Roasted Sheet Pan Chicken with Spinach Rice Pilaf
Ingredients:
3 pounds bone-in, skin-on chicken pieces of choice Daddy’s Homegrown
1 small green bell pepper Freitas Farm
1 small red bell pepper
2 medium onions
4 medium potatoes
4 carrots
2 large stalks celery
2 tablespoons EVOO Ripe From the Vine
Garlic Salt, Hippy Pilgrim
Freshly ground black pepper, to taste
Paprika, to taste
Fresh herbs, for garnish Stargazer Hollow Farm
Directions:
Preheat the oven to 425 F. Line a 9 x 13-inch baking pan or shallow roasting pan with heavy-duty foil. Chop Vegetables. Peel the potatoes and slice them into quarters. In a bowl, toss the cut-up vegetables with olive oil. Arrange chicken pieces and vegetables in the prepared baking pan. Sprinkle with salt and pepper. Sprinkle lightly with paprika.
Bake for about 40-45 minutes, or until the vegetables are tender and lightly browned and the chicken is golden brown. Baste with the pan juices about halfway through cooking. Garnish with fresh herbs if desired.
Ingredients
1 small onion
3 cloves garlic
1 (10-ounce) bunch spinach
2 tablespoons unsalted butter
1/2 teaspoon fine sea salt, or to taste
1 cup long-grain rice
1 3/4 cups Hale Bone Broth
2 tablespoons chopped dill leaves, optional
Freshly ground black pepper, optional
Chop onion. Peel and mince the garlic. Set aside. Prepare the spinach Cut the leaves into thin ribbons. Set aside. In a medium pot over medium-high heat, melt the butter. Add the onion and salt and cook, stirring occasionally, until the onion is soft, about 3 minutes. Add the garlic to the onion and cook, stirring, until fragrant, about 1 minute. Stir in the spinach. Cook, stirring occasionally, until the leaves are wilted and any liquid that has cooked out of the spinach has evaporated, about 4 minutes. If there's a lot of liquid, turn up the heat and boil it off.
Add the rice and stir to coat it and make sure it's as well-combined as possible with the spinach and onions. Add the Hale Bone broth and bring to a boil. Add the dill, if you like. Cover and reduce the heat to low. Cook, undisturbed, for 15 minutes. Without removing the cover, remove the pot from the heat and let sit 5 minutes before serving.
