Scarborough Fair Chicken

• Olive oil spray
• 1 cup white rice
• 1 cup plus 1 tablespoon broth (chicken or vegetable) or water
• 1/2 to 3/4 pound chicken breasts or thighs
• Sea salt and freshly ground black pepper
• 3 to 5 garlic cloves, chopped
• 3 to 5 shallots, chopped
• 1 medium zucchini, cut into 1/2-inch slices
• 1 medium yellow squash, cut into 1/2-inch slices
• 5 fresh parsley sprigs
• 3 fresh sage leaves
• 4 fresh thyme sprigs

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Rinse the rice in a strainer under cold water until the water runs clear.
4. Pour the rice and liquid into the pot.
5. Stir to make an even layer.
6. Place the chicken on the rice and season lightly with salt and pepper.
7. Sprinkle with the garlic and shallots.
8. Add the zucchini and squash.
9. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
10. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 459
13. Protein: 34g
14. Carbohydrates: 76g
15. Fat: 5g
16. Cholesterol: 75mg
17. Sodium: 54mg
18. Fiber: 4g

olive oil spray, white rice, broth, chicken breasts, salt, garlic, shallots, zucchini, yellow squash, parsley sprigs, sage, thyme

Taken from www.epicurious.com/recipes/food/views/scarborough-fair-chicken-378837 (may not work)