Recipe: Rosemary Chicken and Rice (using chicken thighs and drumsticks)

ROSEMARY CHICKEN AND RICE

3 pounds drumsticks and thighs (trim fat from thighs)
1 cup long-grain brown or white rice, uncooked
3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
2 cups chicken broth
1 teaspoon salt
1 tablespoon dried rosemary (or dried basil, oregano or thyme)
2 tablespoons lemon juice
1/4 cup mayonnaise
1/4 cup fine dry bread crumbs
1/2 cup grated Parmesan (or Romano) (for serving)

Preheat oven to 350 degrees F. Coat a 9- by 13-inch baking dish with cooking spray. Wash the chicken pieces and pat dry with paper towels.

Spread rice evenly in the bottom of the baking dish. Sprinkle the garlic over the rice and pour the both over all.

Arrange the chicken pieces on top of the rice. Sprinkle with salt, rosemary (or other herbs) and lemon juice.

Brush or spread mayonnaise over the chicken pieces and sprinkle with the bread crumbs.

Bake, uncovered, for 1 to 1 1/4 hours, or until the chicken and rice are tender.

Sprinkle with Parmesan cheese before serving.

Makes 6 servings
Adapted from source: The Best Casserole Cookbook Ever by Beatrice Ojakangas