I started the rice by sauteing bell peppers, onions and button mushrooms together. I added the mushrooms last. Then I seasoned with salt, black pepper and red pepper flakes to your level of heat.
I added a few dollops of Fat Free Philly Creamcheese. It’s really bland but it’s ok because the veggies have all the flavor and the cheese has all the creaminess.
I added my cooked rice to the pot while the heat was on low.
Now for the chicken! First things first… let’s take out some salt, garlic powder (NOT salt), paprika, onion powder and fresh ground black pepper.
If you are anything like me, you are paranoid that your chicken is never done and have the tendency to overcook for fear of undercooking. Here is a meat thermometer. Poultry should be 165 degrees Fahrenheit.
Of course, wash the chicken and for goodness sakes pull off those final hairs and feathers left behind people!!! Season evenly with the above seasonings. I also just covered the bottom of the casserole dish with water then squeezed the juice of half a lemon onto the bottom of the pan.
Place into a preheated 350 degree F oven for 45 mins to an hour. (Test for internal temperature because it depends on the size of the leg quarter)
Notice the blue circle in the left chicken leg quarter; that is the joint of the thigh and the leg and that is where you will want to put the thermometer to test the temperature.
It’s a little dark but as you can see the thermometer is around 165 degrees F which is right where we want it to be. I ended up needing to leave mine in for a whole hour.
Take another look at the that crispy skin and juicy meat.
The finished plate. It was delish and I got two thumbs up and cleaned bones from my house guest.