Kid’s Favorite 9x13 Chicken, Rice, and Potatoes
Ingredients
- 2 cups rice
- 2 large Yukon gold potatoes
- 4 cups water
- 1½ tbsp chicken consomme
- 6 chicken legs (thigh and drumstick attached) (add some oil if using less)
- Montreal Steak Seasoning, for sprinkling
- Weber Savory Herbs with Roasted Garlic, for sprinkling liberally
Instructions
- Preheat oven to 400°F.
- Add rice to a 9x13 pan. Add potatoes, water, and chicken consomme.
- Add chicken, overlapping them as seen in the photo. If you are using less chicken, add more oil to the pan.
- Sprinkle liberally with spices.
- Double cover and bake for 1½ hours.
