Rosemary Lemon One-Pot Chicken

• 1A1/2 Tbsp extra virgin olive oil
• 1 tsp salt
• A1/4 tsp black pepper
• 1 lb boneless, skinless chicken breasts
• 4 small whole carrots, peeled and cut into 1-inch pieces
• 1 large parsnip, peeled and cut into 1-inch pieces
• 5 red new potatoes, quartered
• 1 small onion, quartered
• 1 Tbsp minced garlic
• 2 cups PacificA(R) Organic Low Sodium Chicken Broth
• 1 lemon, sliced into A1/4-inch rounds
• 2 sprigs fresh rosemary
• 8.8-oz pouch Uncle BenasA(R) Ready Rice Whole Grain Brown Rice

1. 1. Preheat the oven to 375Au0b0 F.
2. 2. Season the chicken with A1/4 teaspoon of salt, and a teaspoon black pepper.
3. 3. Heat A1/2 tablespoon of olive oil in a Dutch oven, over medium-high heat. Cook the chicken on each side for about 2-3 minutes, or until evenly browned. Using tongs, take the chicken out and reserve on a plate.
4. 4. Add the remaining olive oil to the Dutch oven with the garlic, and cook the carrots, parsnips, potatoes, and onion for 4-6 minutes, or until they begin to brown on the edges. Season with the remaining salt and black pepper.
5. 5. Pour the chicken broth into the Dutch oven and add the reserved chicken back on top of the vegetables.
6. 6. Toss the rosemary sprigs in the Dutch oven with the lemon wedges. With the lid on, cook for 45-50 minutes or until the vegetables are fork tender. Discard the rosemary and lemon slices.
7. 7. Microwave brown rice according to package directions.
8. 8. Serve with A1/2 cup brown rice.

extra virgin olive oil, salt, black pepper, chicken breasts, carrots, parsnip, red new potatoes, onion, garlic, pacificuc, lemon, rosemary, uncle

Taken from www.epicurious.com/recipes/member/views/rosemary-lemon-one-pot-chicken-58392077 (may not work)