Chicken and Rice

Oven 180°C/350°F; rest 5 minutes before fluffing. Use bone-in thighs with skin removed so the rice isn't greasy; drumsticks work with skin on, same time. For boneless thighs or breast, bake the rice covered without chicken for 30 minutes, then top with chicken and bake uncovered 20-25 minutes. Any normal white rice works (long grain is fluffiest; basmati and jasmine fine) - not Minute, risotto or paella rice. For brown rice, add an extra 1/2 cup hot water, bake covered 1 hour, then uncovered 15 minutes. The rub can be swapped for any seasoning blend.