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I made us dinner… the easy way.

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice Pilaf |halfbakedharvest.com @hbharvest 

With one freaking pot guys! Is there anything better??

Well, I actually, like dinners that require some hands on work, BUT I genuinely enjoy working in the kitchen. Err, well most of the time I do. Sometimes when there is pressure to make the food look pretty, it can be a little hard. Especially if said food is just ugly, but most of the time I like it. Of course there are times when I get extremely tired cooking, just like any of the rest of you. I actually had the worst day on Monday, I really did not feel like cooking, but I felt like I needed to get some cooking in. UGH. I should have just called it quits before I even started and listened to my tired self. I sort of have a hard time listening to my body though, especially when it tells me not to work. I normally ignore it and I’m fine, but not Monday, I failed at everything. Miserably.

It was Monday though, what do you expect? They can be rough on us all. Really though, I should have just stayed in bed. It was one of those cold rainy days that called for blowing everything else off. Will I ever learn?

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice Pilaf |halfbakedharvest.com @hbharvest

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice Pilaf |halfbakedharvest.com @hbharvest

Here is what you should not blow off though, this One-Pot Autumn Herb Roasted Chicken.

See, it’s one of the best things I have ever done.

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice Pilaf |halfbakedharvest.com @hbharvest

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice Pilaf |halfbakedharvest.com @hbharvest

It’s everyone classic, favorite dinner all in one pot. No extra dishes, just one pot. Ok, that is not counting the plate you may use to serve the chicken on, and the utensils you will have to use to cook the chicken, but really this is one minimal dish dinner.

I have had this idea since last year at this time. Only last year the idea was to leave the chicken whole like you would traditionally do. I made it twice, both successfully and both delicious, but to be honest it was not the best it could be because the chicken skin never got all that crispy. Um that, and I could not possibly get the pictures. Like that dish just hated me, so I forgot about it for a while. But then I remember it again the other week. This time I was determined to get it right.

I made a few changes, swapped in some much easier, already cut whole chicken, and then just like that, it all came together into the perfect meal.

And it really is the perfect meal. There is healthy protein, healthy carbs, healthy veggies and even a little butter for you know, balance.

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice Pilaf |halfbakedharvest.com @hbharvest

I know that roasted chicken is an easy dish to make, but the thing with roasted chicken is, it needs sides. You at least need a grain and veggies. Which  means way too many dishes and way too much hands on time. This combines everything into a one-pot dinner. And you know what, it’s even better than if you were to cook each dish separately, because as the rice cooks the flavors and juices from the chicken seep down into the rice and create the most delicious wild rice pilaf. Then all the broth and beer that are cooking the rice, keep the chicken extra moist. It’s a win, win meal and honestly, it is so good.

Everything gets started on the stove with a quick browning of the chicken so we get that nice crispy skin and then you toast the rice in the leftover juices from the chicken + a little butter. Add lots of herbs, some broth, some beer and then cover everything and bake for forty-five minutes to an hour. I went for the full hour, but I had a little more in my pot than this recipe calls for.

If you have time and don’t mind dirtying one more dish, then make the cider “gravy”. It’s so easy and really compliments the cozy fall flavors of the dish. Plus, gravy makes stuff better, don’t you think?

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice Pilaf |halfbakedharvest.com @hbharvest

I served this on a Sunday and it could not have been more perfect. The only thing I added was a side of beer bread. No roasted chicken and rice dinner is complete without it. That’s obvious though, right?

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice Pilaf |halfbakedharvest.com @hbharvest

Also, the smells in the house as this bakes? Oh my gosh, it’s perfection.

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice Pilaf |halfbakedharvest.com @hbharvest

 

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice.

Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 Servings
Calories Per Serving: 596 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 3-4 pounds bone-in chicken parts (breast thighs + legs), pat dry
  • 1/4 cup olive oil
  • 2 tablespoons fresh thyme chopped
  • 2 teaspoons fresh rosemary chopped
  • 1 teaspoon brown sugar
  • juice of 1 lemon
  • 2 tablespoons + 4 tablespoons butter divided
  • 1 1/2 cups wild rice
  • 3/4 cup orzo pasta use gluten free if needed
  • 2 1/2 cups chicken broth
  • 1 cup of your favorite beer I used pumpkin
  • 3 carrots, chopped
  • 2 cups button mushrooms
  • 2 tablespoons dried parsley or 1/4 cup fresh
  • 4 whole sage chopped, or 1 teaspoon dried
  • salt and pepper to taste
  • 1 head garlic halved
  • 1 sweet onion peel + cut into fourths

Cider Drizzle (optional)

Instructions

  • Preheat oven to 400 degrees F.
  • Heat a large 3-5 quart brasier or dutch oven over high heat. Add the 2 tablespoons olive oil. Place the chicken in a ziplock bag and toss with the remaining 2 tablespoons olive oil, thyme, rosemary, brown sugar, and a good pinch of both salt and pepper. Add the chicken to the hot brasier (or whatever you are using) and sear on both sides until lightly browned, about 2 minutes per side. Remove the chicken from the pan. Repeat with any remaining chicken, remove from the pan.
  • Reduce the heat to medium and add 2 tablespoons butter. Add the orzo and cook about 1-2 minutes or until lightly toasted and golden, stirring often (watch this closely as it burns fast). Add the wild rice and toast another 1-2 minutes, stirring often. Toss in the carrots and mushrooms, cook 2 minutes. Add the chicken broth, beer and another pinch of salt and pepper. Use a wooden spoon to scrape up any browned bits off the bottom of the pan. Stir in the parsley and sage. Remove from the heat.
  • Place the chicken right on top of the rice. Drizzle with lemon juice, season lightly with salt and pepper. Add the onion quarters and garlic (you can leave the skin on the garlic). Throw in a few sprigs of fresh thyme and rosemary. Divide the remaining 4 tablespoons of butter over the chicken pieces. Cover the pan tightly with a lid (or tin foil if you have to, but a tight fitting lid works best).
  • Bake for 45 minutes to 1 hour or until the liquid is absorbed and the rice is cooked. During the last 5 minutes of cooking remove the lid and allow the chicken to brown a little more, if needed, add in 1/2 cup more chicken broth to keep the rice from getting dry.
  • To serve, plate the rice and chicken, if desired, drizzle with cider (recipe below).
  • If desired, make the cider drizzle while the chicken roasts. Add the cider to a sauce pot and bring to a boil. Boil for 15-20 minutes or until the cider is reduced and thick + syrupy. Remove from the heat and stir in the butter.

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice Pilaf |halfbakedharvest.com @hbharvest

 

Now go make it. It’s great any day of the week. My favorite is on a cozy un-rushed Sunday night.

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Comments

  1. Is there something you would use instead of lemon? I’m allergic for citrus and I would love to make this but I’m worried if I omit the lemon I’ll be losing a key flavor.
    Thanks!

    1. Hi Jess! You can definitely omit the lemon and just add a little bit more of your favorite seasoning to it so it doesn’t lose flavor! xTieghan

  2. 5 stars
    I made it again for the seventh year in a row. This is literally the longest tradition I’ve ever had as an adult LOL. Thanks again and currently enjoying leftovers. Sooooo gooood.

    Some tips for those who are doing it for the first time: I’ve never had an issue with the rice not cooking but I use Ralston Family Farms rice blend which isn’t actually wild rice. I switched to using a whole 4lb chicken, spatchcocked, which makes for quick searing and lots of flavor. Definitely recommend starting on the cider syrup way ahead of time, at least an hour. You can always keep it warm. Don’t skip the cider syrup, it makes the dish. Usually the carrots aren’t as roasty as I like them, since I do keep the pieces pretty big, so I just take the chicken out after the hour is up and put the rice & veggies back in the oven with the lid off while the chicken rests. In the past, I’ve even gone as far as to pre-char the carrots and onions but that may be overkill.

    Make this! It’s worth it!

    1. Hey Alanna,
      Love to hear that this recipe was enjoyed, thanks a bunch for making it! Thanks so much for sharing what works well for you. Have the best weekend🍁 xTieghan

  3. 1 star
    I’m sorry, I really wanted this recipe to work but it does not. Orzo and wild rice cook at very different temps. I cooked the wild rice for 1.5 hours and it was still crunchy while the orzo was soggy.

