Chicken and Roasted Vegetable Casserole

• 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

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.