Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.[br][br]I make this with skinless bone-in thigh fillets because they bake in the same time as the rice. In Australia, they are sold with the skin already off at butchers and at Woolworths (in the pre packaged section). The skin must be removed otherwise the rice will be a greasy mess.[br][br]If you make this with boneless skinless thigh fillets or breast, add them into the pot 25 minutes into the bake time (so they are in the oven for 25 minutes). Only thing to ensure is that the surface of the dish is not entirely covered with chicken – you need some space for the liquid to evaporate during the uncovered baking time.[br][br]This Rub can be substituted with any seasonings you want! Lemon Pepper Seasoning, Italian Herb Mix – just use what you have.[br][br]This recipe is best made with long grain rice because it’s less sticky than short and medium grain. Basmati and jasmine will also work – around the same cook time. For brown rice, leave it covered for 45 minutes then bake uncovered 15 – 20 minutes until rice is tender (chicken will be more tender too, other option is to add chicken 15 minutes into the bake time at the beginning but I personal would not bother).[br][br]This recipe is not suitable for Minute Rice, Risotto or Paella Rice.[br][br]This recipe makes 5 very generous servings! The nutrition assumes all the rice is consumed which it may not be.