Monday, January 9, 2012

Chicken and Roasted Vegetable Casserole

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 1/2ounce pouch 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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