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1
Pre-heat the oven to 375 degrees.
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2
Pour the rice into a 9x13 glass pan.
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3
In a glass bowl (or Pyrex mixing cup) mix water and Lipton onion mix. Mix until the Lipton is dissolved. Once Lipton is dissolved, add 1 tsp Herbs de Provence and pepper as desired. Stir until well-mixed.
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4
Pour the liquid into the pan over the rice. Make sure the rice is evenly-distributed in the pan. (You can add a little more water if you think you need to. But remember, the chicken will have some juices that add to the mix, too.)
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5
Add salt, pepper, and Herbs de Provence to the chicken pieces. I usually use 4 legs and 4 thighs, but you can mix it up as you like and as it fits in the pan.
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6
Arrange the chicken pieces in pan, on top of rice.
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7
Cover pan TIGHTLY with aluminum foil. You want to make sure it's tight, because the rice will cook from the steam in the pan.
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8
Bake for 1 hour. (I usually check it after 50-55 minutes.)
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9
After 1 hour, check to make sure rice and chicken are done. Chicken should be 165 degrees and tender. If rice is not cooked, add more water, cover again, and keep cooking.
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10
When rice and chicken are cooked, remove foil cover, and cook for another 5-10 minutes-just enough to brown the chicken as desired.