    I gave up the night of, and tried to cook/reheating the rice the next day by adding more broth and simmering for another hour or so, which finally worked. But by then, the vegetables were very soggy and the orzo in the mixture was mush. I’m somewhat of a skilled cook so I thought to remove the chicken and just eat that separately (had to pick the crunchy bits of wild rice off the chicken). If I did not remove the chicken, it would have been way to overcooked if I had let it cook for 2-3 hours total.

    I would suggest par boiling the rice first to avoid this as it takes so long to cook. That said, the flavors were all there, so I’d do this again, but try a different method.

  4. 3 stars
    The flavors are truly lovely but I cooked it an hour, took the chicken out and cooked it another twenty minutes and the wild rice STILL wasn’t cooked. I would go with a different type of rice. I really loved the combination of flavors, and we ate the crunchy rice because it’s 7pm on a Monday but disappointing that it didn’t cook. I followed the directions exactly – if you want to use wild rice par cook it by boiling for 15-20 minutes before proceeding with baking.

    1. Hey Zee,
      So sorry the rice took longer than expected to cook, I am unsure why that would have happened if you followed all of the instructions. xTieghan

  5. I made this last night, the wild rice takes much longer to cook than the orzo so at the end of cool time the orzo was basically falling apart and the wild rice was still el dente. I’d recommend maybe just using regular rice

    1. Hi Kathleen! Dark brown sugar will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  6. Confused by carrots- is it supposed to be 3 normal size carrots cut in to 1/2 inch pieces or 3 small (1 inch) carrots cut in half?

    1. Hey Ellen! You need 3 normal size carrots for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  7. I tried this recipe last night for supper and it was amazing! I had some boneless chicken breasts thawed out and my kids were coming for supper. I wanted something different not the same old same old kind of chicken!
    this hit the spot and my kids took home half of the leftovers for lunches the next day!

  8. 4 stars
    Hey Tieghan! I don’t have an instant pot or a crock pot, so was so happy to find it and to make this lovely recipe tonight on the stove/into the oven and we loved it! The only downside was not so crisp chicken skin, so I guess I should have brown it a bit more at the very beginning?
    It was sinking into the wild rice/orzo mixture, so maybe I should mount chicken pieces on the top of onion/garlic halves pieces to get them less soggy and more crispy? Not sure.
    The flavors were divine though. Thank you!

    1. HI! Are you covering the dish while it is in the oven? Was the chicken crisp before adding the rice? So glad you love this recipe. Thanks so much! xTieghan

  9. 5 stars
    Subbed brown rice for the grains since my husband is gluten intolerant and I’m not a fan of wild rice – followed everything else exactly and oh my gosh how delicoious! Been eating on this for days and I’m so excited for my leftovers every lunch 🙂

    1. HI! I am not sure as I have not tested this as a crockpot recipe. If you feel comfortable trying to adapt it, i’d say to go for it! I would follow the directions similar to what I have listed and then add the rice and chicken to the crockpot and slow cook for 4-6 hours. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  10. Tieghan, this looks spectacular and a dish I will for sure be making once the weather cools off around here. I just need that pot though! Lovely!

  11. This recipe looks great! I hope you can give me more info on how to handle the garlic. I assume I’m halving it horizontally, and that it roasts right on top. At some point, do I squeeze the garlic pulp out, or do the halves of the head of garlic just melt away into the dish, skin and all? Thanks!

    1. Hi! Yes, the garlic will roast and caramelize right on top of the dish. I don’t squeeze the garlic out and add to the rice, but instead I save it for another use. That said, you can certainly squeeze out the garlic, mash and add to this rice for a garlicy rice! Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂

  12. 5 stars
    I just want you to know, I make this masterpiece every damn year on the first cold night (and I’m usually very lax on my idea of “cold” because I just can’t bear to wait). We are chowing down on it now. I dare say this is the best one yet. I love you. Thank you! 😀

    1. Thank you Alanna! It is so nice to hear that you have been making this recipe over the years and you still love it!

  13. I wanted to like this- I really, really did. It smelled wonderful while it was cooking and I was soooo looking forward to it based off the many wonderful reviews. Unfortunately- I can’t sing it’s praises. I don’t know if the pumpkin ale I used was too potent but I really didn’t end up liking the taste of the dish.

