Savory Chicken and Vegetable Casserole

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Heat olive oil in a large skillet over medium heat.

3. 3

   Season chicken thighs with salt and pepper.

4. 4

   Add chicken thighs to the skillet and brown on both sides, about 5 minutes per side. Remove and set aside.

5. 5

   In the same skillet, add chopped onion and minced garlic. Sauté until onion is translucent.

6. 6

   Add sliced carrots and cook for another 3 minutes.

7. 7

   Stir in rice, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.

8. 8

   Mix in frozen peas and corn. Transfer the mixture to a baking dish.

9. 9

   Place chicken thighs on top of the rice mixture.

10. 10

    Sprinkle dried thyme and rosemary over the dish.

11. 11

    Cover with aluminum foil and bake in the preheated oven for 30 minutes.

12. 12

    Remove foil and sprinkle parmesan cheese over the top.

13. 13

    Bake for an additional 10 minutes, or until the cheese is melted and golden.

14. 14

    Let it sit for 5 minutes before serving.