Ridiculously Easy Baked Chicken with Rice

• Gluten free

• Meat

  • 4 Chicken leg quarters

• Produce

  • 1 can(s Vegetable release spray

• Canned Goods

  • 1 1/2 cup Chicken stock

• Pasta & Grains

  • 1 1/2 cup Rice, long grain

• Baking & Spices

  • 2 tsp Lawry's garlic salt
  • 1 tsp Paprika

• Dairy

  • 1 tbsp Butter

• Liquids

  • 1 1/2 cup Water

Found on justapinch.com

Description

Ingredients

• 1 can(s) vegetable release spray (pam)
• 4-6 chicken leg quarters
• 2-4 tsp lawrys garlic salt
• 1 tsp paprika
• 1-2 Tbsp butter
• 1 1/2 c long grain rice, uncooked
• 1 1/2 c chicken stock
• 1 1/2 c water

Directions

• 1Preheat oven to 350°F. Set the oven rack in the middle of the oven. 2Spray a 9" X 13" glass or heavy metal pan with vegetable release spray. 3Sprinkle one teaspoon of Lawrys Garlic Salt evenly in the bottom of the pan. 4Wash and pat dry the leg quarters. If the pieces are extra-large, cut the legs and thighs apart. Place the chicken pieces on top of the garlic salt, being careful not to crowd them. 5Sprinkle the rest of the Lawrys Garlic Salt on top of the chicken. 6Sprinkle the teaspoon of paprika over the chicken pieces. 7Bake at 350°F for approximately one hour, or until juices in the pieces run clear and the skin is crispy. 8After the chicken has been in the oven for 30 minutes, prepare the rice. 9Melt 1-2 tablespoon butter in a 2 quart covered saucepan. Once the butter has melted, sauté the uncooked rice, stirring carefully until all the rice grains are coated with the butter. 10Next, stir in the chicken broth and water. Bring to a boil, then cover and simmer the rice for 15-20 minutes. Keep warm until the chicken is done. 11Remove the chicken from the oven. Measure out one tablespoon of the drippings, and stir them into the cooked rice. The cook needs to taste the rice and add salt as needed. 12Serve the chicken and rice with a side salad or steamed broccoli.