Name: One-Tray Chicken with Rice Pilaf
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 4 bone-in chicken thighs, breasts or legs (you can also use pork chops, tenderloins, T-bone steaks, etc.); 4 cloves garlic; 2 sweet potatoes or any other kind of potato or root vegetable, cut into quarters or large chunks; 1 lemon, cut into quarters; 1 onion or fennel bulb, leek or cabbage, cut into quarters or large chunks; 1/4 cup olive or other oil; 1 tablespoon sturdy herb, such as rosemary, thyme, etc., optional; 1 tablespoon of your favorite spice mix (I'm going with Old Bay seafood seasoning for this one); 1 cup long-grain white or brown rice; 1 tablespoon olive or other oil; 1/2 cup diced onion; 2 cups stock or water; Salt

Directions

For the chicken: Preheat the oven to 450 degrees F.
Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

Cook’s Note

For more ingredient substitution ideas, see the article below.

On Tonight

One-Tray Chicken with Rice Pilaf

Chicken:

Rice Pilaf:

Categories:

Related Pages

One-Tray Chicken with Rice Pilaf 