    1. Hey Elisabeth, I am so sorry you did not like this dish. I am not sure what went wrong, but I hope you enjoy some other recipes on my blog.

  14. I’ve made this recipe twice now – once in a regular old oven safe pan, and this time in a nice wide cast iron braiser. It’s super yummy and hits the spot – perfect chicken, lovely flavors. Unfortunately, I just can’t seem to get all the liquid to absorb. I was very hopeful that having the shallower, wider braiser would help, but it doesn’t seem to have done the trick. Not sure what’s up! Any recommendations for next time? Remove the chicken and let the rice keep cooking (this is what I’ve done both times)? Leave it uncovered longer? Use less broth to start with?

    1. Hey Alex, I would either use 1/4 cup less water or try leaving it uncovered for an extra 15-20 minutes. Just see what works best. Sorry for the trouble. Let me know if you have questions. Thank you! 🙂

  15. this is a great recipe, i’ve made it once before and found that it made a LOT of rice and orzo. Like almost 5 cups cooked! Is there any mod to reduce the amount of cooked grains to maybe 3 cups? Like if I were to do 1 cup of rice and 1/2 cup of orzo, what would the liquid ratios be? like 1.5 cups stock and 1 cup beer?

    1. Hey Rachel!! Yes! Use 1 cup rice to 1/2 cup orzo. Then use 2 cups stock and 1 cup beer. Let me know if you have questions. Thank you! 🙂

  16. I’ve made this a handful of times, but I have a crappy electric stove and shit got way too hot and I almost burned the hell out of my enamel cast iron dutch oven. Crossing my fingers that it turned out okay with my nonstick dutch oven that I had to swap with.

  17. I will be making this for dinner tonight. My 14yo son (that loves cooking) is about to start a bread…. but my question for you is – That SPOON! Oh my gracious! Where oh where?

  18. I have made this dish now about 5 times and it keeps getting BETTER every time! The cool thing is, I vary a little in the recipe. I also use a Staub braiser which I love but still can’t get the mushrooms or onions brown; thinking I might need to let them cook a little longer than 2 minutes before adding all the liquid. In any case brown or no, they are fabulous! I too do not do the cider drizzle which I’m sure is amazing but am just too lazy! Thanks for this amazing recipe.

  19. I made this for dinner tonight, and even though I only had a deeper dutch oven, it turned out amazing! I opted out of the cider drizzle and added a couple extra lemon squeezes. Thanks for sharing this recipe!

  20. I’m trying to make this a day in advance because we are going on a wine tour the next day. Any recommendations?

    1. HI! I would just follow the directions as written and then re-heat the dish in the oven at 350 for 20-25 minutes or until warm. Does that help? Have fun on the tour and enjoy the dish!!

  21. After about an hour and a half i a 400 degree oven my attempt still has about 1.5 cups of liquid still in it… so I’m not sure whats up with that

    1. Hi Ross,

      I am not sure either. Did you use wild rice? Is is a different variety of wild rice? Sorry for the trouble!

  22. I am in absolute awe of your ability — or should I say ‘gift’ — in making food look so beautiful, Tieghan! As we say here in Italy, “Complimenti!” Maybe someday soon you’ll make a short video with some photography tips? A girl can dream, can’t she….

  23. I made this dish last night for about the third time and it was DELICIOUS! The best batch I have made. Since I was only cooking for 2, I got everything by 1/2 and used only thighs and legs … I think they cook better when meat is similar size. Don’t know what they’re doing to chix breasts these days but they are too big. Thanks for a wonderful recipe. I will continue to make this!

  24. Thought I screwed it up somewhere and made a soup by accident but turned out really well! What are your tips for getting more of a gravy-like sauce? Mine never got thick, it just seemed to evaporate the more I let it boil (I used 100% sweet apple cider) and added the butter afterwards.

    Thanks Teighan, love your blog!

    1. HI!!

      So happy you enjoyed this!! Try adding a tablespoon of cornstarch to the cold cider and then place it on the stove. That should thicken it right up. THANKS!!

  25. Agree with Danielle on the difficulties of using a dutch oven, but it still tasted fabulous. I ended up having to cook this dish longer than expected to try to get the rice to cook, and it never completely soaked up all the liquid. So, the rice was a tad crunchier than I would like but the flavors in this were amazing. The chicken was incredibly moist and you CAN NOT omit that apple cider sauce, because that is the best tasting thing pretty much ever. Worth dirtying another pan!!

