One pan chicken drumsticks with broccoli & cheese rice

Ingredients:

6 chicken drumsticks

2 boxes of broccoli and cheddar rice-a-roni

2 cups broccoli florets, fresh or frozen

2 tablespoons olive oil, for searing chicken

1 tsp kosher salt

1 tsp paprika

1 tsp garlic powder

1 tsp adobo

1/2 tsp cumin

1/2 tsp dried thyme

1/2 tsp dried oregano

2 tbsp butter

5 cups water (for 2 boxes, 2 1/2 for 1)

Optional: chopped parsley for garnish

Directions:

Preheat your oven to 375°F (190°C) and gather all your ingredients.

Season chicken and drizzle with 1 tbsp olive oil. Ensure chicken is well coated on skin an underneath

Add 1 tbsp of olive oil to a cast iron skillet or oven safe pan, sear drumsticks for 3-4 minutes per side, or until they develop a golden brown crust.

Remove chicken once brown and set aside

Add butter to the pan followed by the rice roni contents and stir to combine

Add water and rice roni cheese mix and stir well

Place the broccoli florets on top of the rice followed by chicken drumsticks

Transfer the pan to the preheated oven and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is cooked through and all liquid has evaporated

Remove the pan from the oven and allow dish to cool for 10 minutes, then fluff rice