4 carrots, cut into chunks
3 celery stalks, sliced
1 red pepper, chopped
½ white or yellow onion, chopped
2½ teaspoons salt, divided
1 whole chicken, cut into pieces
1 teaspoon freshly ground black pepper
1 container Tessemae’s Italian Dressing
1 cup uncooked rice (to make 2 cups cooked rice, per directions on box)
3 tablespoons grated parmesan
Pre heat the oven to 375F.
Place the vegetables in a baking dish and thoroughly season with ½ teaspoon salt.
Thoroughly season the with 2 teaspoons salt and 1 teaspoon pepper.
Place the chicken on top of the vegetables, meat/breast side up. Pour half the bottle of Tessemae’s Italian Dressing over the chicken.
Cook in the oven for 45 minutes.
Meanwhile, make the rice per box instructions.
Remove the chicken from the oven and baste with the pan juices. Return to the oven and basting every 15 minutes, cook until done, about 30 minutes, for a total cook time of 1 hour and 15 minutes.
Remove the chicken from the pan and set aside. Add the rice to the vegetables to the pan and stir to combine (if using cold rice, make sure it’s warmed through before serving). Place the chicken on top of the vegetables and rice. Top with the optional parmesan and serve.
Use ½ cup of leftover Marinated Red Onion Oil if you can’t find Tessemae’s Italian Dressing.
To make it Whole30, use cauliflower rice instead of regular rice and leave out the parmesan.
Keywords: chicken recipes, weeknight dinner, roasted chicken, chicken and rice