Honey Mustard Chicken and Rice Bake

01Method

1. 1

   Preheat the oven to 375°F (190°C) and lightly grease a 3-quart baking dish.

2. 2

   In a mixing bowl, whisk together most of the honey (reserving about 1 tablespoon), the mustard, lemon juice, garlic, salt, and pepper.

3. 3

   Add the chicken thighs to the bowl and toss until evenly coated in the marinade.

4. 4

   Scatter the dry rice in an even layer across the bottom of the prepared dish.

5. 5

   Place the coated chicken pieces on top of the rice.

6. 6

   Pour the broth into the now-empty marinade bowl, stir to incorporate any remaining marinade, then carefully pour the liquid around the chicken — avoid pouring directly over it so the marinade stays on the meat.

7. 7

   Cover tightly with foil and bake for 30 minutes. Uncover, then brush the chicken with the reserved honey.

8. 8

   Raise the oven temperature to 425°F (220°C) and continue baking for 20–25 minutes, until the rice has absorbed the liquid and a thermometer inserted into the thickest part of a thigh reads at least 175°F (80°C). Scatter sliced green onions over the top before serving.