One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot roasted chicken with wild rice, herbs, and autumn vegetables finished with butter. Aromatic and herb-forward with tender chicken and nutty rice. A complete weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
- 2 cups apple cider
- 2 tablespoons butter
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h 5m
- Sodium
- 1770mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1108mg
- Calcium
- 144mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1770MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.