Recipe courtesy of Michael Symon

One-Tray Chicken with Rice Pilaf 

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  • Total: 45 min
  • Active: 15 min
  • Yield: 4 servings



Rice Pilaf:


  1. For the chicken: Preheat the oven to 450 degrees F.
  2. Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything. 
  3. 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.  
  4. 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.