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Oven Baked Chicken and Rice
A one pan, baked Chicken and Rice recipe, made entirely in the oven! The rice is outrageously delicious from one little trick that makes all the difference.
Oven Baked Rice and Vegetables (ONE PAN!!)
This Oven Baked Rice and Vegetables is great for a healthy midweek meal or as a side. Fluffy seasoned rice and roasted vegetables made in one pan!
One Skillet Baked Chicken Shawarma and Rice (Pilaf)
This Baked Chicken Shawarma and Rice brings together to Middle Eastern favourites in one pan - flavour loaded Chicken Shawarma and a fragrant chickpea rice pilaf. Less cleaning up doesn't have to mean less flavour!
Oven Baked Chicken Breast
The secret to juicy Oven Baked Chicken Breast is to add a touch of brown sugar into the seasoning and to cook fast at a high temp. It colours beautifully and it's practically self-saucing!
Baked Balsamic Chicken
A sticky, tangy, sweet and savoury Baked Balsamic Chicken. Just mix balsamic vinegar, soy sauce, sugar, honey and garlic, pour over chicken and bake!
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Chicken and Rice With Almonds and Dried Cherries
Originally, this chicken and rice dish, with its mix of cinnamon and almonds, reminded me of Morocco, which isn't such a bad place to be. But then I realized that the spices are just as comfortable in India. In the end, I decided that as long it tasted good I would let the dish remain a bit ambiguous.
Rotisserie Flavoured Chicken and Potato Bake
Rotisserie Flavoured Chicken and Potato Bake: Two dishes in one pan! Chicken rubbed with classic rotisserie flavours roasted on top of a potato gratin. Entertaining is made simple with this double recipe!
CRISPY Herb Baked Chicken with Gravy (easy roast chicken!)
Herb Baked Chicken with Gravy is what you make to feed a crowd! Reheats juicy, tastes and looks like your favourite roast chicken - except it's far easier!
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Greek-Style Rice Pilaf With Chicken Thighs
As a lover of quick and easy dishes, pilafs—simple dishes of rice cooked in broth—come up in my repertoire all the time. They're an insanely easy way to produce a flavor-packed meal in a single pan with minimum fuss.This version combines chicken and rice with Greek flavors.
Stuffed Chicken Breast with Sticky Rice
This sticky rice stuffed chicken breast is a beautiful thing––especially since the sticky rice stuffing involves bacon, mushrooms, and lots of scallions.
You'll love the smell that wafts through your house while this Baked Chicken and Rice Pilaf is cooking! Sensational one pan dinner, quick to prepare.
Serve With
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes
A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!
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Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple
This salad combines sweet roasted butternut squash with roasted kale in a vinaigrette flavored with maple syrup and sherry vinegar, along with some spiced pecans for crunch and dried cranberries for a nice chewy texture.
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Roasted Brussels Sprouts and Shallots With Balsamic Vinegar
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.