Last meal of 2019! Spiced Roasted Chicken with Broccoli Cheddar Rice Bake, Zucchini Au Gratin and garlic herb mashed potatoes! It was a heck of a meal to wrap up the year. I am so going to use the leftover chicken to make Chicken & Green Chile Chimichangas tomorrow.
Chicken:
3 Chicken Leg Quarters
3 Tablespoons Butter
1 Tablespoon Italian Herbs
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 teaspoon Cayenne Pepper
Salt & Pepper to taste
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Rice:
2 cups Rice
2 cups Broccoli; chopped
1 cup Cheddar
3 cups Chicken Broth
1 Garlic Clove; minced
1 teaspoon Onion Powder
1 Tablespoon Italian Herbs
Salt and Pepper to taste
- Preheat oven to 350°F.
- In a small dish, combine the butter, herbs and spices; mix thoroughly. Rub over the chicken, making sure to get the butter mixture under the skin.
- In a baking dish, combine all of the rice ingredients. Place the chicken on top of the rice and cover tightly with foil. Bake for 1 hour.
- Remove the foil and bake for an additional 25 minutes or until chicken skin is crispy and the rice is tender.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 