With the chilly temps here to stay it’s the perfect time for warm + filling comfort meals. This herb roasted chicken with root vegetables and toasted rice is the perfect combination that everyone in the family will love! The juicy + crispy chicken is the perfect accompaniment with the flavorful vegetables and the toasty rice. This meal is perfect for a busy week night or a lazy weekend that will leave your tummies full + happy!
Fall Herb Roasted Chicken + Root Vegetables + Toasted Rice
– 3-4 pounds bone-in chicken
– 1/4 cup olive oil
– 2 tablespoons chopped fresh rosemary
– 2 teaspoons chopped fresh thyme
– 1 tablespoon brown sugar
– 2 tablespoons butter
– 1 1/2 cup wild rice
– 3/4 cup orzo pasta
– 2 1/2 cup chicken broth
– 1 cup sherry wine
– 2 carrots, chopped into 1/2″ pieces
– 2 parsnips, chopped into 1/2″ pieces
– 2 cups cremini mushrooms
– 1/4 cup chopped fresh parsley
– juice of 1 lemon
– 1/4 cup honey
– salt + pepper to taste
– 1 head of garlic, minced
– 1 red onion, cut into eights
1. Preheat oven to 400 degrees F.
2. Heat a large dutch oven pot (our favorite it this one) Add the 2 tablespoons olive oil. Toss the chicken 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 dutch oven 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.
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, parsnips and mushrooms, cook 2 minutes. Add the chicken broth, sherry 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 remove from heat.
4. Place the chicken right on top of the rice. Drizzle with lemon juice and honey, season lightly with salt and pepper. Add the onion and garlic. Throw in a few sprigs of fresh thyme and rosemary. Cover the pan tightly with a lid.
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 and then enjoy!