Mushroom-Brown-Rice-fabeveryday-4x3-1-4354e7ffec054487934d4e9b6ee813f2.jpg)
Ingredients
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1 (4 ounce) can sliced mushrooms, drained and liquid reserved
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1 rib celery, sliced
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¼ cup chopped onion
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⅓ cup brown rice
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2 teaspoons minced garlic
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¼ teaspoon dried thyme
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¼ teaspoon poultry seasoning
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
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4 chicken thighs with skin and bones
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1 tablespoon olive oil
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salt and pepper to taste
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.
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Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.
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Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.
Nutrition Facts (per serving)
303 | Calories |
15g | Fat |
18g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 303 | |
% Daily Value * | |
Total Fat 15g | 20% |
Saturated Fat 4g | 19% |
Cholesterol 74mg | 25% |
Sodium 386mg | 17% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 22g | 45% |
Vitamin C 2mg | 2% |
Calcium 33mg | 3% |
Iron 2mg | 11% |
Potassium 324mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.