Chicken and Roasted Vegetable Rice
bone-in chicken breast halves, with skin (about 2 pounds)
cups packaged peeled baby carrots, halved, if large
cup cubed peeled sweet potato (1 medium)
onion, cut into 1/4-inch-thick wedges
cup sliced celery (1 stalk)
cup chicken broth
tablespoons snipped fresh sage
tablespoons olive oil
teaspoon ground black pepper
8 1/2 ounce pouches cooked long grain and wild rice
tablespoons snipped fresh Italian (flat-leaf) parsley
- Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, sweet potato, onion, celery, 1/4 cup of the broth, sage, olive oil, salt, and pepper. Using a slotted spoon, arrange vegetables around chicken in pan. Brush chicken with liquid remaining in bowl.
- Bake in a 375 degree F oven for 35 minutes or until chicken is no longer pink (170 degrees F) and vegetables are tender, stirring vegetables twice. Transfer chicken to a serving platter; cover to keep warm. Add rice, parsley, and remaining 1/4 cup broth to pan; stir to combine. Return to oven; cook about 5 minutes or until rice is heated through. Serve rice mixture with chicken. Makes 4 servings.