Hearty Roasted Chicken

Cook the rice: Rinse the brown rice under cold tap water until the water runs clear. Combine rice with 31/2 cups water in a medium pot and bring it to a boil over high heat. Boil, then reduce the heat to medium. Cover with a lid and simmer until the rice is tender and the water has been absorbed, 25-30 min.

Cook the chicken: Season the chicken with salt and pepper. Heat a large non-stick frying pan over medium-high. Add a drizzle of oil, then the chicken, skin-side down. Cook until skin is crispy, 2-3 min. Transfer the chicken to a parchment-lined baking sheet, skin-side up. Roast in the oven until chicken is cooked through, 20-22 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Coarsely chop the mushrooms.

Cook the mushrooms: Add another drizzle of oil to the same pan, then the mushrooms, 5 thyme sprigs, garlic, broth concentrates and 1/4 cup water. (If your pan won't fit all the mushrooms, cook half the mushrooms down first, then add the remaining half.) Cook, stirring often, until mushrooms soften, 4-5 min. (There will be some liquid left in the pan.) Remove from heat and remove the thyme sprigs. Stir in 2 pkg Dijon and sour cream.

Make the salad: In a large bowl, whisk the vinegar with 1 pkg Dijon and honey and a drizzle of oil. Toss in the spring mix.