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Roasted Rosemary Chicken with Rice Pilaf by Krista Wolff serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

crock pot

Ingredients:

6 lb

split chicken breasts or pieces

2 t

salt

2 t

pepper

1 1/2 t

dried rosemary

3 T

olive oil

chopped onion

1 clove

minced garlic

1/2

chopped green pepper

1/2

chopped red pepper

1 c

thawed frozen peas

1 c

long grain rice

2 c

chicken broth

Directions:

In a small bowl, mix together all seasonings. Spray inside of large roasting pan with cooking spray. Place chicken in pan by layering your chicken, then sprinkling a portion on your seasoning mix on the chicken. Add next layer of chicken and add more seasoning. If baking in the oven, or in a small roaster oven, cook at 325°F for about 3-4 hours depending on how much chicken you end up cooking. Test for doneness using a meat thermometer. Chicken is done with inside temperatures reach at least 165°F. If cooking in a crockpot, set temperature to low and cook for 7-9 hours, again checking for doneness.

Thaw onion. Saute garlic and peppers in oil until tender. Add rice and cook until lightly browned. Mix the rest of the ingredients and add to pan. Cover and cook 20-25 minutes (longer - closer to 45 minutes - for brown rice).

Categories:

Crock Pot Cooking
Main Dishes
Poultry