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Easy Chicken Over Rice

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

45 minutes


8 servings


1  (3 lbs.) fryer chicken

3  Tbsp.  herbes de provence, divided

2  garlic cloves

2  carrots, peeled and chopped into 2-inch pieces

3  celery stalks, chopped into 2-inch pieces

1/2  onion, peeled, root end removed

1/2  lemon

2  Tbsp.  H-E-B Olive Oil, divided

1  tsp.  salt

3  c.  Jasmine Rice, cooked


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

Place 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.

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

Bake 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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