In 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and ½ teaspoon of the salt.

Add chicken thighs and mushrooms; seal bag.

Turn to coat thighs and mushrooms in marinade.

Refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 375°F.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In baking dish, place rice, carrot and remaining ½ teaspoon salt; stir in boiling water.

Pour chicken thighs, mushrooms and marinade evenly over rice mixture.

Cover with foil.

Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Sprinkle with parsley and lemon peel.