Chicken and rice casserole

Mix garlic powder, dry thyme, smoked paprika, kosher salt and coarse black pepper for the seasoning.

Brush a butter base into the casserole dish and add a little garlic.

Brush the bone-in, skin-on thighs with butter, season, flip and repeat.

Rinse the rice until the water runs clear and spread it in the pan; scatter diced onions over, pour in chicken broth and nestle the chicken on top.

Cover with foil and bake 45 minutes at 375.

Remove the foil, scatter in frozen peas and mix a little; return uncovered for another 15 to 20 minutes.

Bake another 20 minutes, until the thighs reach 175 to 180.

Variation: the next day, roll leftovers into chicken and rice burritos with a little cheese to help them seal, and toast them in the pan; served cold for lunch.