Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a small bowl, combine the olive oil, paprika, garlic powder, onion powder, thyme, parsley, salt, and black pepper.
Step 3. Rub the seasoning mixture evenly over the chicken pieces.
Step 4. Arrange the chicken on a baking sheet or roasting pan.
Step 5. Roast for 40 to 45 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Step 6. Meanwhile, cook the macaroni according to package directions until al dente. Drain and set aside.
Step 7. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Step 8. Gradually whisk in the milk and cook until the mixture thickens.
Step 9. Stir in the shredded cheddar cheese, salt, and black pepper until smooth.
Step 10. Add the cooked macaroni and stir until fully coated in the cheese sauce.
Step 11. Prepare the rice according to package directions if not already cooked. Stir in the butter and salt.
Step 12. Place the potatoes and carrots in a pot of salted water and cook for 10 to 12 minutes until tender. Drain.
Step 13. In a separate pot, cook the green beans in boiling water for 4 to 5 minutes until tender-crisp. Drain.
Step 14. Toss the potatoes, carrots, and green beans with butter, parsley, salt, and black pepper.
Step 15. Arrange the roasted chicken, macaroni and cheese, rice, and vegetables on serving plates.
Step 16. Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10 to 15 minutes to maintain its crispy exterior.
Add a splash of milk to the macaroni and cheese before reheating to keep it creamy.
Rice and vegetables can be reheated in the microwave or on the stovetop until warmed through.
Freeze the chicken and macaroni and cheese separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
Continue on the next page