This is a recipe I have kept in my mental rolodex for far too long. I have changed it so much from the original, my husband would never be able to figure it out. I have finally written it down. I take this to potlucks (so I can eat something for sure), make it for people who need a meal, or even serve it when I have company.

5 cups cooked white or brown rice
3 TBS extra virgin olive oil
2 and 1/2 tsp dried thyme
salt and pepper to taste3 green onions (thinly sliced)
1 bundle of broccoli ( cut into bite sized pieces)
2 carrots, peeled and cut into thick matchsticks or a handful of baby carrots6 chicken thighs with skin on
2 cloves garlic crushed
2 TBS extra virgin olive oil
1/8 tsp salt
1 and 1/2 tsp dried thyme
1 pinch pepper

Preheat oven to 400F.  Mix together white rice, olive oil, thyme, salt, pepper,  green onions, carrot, and broccoli (broccoli will be crispy. You could sprinkle it on top after 10 minutes of baking if you’d rather it  not be crispy).

Mix the garlic, salt, thyme and pepper listed under the “chicken thighs”. Lift skins of chicken thighs and smear garlic mixture underneath.  Lay chicken on top of rice. Rub tops with olive oil and season with salt and pepper.

Cook for 35-45 minutes (until chicken juices run clear when cutting near the bones). Sprinkle with chopped parsley for a garnish.