Chicken with Rice and Potatoes

Chicken Marinade In a large bowl, combine the minced garlic, olive oil, lemon juice, salt, black pepper, paprika, and dried oregano to make the chicken marinade.

Marinating the Chicken Add the chicken to the marinade and toss to coat. Let the chicken marinate in the refrigerator for at least 30 minutes.

Preheating the Oven Preheat the oven to 400°F (200°C).

Preparing the Potatoes Place the potato wedges on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, dried rosemary, salt, and black pepper. Toss to coat.

Roasting the Potatoes Roast the potatoes in the preheated oven for 25-30 minutes, or until golden brown and crispy.

Cooking the Vegetables While the potatoes are roasting, heat olive oil in a large skillet over medium heat.

Sauteing the Vegetables Add the sliced onion, bell pepper, and chopped celery to the skillet. Season with salt and black pepper. Cook until the vegetables are tender, about 5-7 minutes.

Preparing the Rice In a separate saucepan, bring the chicken broth, butter, and salt to a boil.

Cooking the Rice Add the rice to the saucepan and stir. Reduce the heat to low, cover, and let simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

Preparing the Chicken While the rice is cooking, remove the chicken from the marinade and discard the excess marinade.

Grilling the Chicken Grill the chicken on a preheated grill or stovetop grill pan for 6-8 minutes per side, or until cooked through and juices run clear.

Plating the Dish Once the potatoes, vegetables, rice, and chicken are cooked, serve hot. Arrange the chicken, rice, roasted potatoes, and sautéed vegetables on a plate.