ingredients

• 4    bone-in chicken breast halves, with skin (about 2 pounds)
• 1-1/2  cups  packaged peeled baby carrots, halved, if large
• 1  cup  cubed peeled sweet potato (1 medium)
• 1    onion, cut into 1/4-inch-thick wedges
• 1/2  cup  sliced celery (1 stalk)
• 1/2  cup  chicken broth
• 2  tablespoons  snipped fresh sage
• 3  tablespoons  olive oil
• 1  teaspoon  salt
• 1/2  teaspoon  ground black pepper
• 2  8.8-ounce pouches  cooked long grain and wild rice
• 3  tablespoons  snipped fresh Italian (flat-leaf) parsley

directions

1. Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, sweet potato, onion, celery, 1/4 cup of the broth, sage, olive oil, salt, and pepper. Using a slotted spoon, arrange vegetables around chicken in pan. Brush chicken with liquid remaining in bowl.