SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken and Roasted Vegetable Rice

Makes: 4 servings
Prep 20 mins Bake 375°F 40 mins
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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe