OLD BAY CHICKEN AND RICE BAKE WITH CORN AND MUSHROOMS

Preheat oven to 400 degrees.

Trim any excess fat off the chicken thighs with kitchen shears and set aside.  Rub the thighs all over liberally with the Old Bay seasoning, including under the skin (Be careful to leave the skin intact on the chicken while still getting some seasoning underneath).

Heat 3 tablespoons of the olive oil in a large deep oven-proof skillet over medium high heat.  Place the chicken thighs in the hot oil and sear for 3-4 minutes on the first side until the skin is golden brown and crispy.  Flip and cook for 2-3 more minutes on the second side.  Remove the thighs to a plate.  Note – they will not be cooked through and will finish cooking in the oven.

Add the remaining tablespoon of oil to the pan and add the onions, garlic, and mushrooms to the pan. Cook, stirring frequently for 3-4 minutes until the onions are soft and fragrant and the mushrooms begin to lightly brown.  Add the rice, salt, and pepper to the pan and cook for 2 minutes more, stirring, until the rice is coated.  Stir in the corn.

Nestle the chicken thighs back into the pan skin-side-up.  Pour the chicken stock into the pan, all around the thighs to cover the rice.  Bake for 25-35 minutes until the rice is tender and the juices of the chicken thighs run clear when pierced with a knife (160-165 internal temp).  Note – total cook time will depend on the size of your chicken thighs.

Remove from the oven, cover with foil, and let sit for 10 minutes to set.  Garnish with parsley and DEVOUR.