'school food' - lazy chicken and rice

This is tonight's offering. It's a standard in our house and so easy when at 4pm the last thing you feel like doing is cooking. I've slightly altered the recipe; the original is at iVillage, I think.

Lazy chicken and rice for 2 adults and 2 small children, plus 1/2 chicken soups later.

large roasting dish
Large pack chicken thighs (about 7/8)
250g long grain white rice
red pepper, chopped (really need this for colour)
onion, chopped
2 cloves garlic, chopped
small pack mushrooms, sliced
small tin sweetcorn
1/2 types of seasonal veg, chopped into small pieces. Best are: carrots, butternut squash, courgettes, leeks; worst - broccoli (burns)
1 lime, zest and juice
800ml chicken stock made with 3 stock cubes
dried herbs of your choice
pepper

Preheat oven to Gas 6/200oC

Pour the rice into the bottom of the roasting dish. Arrange the mushrooms and seasonal veg and sweetcorn on this, then top with the red pepper, chopped onion and garlic.

Pour the lime juice over the contents of the roasting dish. Put the lime zest and herbs in the stock and stir well. Pour the stock over all.

Rest the chicken pieces on top (Don't push them in); add pepper. Roast for about 1 hour; chicken should be coming away from the bone and the liquid below should have been absorbed into the rice.

Debone and skin, and freeze the rest as soup base - really lovely on a Sunday evening with a bit of stock and the leftover veg from lunch!