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Roasted Chicken, Green Beans, And Mixed Onions With Herbed Rice One Star

Roasted Chicken, Green Beans, And Mixed Onions With Herbed Rice

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Servings: Serves 4

Prep Time: 50 minutes

Cook Time: 80 minutes

Ingredients: Add ingredients to List

4 (5 to 6 oz.) bone-in, skin-on, chicken thighs
1 Tbsp. minced fresh ginger
1 tsp. Asian fish sauce
1 Tbsp. honey
grated zest and juice of 2 limes
1 medium red onion
1 lb. green beans, stem ends trimmed
3 scallions, trimmed and cut into 3-inch pieces
1 Tbsp. Taste of Inspirations Garlic Dipping Oil
1/4 tsp. Taste of Inspirations Salish Alder Smoked Fine Salt
2 cups water
1 cup long grain white rice
1/3 cup chopped basil
2 Tbsp. chopped mint
whole basil leaves for garnish (optional)

directions:

1. Use paper towels to pat dry chicken thighs and place in a large resealable bag. In a small bowl, whisk ginger, fish sauce, honey, and lime zest and juice to combine, then pour over chicken in bag. Seal bag and use hands to turn to coat. Marinate in refrigerator for at least 30 minutes or up to 1 hour.
2. Preheat oven to 425 degrees F, positioning racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.
3. Slice onion (peeled) in half lengthwise, then slice into 1/4-inch-thick wedges. Place on one baking sheet. Add green beans, scallions, oil, and salt and toss to combine. Spread out in a single layer and set aside.
4. Spread chicken in a single layer on second baking sheet. Roast chicken on upper level and vegetables on lower level. Roast chicken until skin is browned and the internal temperature is between 160 degrees F and 165 degrees F on an instant-read thermometer, about 30 to 35 minutes. Roast vegetables, tossing halfway through cooking, until golden brown in parts and tender, about 30 minutes.
5. While chicken and vegetables roast, prepare rice. Bring water to a boil in a medium saucepan over high heat. Rinse rice in a strainer under cool water; when water in pot comes to a boil, stir in rice. Cover pot and lower heat to maintain a simmer. Cook until water is absorbed and rice is cooked through, about 15 to 20 minutes. When rice is done, fluff with a fork. Let cool for a few minutes, then toss with basil and mint. Transfer to a serving bowl.
6. When chicken and vegetables are ready, arrange on a serving platter, or divide among 4 plates. Serve immediately, garnished with basil leaves if desired.
Source: Hannaford fresh Magazine, September - October 2014

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Quantity Ingredients coupon
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4 (5 to 6 oz.) bone-in, skin-on, chicken thighs  
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1 Tbsp. minced fresh ginger  
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1 tsp. Asian fish sauce  
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1 Tbsp. honey  
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grated zest and juice of 2 limes  
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1 medium red onion  
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1 lb. green beans, stem ends trimmed  
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3 scallions, trimmed and cut into 3-inch pieces  
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1 Tbsp. Taste of Inspirations Garlic Dipping Oil  
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1/4 tsp. Taste of Inspirations Salish Alder Smoked Fine Salt  
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2 cups water  
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1 cup long grain white rice  
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1/3 cup chopped basil  
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2 Tbsp. chopped mint  
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whole basil leaves for garnish (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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