Baked Chicken with Rice and Veggies

An easy one pot meal!

• 6-8 chicken drumsticks
• 1 small onion
• 2 to 3 carrots
• 1 medium sweet potato
• 1 1/2 cups of rice
• 3 cups low sodium chicken broth

Preheat oven to 350 degrees.  Dice onion, cube sweet potato into 1/2 inch pieces, chop carrots into approximately 2 x 1/2 inch strips.  Season chicken legs with salt and pepper on all sides, liberally.  In a 13×9 pan, heat about a teaspoon of olive oil over medium high heat until shimmering.  Add chicken to pan and brown on all sides.  Remove chicken and set aside.

Reduce heat to medium, add a tablespoon of olive oil and onion.  Sauté onion until soft and translucent, about 5 minutes, season with salt and pepper.  Add carrots and sweet potato, seasoning, to taste, with additional salt and pepper, using a spatula to toss with the onion and olive oil and warm slightly, about 1 minute.

Add rice to pan, stirring to coat with olive oil and seasonings.  Next, add the chicken broth, making sure all the rice is submerged in the broth.  Finally, place the chicken legs on top of rice and veggies in the pan.

Cover pan with foil, place in oven and bake for 45-50 minutes minutes or until the rice is soft and has absorbed the broth, the chicken has cooked through and juices run clear.

Note: this recipe uses Uncle Ben’s Whole Grain Brown Rice.  Cooking time may need to be adjusted depending on the type or brand of rice you use.