Roasted Chicken with Rice and Vegetables
A one-pan weeknight dinner featuring juicy roasted chicken thighs over fluffy rice with colorful roasted vegetables, all infused with rosemary and herbs.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 4 whole chicken thighs
- 1 cup long-grain rice
- 2 medium carrots
- 2 cups cauliflower
- 1 whole red bell pepper
- 1 cup cherry tomatoes
- 1 medium onion
- 1 teaspoon dried rosemary
Instructions
- 1
Preheat oven to 400°F. In a 9x13 inch baking dish, combine 1 cup rice, 2 cups water, and 1 sliced onion. Season with salt and pepper.
- 2
Arrange 4 chicken thighs on top of the rice. Sprinkle with 1 teaspoon dried rosemary, salt, and pepper.
- 3
Scatter 2 chopped carrots, 2 cups cauliflower florets, 1 chopped red bell pepper, and 1 cup cherry tomatoes around the chicken.
- 4
Drizzle everything with 2 tablespoons olive oil and toss the vegetables gently to coat.
- 5
Cover with foil and bake for 30 minutes. Remove foil and bake until chicken is golden and cooked through (165°F) and rice is tender, about 15 more minutes.
- 6
Let rest for 5 minutes, then fluff the rice with a fork and serve hot.
Tools you’ll need
- 9x13 inch baking dish
- Foil
- Knife
- Cutting board
- Measuring cups and spoons
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