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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: 838 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.
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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. 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.

  2. 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! 🙂

  3. 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! 🙂

  4. 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.

  5. 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?

  6. 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.

  7. 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!

  8. 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!!

  9. 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!

  10. 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….

  11. 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!

  12. 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!!

  13. 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!!

  14. 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!

  15. 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!