& Visitors  
  Services &  
Careers & Employment Volunteers Online Bill Pay Contact Us Concierge 1700 S. Tamiami Trail, 34239 • Phone: (941) 917-9000

Provencal Chicken and Tomato Roast with Wild Rice Printer Friendly Version

image of dish


Makes 2 servings

  • 1 ½ cups Uncle Ben’s Wild Rice
  • 2 each Chicken legs, separated into thighs and drumsticks
  • 3 tbsp Olive oil
  • 2 Plum tomatoes cut lengthwise into 4 slices
  • 1 Potato, cut into ¼ inch thick half-moons
  • ¾ cup Grape or cherry tomatoes, halved
  • 2 pieces Sundried tomato
  • 10 each Brine-cured black olives


  1. Prepare Wild Rice according to package directions.
  2. In a hotel pan, lay the chicken, plum tomatoes, and potatoes with the olive oil to prevent sticking. Season with a little salt and pepper and roast covered for 35 minutes or until done.
  3. Scatter the grape tomatoes, sun-dried tomatoes, and olives over the chicken and vegetables and roast an additional 10-15 minutes uncovered until the chicken is golden brown.

Nutrition Facts: 1 serving – Total calories: 325, Fat: 14.5g, Sat Fat: 2g, Sodium: 568mg, Carbs: 17.1g, Protein: 21.5g

Provided by: Cathlyn Rivera, RD, Sarasota Memorial Hospital Registered Dietitian

Reporting Concerns | PRIVACY POLICY | Terms of Service | Online Bill Pay | Mobile Site | Smartphone App
Site optimized for Chrome or Firefox | Copyright © 2015. Sarasota Memorial Health Care System. All rights reserved.