In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place 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 no longer pink when centers of thickest pieces are cut. Sprinkle with parsley and lemon peel.