Baked Chicken with Rice and Corn Dressing

Preheat oven to 375°F. Pat the quartered chicken pieces dry with paper towels and arrange them skin-side up in a baking dish.

Combine melted butter, lemon juice, salt, and ground black pepper in a small bowl. Brush this mixture evenly over the chicken pieces.

Place the chicken in the preheated oven and bake for 25-30 minutes until the pieces begin to brown.

While the chicken cooks, heat a large skillet over medium heat and crumble the bulk pork sausage into it, breaking it apart with a spoon until cooked through, about 5-7 minutes.

Add the sliced green onions and chopped celery to the skillet with the cooked sausage and sauté for 2-3 minutes until the vegetables begin to soften.

Stir the cooked rice (prepared in chicken broth) and drained whole kernel corn into the sausage and vegetable mixture until well combined.

Transfer the rice and corn dressing to a baking dish or casserole dish, creating space around the sides if combining with chicken, or keeping it separate.

Return both the chicken and dressing to the oven and bake together for an additional 20 minutes until the chicken is cooked through and the dressing is heated through.

Check that the chicken is fully cooked by ensuring the juices run clear when the thickest part is pierced and the internal temperature reaches 165°F. Allow to rest for 5 minutes before serving.