This recipe is not only a creative way to make dinner but also ensures you get the most out of the chicken’s natural flavors, allowing them to seep into the rice, creating a delicious one-pan dish!
By baking the chicken suspended over the rice, this method allows the juices to create a rich, flavorful rice dish while giving you a perfectly roasted chicken. Pairing it with the Veggie Rice Bake makes it a hearty, wholesome meal the whole family will enjoy!
Ingredients for the Chicken:
- 1 whole chicken (about 4-5 pounds)
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2-3 wooden skewers (to suspend the chicken)
Ingredients for Veggie Rice Bake:
- 2 cups basmati or jasmine rice
- 4 cups chicken broth
- 1 cup mixed vegetables (carrots, peas, and corn)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon turmeric (optional, for color)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish
INSTRUCTIONS:
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