One-Tray Chicken with Rice Pilaf  Recipe

One-Tray Chicken and Rice Pilaf

• Yield: 4 servings
• Nutrition Per Serving (serving size: 1/4 recipe): Calories 1402, Total Fat 78g, Saturated Fat 32g, Carbohydrates 65g, Dietary Fiber 9g, Sugar 3g, Protein 104g, Cholesterol 289mg, Sodium 1920mg
• Total Time: 45 minutes
• Hands-On Time: 15 minutes

Ingredients

For the Chicken

• 4 bone-in chicken pieces (thighs, breasts, or drumsticks; pork chops, tenderloin, or steaks can be substituted)
• 4 garlic cloves
• 2 sweet potatoes (or other potatoes or root vegetables), quartered or cut into large pieces
• 1 lemon, quartered
• 1 onion, fennel bulb, leek, or cabbage, cut into large pieces or quarters
• 1/4 cup olive oil or other cooking oil
• 1 tbsp hardy herbs like rosemary or thyme (optional)
• 1 tbsp favorite spice blend (such as Old Bay or similar; adjust to taste)

For the Rice Pilaf

• 1 cup long grain white or brown rice
• 1 tbsp olive oil or preferred oil
• 1/2 cup finely chopped onion
• 2 cups chicken stock, vegetable broth, or water
• Salt, as needed

Instructions

1. Prepare the Chicken: Preheat the oven to 450°F. In a large bowl, combine the chicken, whole garlic cloves, cut potatoes, lemon wedges, and onion or other vegetables, then drizzle with oil and add the herbs and spice blend if using. Toss to coat everything evenly.
2. Spread the chicken and vegetables in a single layer on a baking sheet or shallow tray. Roast until the chicken is cooked through (internal temperature 160°F for chicken), about 30 minutes; if using pork, cook to 150°F, and for beef cook to desired doneness (125°F for medium-rare).
3. Make the Rice Pilaf: While the chicken roasts, heat a small saucepan over medium heat. Add the rice and oil and toast for about 1 minute, then add the chopped onion and cook for another minute, stirring.
4. Add the stock or water and a pinch of salt, bring to a gentle simmer, then cover and reduce heat to maintain a gentle simmer. Cook until the liquid is absorbed, about 18 minutes. Remove from heat and let rest, covered, for a few minutes, then fluff with a fork.
5. To Serve: Plate the roasted chicken and vegetables with a portion of rice pilaf and serve hot.

Swap proteins, root vegetables, or spice mixes to vary the dish. The one-tray method keeps cleanup simple and lets you customize flavors for effortless weeknight dinners.