Preheat oven to 450 degrees F and line a baking pan with foil.
Place chicken, onions, and carrots on baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 35 minutes.
While chicken is cooking, make the almond rice. Combine rice and 1 1/2 cups water in a saucepan. Add 1 teaspoon salt. Bring to a boil over medium heat, then cover and reduce heat to low. Simmer for 20 minutes, then let stand for 5 minutes. Add almonds and parsley.