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Chicken and Roasted Vegetable Rice

Makes: 4 servings
Prep 20 mins Bake 375°F 40 mins
Chicken and Roasted Vegetable Rice
  • 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

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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