One Dish Rosemary Chicken And Rice Dinner Food

SKILLET ROSEMARY CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
• Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
• Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

ROSEMARY CHICKEN WITH WILD RICE (WEIGHT WATCHERS)

Steps:

• Cook the rice according to package directions.
• In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes.
• Stir in the rosemary.
• Cook until chicken is cooked through, 3-4 minutes longer.
• Stir in the marmalade, mustard, garlic powder, and pepper.
• Cook, stirring frequently about 3 minutes.
• Add the rice, toss to combine.

ONE DISH ROSEMARY CHICKEN AND RICE DINNER RECIPE - (4.5/5)

Steps:

• Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. Spread rice and garlic in the bottom of the prepared baking dish. Pour chicken broth and wine over rice mixture. Brush chicken breasts evenly with mayonnaise; sprinkle rosemary, salt, and pepper over each coated chicken breast. Arrange chicken breasts carefully atop the rice mixture. Bake in the preheated oven until no longer pink in the center and the juices run clear, at least 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).