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
- 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!
