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

1. Preheat oven to 400.

2. 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.

3. 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.

4. Bake for 40-50 minutes. Remove thyme; discard. To serve, remove chicken and toss vegetables with fresh herbs.

5. Rice:

6. Cook rice as directed. Just before serving, stir in green onion, basil and dill.

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