One pan roasted chicken, rice & veggies
Roast
Roasting
I began making this recipe a few years back, and adapt it as the seasons change, switching out the vegetables and also adjusting cuts of chicken, using everything from boneless skinless breasts to bone-in, skin-on thighs. It's one of those one pan recipes that's easy to modify and hard to mess up, and can even be made with leftover cooked rice you already have on hand by adjusting the amount of broth you add. I've gotten back into the habit of visiting the farmer's market, and on a recent trip picked up young garlic, also known as green garlic, and some gorgeous heads of broccoli, bundles of heirloom carrots and the freshest, sweetest sugar snap peas I've tasted in awhile. So into the pot these all went, along with the usual sliced onion and a few sprigs of thyme, the herb I happened to have on hand this week, but make sure to use whichever poultry herb you happen to have, including rosemary or sage. Sauteing everything up in the pan before baking gives the chicken that gorgeous brown
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