halfbakedharvest4.0
One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice.
Easy and tasty one pot
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 25 min🔥 Cook: 1h 5m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●dutch oven
- ●wooden spoon
- ●pot
- ●sauce pot
📝 Preparation Steps
1
Preheat oven to 400 degrees F.
2
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.
fresh thyme (chopped)2 tablespoonsfresh rosemary (chopped)2 teaspoonsbrown sugar1 teaspoonsalt and pepper (to taste)
3
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.
+ 4 tablespoons butter (divided)2 tablespoonsbutter2 tablespoonscarrots, chopped3salt and pepper (to taste)dried parsley (or 1/4 cup fresh)2 tablespoons
4
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).
salt and pepper (to taste)fresh thyme (chopped)2 tablespoonsfresh rosemary (chopped)2 teaspoons+ 4 tablespoons butter (divided)2 tablespoonsbutter2 tablespoons
5
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.
6
To serve, plate the rice and chicken, if desired, drizzle with cider (recipe below).
7
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.
+ 4 tablespoons butter (divided)2 tablespoonsbutter2 tablespoons
Nutrition Facts
calories
838 kcal
fat Content
51 g
serving Size
1 serving
fiber Content
5 g
sugar Content
13 g
sodium Content
239 mg
protein Content
52 g
cholesterol Content
190 mg
carbohydrate Content
63 g
saturated Fat Content
15 g
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