Chicken and Vegetable Roasted Rice

By JanetLynn198

Ingredients

• 2 lbs chicken
• 1 1/2 cups packaged peeled baby carrots, chopped
• 1 cup cubed peeled sweet potato (1 med)
• 1 onion, cut into 1/4" thick wedges
• 1/2 cup sliced celery (1 stalk)
• 1/2 cup chicken broth
• 2 tbsp snipped fresh sage
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 (8.8oz) pouches cooked long grain and wild rice
• 3 tbsp snipped fresh Italian flat leaf parsley

Details

Servings 4

Preparation

Step 1

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 375F oven for 35 mins or until chicken is no longer pink 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 mins or until rice is heated through. Serve rice mixture with chicken.