Dark meat adds juiciness and B vitamins.
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 4Photography and styling by Jenny Huang
Preheat oven to 450 degrees F. Combine rice, water, and ¼ teaspoon salt in a small pot. Bring to a boil. Cover and reduce to a simmer. Cook until the rice is tender and liquid is absorbed, about 20 minutes. Let cool slightly.
Arrange the chicken and carrots in a single layer on the baking sheet. Bake about 25 minutes, until chicken registers 160 degrees F on an instant-read thermometer.