This is a quick & easy weeknight dinner!
Ingredients:
About 4-5 pounds chicken pieces on the bone
5-6 carrots, cut in 2 and halved lengthwise
1 onion, quartered or cut into large chunks
salt & pepper
EVOO
2 C long grain rice
1/4 C chopped fresh parsley
2 oz slivered almonds
1. Preheat oven to 450 degrees and arrange chicken, carrots & onion in a single layer on foil lined baking sheet. Drizzle with EVOO & toss to coat. Salt & pepper everything and roast in oven for about 30 minutes, until juices run clear.
2. Meanwhile, salt 4 C water and add rice. Bring to a boil, reduce heat & simmer about 20 minutes, until rice is done. Stir in parsley & almonds.
3. Arrange chicken & veggies over rice on a serving platter and pour pan juices over the top.
**Substitution note: In place of rice, add small red potatoes, halved to veggies for roasting!
Enjoy!
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