- 1 1/4 cups brown rice (uncooked)
- 1 packet lipton onion soup mix
- 8 pieces chicken legs (and thighs, preferably with skin)
- 3 teaspoons herbes de provence (divided)
- 2 cups water
- pepper (to taste)
- salt (to taste)
- Pre-heat the oven to 375 degrees.
- Pour the rice into a 9×13 glass pan.
- In a glass bowl (or Pyrex mixing cup) mix water and Lipton onion mix. Mix until the Lipton is dissolved. Once Lipton is dissolved, add 1 tsp Herbs de Provence and pepper as desired. Stir until well-mixed.
- Pour the liquid into the pan over the rice. Make sure the rice is evenly-distributed in the pan. (You can add a little more water if you think you need to. But remember, the chicken will have some juices that add to the mix, too.)
- Add salt, pepper, and Herbs de Provence to the chicken pieces. I usually use 4 legs and 4 thighs, but you can mix it up as you like and as it fits in the pan.
- Arrange the chicken pieces in pan, on top of rice. Cover pan TIGHTLY with aluminum foil. You want to make sure it’s tight, because the rice will cook from the steam in the pan.
- Bake for 1 hour. (I usually check it after 50-55 minutes.)
- After 1 hour, check to make sure rice and chicken are done. Chicken should be 165 degrees and tender. If rice is not cooked, add more water, cover again, and keep cooking.
- When rice and chicken are cooked, remove foil cover, and cook for another 5-10 minutes—just enough to brown the chicken as desired.