Categories: Meals
Ingredients
- 1/4 cup olive oil
- 3-4 lb. whole chicken, cut into pieces
- 1 1/2 tsp salt
- 1 tsp black pepper
- 5 garlic cloves, smashed
- 1/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 2- 8 oz. packages baby carrots
- 10 radishes, halved
- 4 sprigs fresh thyme
- 1 cup chopped fresh herbs (such as parsley, dill, mint and basil)
- Rice:
- 1 cup jasmine rice
- 1/4 cup sliced green onion
- 2 tsp chopped fresh basil
- 1 tsp chopped fresh dill
Directions
-
Preheat oven to 400.
-
In a large Dutch oven, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, 6-7 minutes per side. Remove from pan.
-
Add garlic to pan, and cook for 1 minute. Stir in wine and lemon juice. Add carrot, radish and thyme to pan; top with chicken.
-
Bake for 40-50 minutes. Remove thyme; discard. To serve, remove chicken and toss vegetables with fresh herbs.
-
Rice:
-
Cook rice as directed. Just before serving, stir in green onion, basil and dill.