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Top-down view of Forgotten Chicken in a white casserole dish featuring deeply browned chicken skin and green parsley garnish.

Forgotten Chicken: The Crispiest Bone-In Thighs & Creamy Onion Rice

This Forgotten Chicken features crispy bone-in chicken thighs atop a creamy white rice foundation infused with savory onion soup broth. An easy, dump-and-bake dinner that delivers restaurant-quality crackly skin and comforting, moist rice.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Forgotten Chicken Ingredients
  • 4 Bone-In, Skin-On Chicken Thighs Patted dry
  • 1.5 cups (280g) Long-Grain White Rice Uncooked
  • 1 packet (28g) Dry Onion Soup Mix
  • 1 can (10.5 oz / 298g) Cream of Mushroom Soup
  • 1 can (10.5 oz / 298g) Cream of Chicken Soup
  • 1 cup (240ml) Water or Chicken Broth
  • 0.5 tsp (3g) Kosher Salt
  • 0.5 tsp (1g) Black Pepper
  • 2 tbsp (8g) Fresh Parsley Finely chopped

Equipment

  • 1 Rectangular White Ceramic Casserole Dish
  • 1 Aluminum foil Heavy duty preferred

Method
 

Preparation
  1. In a rectangular white ceramic casserole dish, whisk together the soups, onion soup mix, and water/broth. Stir in the uncooked rice until evenly distributed.
  2. Pat chicken thighs completely dry. Season with salt and pepper. Place them skin-side up on top of the rice mixture.
Baking
  1. Cover tightly with foil and bake at 350°F (175°C) for 60 minutes.
  2. Remove the foil and bake for an additional 15 minutes until the skin is deeply browned and crackly.
  3. Sprinkle with freshly chopped parsley and let rest for 5 minutes before serving.

Notes

Use bone-in thighs for the juiciest results.
Pat the chicken skin extremely dry to ensure it gets crispy in the oven.