Chicken and Roasted Vegetable Rice

Chicken and Roasted Vegetable Rice + enlarge image
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46 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
20 mins
Bake:
40 mins 375°F
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Chicken and Roasted Vegetable Rice

Ingredients
4
bone-in chicken breast halves, with skin (about 2 pounds)
1 1/2
cups packaged peeled baby carrots, halved, if large
1
cup cubed peeled sweet potato (1 medium)
1
onion, cut into 1/4-inch-thick wedges
1/2
cup sliced celery (1 stalk)
1/2
cup chicken broth
2
tablespoons snipped fresh sage
3
tablespoons olive oil
1
teaspoon salt
1/2
teaspoon ground black pepper
2
8 1/2 ounce pouches cooked long grain and wild rice
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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