Easy Chicken Over Rice

Prep Time:
10 minutes
Cook Time:
45 minutes
8 servings

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1(3 lbs.) fryer chicken,

3Tbsp.herbes de provence, divided,

2garlic cloves,

2carrots, peeled and chopped into 2-inch pieces,

3celery stalks, chopped into 2-inch pieces,

1/2onion, peeled, root end removed,


2Tbsp.H-E-B Olive Oil, divided,

1 tsp.salt,

3c.Jasmine Rice, cooked,


1Heat oven to 350°F. Using your fingers, loosen skin over chicken breast. Place 1 Tablespoon herbs de Provence under the skin.

2Place garlic, carrots, celery, onion, 1 Tablespoon Herbes de Provence, juice, and lemon half into bird's cavity. Place in a roasting pan or Cocinaware Dutch oven.

3Brush bird with oil; sprinkle with remaining Herbes de Provence and a pinch of salt and pepper.

4Bake until chicken reaches an internal temperature of 165°F, about 45 minutes. Serve on platter over rice. Salt and pepper to taste.

Nutritional Information

Calories: 330, Total Fat: 8g, Sodium: 160mg, Carbohydrates: 37g, Dietary Fiber: 3g, Protein: 41g

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