  26. I’ve made this dish at least 5x’s and it has gotten rave reviews each time. I’m so happy I’ve come across this recipe!

  27. I’ve made this digs at least 5x’s and it has gotten rave reviews each time. I’m so happy I’ve come across this recipe!

  28. This looks awesome, I just got a whole cut up chicken today and a giant box of farm vegetables, so I’ll probably add some squash/zucchini when I make this beautiful dish! 🙂

  29. I made this last night and it was great! The flavors were so so good. I used a dutch oven and also had a little trouble, as other people seemed to (now I’m wanting a braiser and have zero room for anything else in my kitchen!). For some reason my rice didn’t cook – when I took it out of the oven after an hour I had to simmer it on the stovetop for awhile because it was still really hard. Then the rice was cooked but the liquid still didn’t all soak up, which was fine. I just brought as much of the chicken onion and mushrooms to the top as possible and stuck it under the broiler to get some nice color. I also had a pretty thick layer of melted butter floating over the top (maybe wouldn’t have happened if all of the liquid soaked up?) making it a little greasy. All of these things didn’t matter when I took my first bite!! I will definitely be making this again with a few tweaks to better fit my kitchen. Thanks for another great recipe!!

  30. ive been wanting to make one of your recipes for so long!! this was SO good!! the chicken was perfect and the rice just soaked up all the flavor.. im still thinking about it! cant wait to try whats next

  31. Hi! I just made this dish tonight, and it came out great. I’m constantly looking for meals for my Le Creuset! Please keep them coming! I’m going to explore your site for more ideas! Thanks again 🙂

  32. This looks delicious! I am loving your blog as well. Can you please share what size pan you used. I’m not sure mine is large enough to hold everything. Thanks! 🙂

    1. Thanks Lisa!! I used a 5 quart brasier. Hope you love this and please let me know if you have any other questions.

  33. This dish is amazing and its in the oven as I type and my house smells nothing short of heavenly! Please note though the prep time isoee like 50 minutes and not 10…at least for me. By the time I measure every thing out, chop, sear chicken etc, it’s almost an hour before it goes in the oven. Forgot to brown mushroom and carrot so threw them in, cooked for a couple of minutes, then added chix, lemon juice, butter and threw it in the oven. Feel sure that they’ll cook just fine. Am also trying to half the recipe as there is only myself and husband to cook for. Love your site and recipes! Thank you!!!!

    1. Hey Susan, I am thrilled you love this recipe!! Sorry the prep time in not correct for you. I am not sure why it says ten minutes, It took me about 30 so I must of overlooked my typo. Thanks for making me aware of it!!

      Again, so happy you love this. THANK YOU!

  34. I find myself checking out your blog more and more for dinner inspirations, this was the second dish on your site that I have tried. Everyone in my house loved this dish, I decided to swap out the mushrooms for parsnips, they added nicely to the “root vegetable” feel of the dish. Thanks for sharing!

  35. Tieghan- I just came across your blog today and I LOVE it! Every recipe I’ve read sounds amazing! You have such a great voice in your writing that keeps me engaged and your photos are phenomenal! I love how connected you are to your family too! I love cooking for mine when I can, but there’s only 4 of us which makes it a lot easier! 🙂
    Can’t wait to get updates in my email now! Keep rockin it!

    1. Thank you so much, Ali!! So happy to have you as a new reader. Hope you get to try a few recipes and love them! 🙂

  36. This recipe is going right into my cherished journal of favorite fall recipes. I came upon your recipe/ blog by chance and am so thankful I did. I made this recipe tonight, and it came out wonderfully. I followed it exactly and would not change a thing. Thank you!

  37. I too couldn’t manage to get browned mushrooms or onions. I used a large Dutch oven and everything was pretty much submerged once I added all the broth and beer. The pan is probably 6 or 7 inches deep, needed to accommodate all this foodstuff. Any suggestions on a different pan to use in order to get that browning and thorough cooking? The flavors and aromas were marvelous, I must admit, and the chicken was falling off the bone (though some of the meat near the bones was a bit pink), but I’d really like to achieve the picture-perfect meal.
    Also the beer bread was great! Perhaps a little bit more salt is needed (for my tastes). I used Trader Joe’s pumpkin ale in both dishes–perfect!

