Description
This is the perfect almost one pot meal that you are going to want to make again and again!
Ingredients
For the marinade:
- 1/2 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1 garlic clove, pressed or grated
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
For the dish:
- 4 carrots, peeled and cut into bite-size pieces
- 3 celery stalks, sliced
- 1 red bell pepper, cut into bite-size pieces
- 1/2 white or yellow onion, chopped
- Salt and pepper
- 1 whole chicken, cut into 6 pieces
- 1 teaspoon freshly ground black pepper
- 1 large sweet potato, peeled and cut in bite-size pieces
- 1 1/2 cups uncooked rice
Instructions
- Preheat the oven to 375F. In a medium bowl, add the lemon juice and slowly whisk in the olive oil. Add the vinegar, garlic, oregano, salt, mustard, and pepper, stirring well.
- Place chicken in a bowl or dish and pour half of the marinade over the chicken. Set aside the remaining dressing and allow chicken to marinate while you prep the veggies. Place the chopped vegetables in a Dutch oven and thoroughly season with salt.
- Place the chicken on top of the vegetables, skin-side up and pour the marinade the chicken was in over the meat and vegetables. Season the chicken with salt and pepper, and roast uncovered in the oven for 1 hour.
- Meanwhile, make the rice per package instructions in another pot. Keep covered when done.
- After the chicken has been in the oven for an hour, remove the pan from the oven and baste the chicken with the pan juices, and return the uncovered pan to the oven and raise the oven temperature to 425F to ensure browning and roast until the chicken is cooked through, about 15 minutes more. Remove the chicken from the Dutch oven to a plate to rest and set aside.
- Give the remaining vegetables in the Dutch oven a stir, and return the pan to the oven for another 10 minutes or so until the potatoes are soft if needed.
- When the potatoes are soft and cooked through, remove the pan from the oven and add the cooked rice. Add the reserved marinade to the pot and give it a good stir to break the potatoes up into the rice and warm up the rice. Season with salt and pepper to taste.
- To serve, place the chicken on top of the vegetables and rice, and enjoy!
Nutrition
- Serving Size: 1 plate
- Calories: 455
- Sugar: 7.5 g
- Sodium: 763.3 mg
- Fat: 19.1 g
- Carbohydrates: 31.6 g
- Protein: 38 g
- Cholesterol: 105 mg