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Chicken and Roasted Vegetable Rice
Ingredients
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4
bone-in chicken breast halves, with skin (about 2 pounds)
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1 1/2
cups packaged peeled baby carrots, halved, if large
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1
cup cubed peeled sweet potato (1 medium)
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1
onion, cut into 1/4-inch-thick wedges
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1/2
cup sliced celery (1 stalk)
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1/2
cup chicken broth
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2
tablespoons snipped fresh sage
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3
tablespoons olive oil
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1
teaspoon salt
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1/2
teaspoon ground black pepper
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2
8 1/2 ounce pouches cooked long grain and wild rice
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3
tablespoons snipped fresh Italian (flat-leaf) parsley
Directions
1. 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.
2. 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.
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this looks so yummy! my family would love this dish.
5/20/2011 12:41:40 AM Report AbuseWe are vegan, so I used meatless chicken breasts. It tasted really good. But the veggies, especially the carrots did take a little longer than the recipe called for.
4/27/2011 05:35:16 PM Report AbuseThis is a keeper. Very nice combination of texture, taste and color. I skipped the bowl and mixed the veggies in the skillet and kept the rice in a pot for serving. All went well. Thank You !
4/13/2011 08:53:13 PM Report Abusegoing to try it sound's really good & fast
4/11/2011 11:00:11 AM Report Abuseexcellant dish will make it again.
3/22/2011 02:42:15 PM Report Abuse