    1. Hey Brooke! So happy you enjoyed this meal! I think for more even cooking you should try using a brasier. I have a Staub Braiser that I love, but any brand will work. This pan is wider and shallow, which will allow the tops of the veggies to brown slightly. Or at least this is how it works for me. If you are interested, here is the brasier I have.

      Please let me know if you have anymore questions. Thanks again!

      1. Thank you for responding so quickly! There was no link in your message to the brasier…Would my All-Clad saute pan work instead? Would it have sufficient volume?

  38. Beautiful photographs for what I can imagine was a hard dish to shoot! I just got myself a cast iron casserole and can’t wait to get some one pot dishes going.

  39. Is there a substitue for the beer? We don’t like the taste or smell of beer or any craft ales. Thanks,

    1. Hey Heather! I would use apple cider or chicken broth, but I highly recommend the cider. Hope you love this dinner!

  40. I’m about to make this, and can’t fathom how my entire cut up chicken is going to fit in my 5qt braiser. Your pot looks much bigger in the pictures! Are you sure that I should use all this chicken? (2 breasts, 2 thighs, 2 legs)

    1. Hey Elizabeth! I do, but I am not sure on how long it would take. If I had to guess, I would say and equal amount of time. Just be sure to check and make sure the chicken is cooked through before finishing the dish.

      Hope you love this!

  41. We happen to have some crazy rice in our cabinets and always get chicken at the farmers market on the weekend. Looks like we’ll have to make this soon then!

  42. I cannot tell you how excited I am to make this on sunday, I roast a chicken every sunday, and hits is about to become our new favorite, I can tell

  43. I saw the picture of this and was immediately transported to some small French town having this casserole with a loaf of crusty bread and a big glass of wine.

  44. Damn girl this is PERFECTION! Totally trying this one! Easy and super pretty as well as creative.

    You good, you so sooooo good!

  45. Such a pretty dish with so many fun flavors!! So glad to know I’m not the only one who drags some days too and has those days that are less than productive. 🙂

  46. Oh wow. This looks gorgeous. And I can imagine the wonderful smell as I’m looking at your photos. I’m drooling!

  47. Great photos and delicious recipe! I really enjoy cooking too, but having some easy, one dish recipes on hand can definitely come in handy. I hope the rest of your week got better than Monday 🙂

  48. This looks incredible! Seriously! Your photography gets better by the day! And the recipe looks so good! I will definitely be giving this a try!

  49. Your recipe looks fantastic. Sometimes it takes a couple of tries to get it right. I’ve been there …done that.

  50. Tieghan this meal is just perfection! Those potatoes,chicken,herby rice – it’s a perfect comfort food which is super healthy too!! Win-win!

  51. Tieghan, this looks spectacular and a dish I will for sure be making once the weather cools off around here. I just need that pot though! Lovely!

  52. I love you even more now Tieghan 🙂 I will surely make it when the weather starts cooling here in Malta. It’s still summer over here but I really want to start wearing long sleeves x x x

  53. I am the WORST at not listening to my tired self, and then weird recipes just come out of my kitchen. OR I come THIS CLOSE to burning down my house. Both things are not good.
    But, this chicken? Now that IS good. AND it’s in one post. Perfect. Pinned!

    1. By they way, I can’t find wild reice in Holland, any suggestion? Cause a basmati rice would get cooked in less time than wild rice.

      1. I would still use basmati, but keep adding broth if needed. Also, try and use smaller chicken pieces, they will cook faster too. Enjoy!

  54. Yum! Roasted chicken is my favorite fall meal. And you’re so right about the rice soaking up all that chicken juice.

  55. This is lovely. As a student, who avoids washing up at all costs, it’s very welcome. Looks like a perfect autumn comfort food: delicious and warming

  56. I made this again tonight! Actually, it’s in the oven. Almost a year to the day! As soon as the air started to get the slightest bit crisp, I craved this meal hard core. So excited! I had the beer this time and I’m trying again with the apple cider reduction. The gravy is taking foreeeevvvvvverrrr but I hope it’ll be worth it. Thanks again!