Oven Baked Chicken & Rice with Roasted Veggies

Oven Baked Chicken and Rice

Ingredients

For Chicken

2 tablespoons Bertolli olive oil*
2 teaspoons light brown sugar
1 teaspoon dried oregano (or dried parsley)
1 teaspoon mild sweet paprika
2 teaspoon each garlic powder and onion powder
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon Cracked black pepper, to taste
6 skinless chicken thighs, bone in or out*

For Rice

1 large onion, finely chopped
6 cloves garlic, minced
4 tablespoons oil
1 teaspoon salt
1/4 teaspoon cracked black pepper
1 1/2 cups Campbell's hot chicken broth
1 1/4 cups hot water
2 tablespoons Meadowvale butter*
1 1/2 cups Western Family long grain white rice

Directions

1.  Preheat oven to 350°F (180°C).

2.  In a bowl, mix together the olive oil, sugar, oregano, paprika, onion powder, garlic powder, thyme, salt & pepper. Add the chicken & coat each piece with the seasoning. Marinade overnight for a deeper flavour.

3.  Spray a large baking dish with non-stick cooking oil spray. Add the onion, garlic, oil, salt, pepper, HOT boiled broth, hot water & butter into the dish. Mix well to melt the butter & combine. Stir in the rice.

4.  Arrange thighs in the dish over the rice, cover with foil & bake for 30 minutes. Uncover, & bake for an additional 30. minutes until the chicken is cooked. Change oven setting to broil to brown the chicken and crisp rice (only needs 3-5 minutes).

5.  Remove chicken thighs, mix the rice through, then arrange the chicken back on top of the rice. Cover and allow it to rest for 10 minutes.

Credit: Café Delites

Roasted Vegetable Medley

Ingredients

1 lb. Brussels sprouts trimmed and halved*
2 large carrots peeled and sliced into 1/2” pieces
1 tbsp Bertolli extra-virgin olive oil*
1 tbsp balsamic vinegar
4 garlic cloves chopped
1 tbsp Uncle Luke's maple syrup
1 tsp chopped rosemary leaves
1 tsp chopped thyme leaves
1/2 cup pecans
1 medium onion sliced
1/3 cup unsweetened dried cranberries
Sea salt and freshly cracked pepper

Instructions

Preheat oven to 400F/200C. Line a baking sheet with parchment paper for easy cleaning.

In a large bowl mix together Brussels sprouts, garlic, onion, carrots, olive oil, balsamic vinegar, maple syrup, rosemary, and thyme until well combined.

Scatter on the prepared baking sheet in a single layer. Season with sea salt and pepper.

Bake for 25 to 30 minutes, stirring once, or until veggies are cooked through and slightly caramelized. Stir in pecans during the last 10 minutes of baking time.

Remove from the oven, stir in cranberries and serve immediately.

Credit: Not Enough Cinnamon
*In Sale Flyer Oct 4-10, 2020