One-Pot Chicken Bake

Instructions

1. Preheat the oven to 375˚F (190˚C).
2. Coat each piece of chicken evenly with 1 tablespoon of Seasoning and black pepper. Set aside.
3. In a 6-quart (6 L) Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the chicken for 2 to 3 minutes on each side, until a golden brown crust forms. Transfer the chicken to a plate and set aside.
4. Reduce the heat to medium. Add the butter, onion, bell pepper, and garlic. Cook for 2 minutes, until the onion is translucent and bell peppers are beginning to soften.
5. Add the rice and remaining 1 tablespoon (15 ml) of Seasoning and stir to coat with the butter and aromatics. Pour in the stock and stir to deglaze the pot. Bring to a low boil and cook for about 2 minutes. 
6. Arrange the chicken pieces on top of the rice. They may sink into the stock slightly.
7. Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, until the rice is cooked through, but not mushy, and the chicken temperature reaches 165˚F (75˚C).
8. Remove the chicken from the pot. Add lemon juice to the rice and fluff with a fork. Let stand for 5 minutes before serving.