One Pot Herbed Roasted Chicken & Rice
1 hour 10 Minutes
American/American Fusion
Serves: 6
A comforting one-pan meal where tender roasted chicken cooks directly over fragrant Basmati Rice infused with herbs, mushrooms, garlic, and white wine. As everything roasts together, the rice absorbs the savory broth and chicken juices, creating a rich, flavorful dish finished with melted Parmesan for a cozy, satisfying dinner.
Ingredients
- 6 chicken thighs
- 1 1/2 cups Basmati Rice, uncooked
- 2 cups bone broth
- 1 cup dry white wine
- 1/2 large white onion, diced
- 2 cups mushrooms, sliced
- 4 cloves garlic, minced
- 2 tsp paprika
- 2 tsp dried thyme
- Salt and black pepper to taste
- 6 tablespoons butter
- 3/4 cup grated Parmesan cheese
Preparation
- Preheat the oven to 375°F. In a large baking dish, combine the Basmati Rice, chicken broth, diced onion, sliced mushrooms, minced garlic, paprika, Italian seasoning, salt, and pepper, and stir well to evenly distribute everything. Place the chicken on top of the rice mixture and dot the butter over the chicken.
- Cover the dish tightly with foil or the pot lid and bake for 35 to 40 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the chicken is fully cooked and the rice is tender and has absorbed most of the liquid. If the rice is not fully cooked when you check it, add a splash of additional broth, cover again, and continue baking until tender.
- Once finished, sprinkle the grated Parmesan evenly over the top and return to the oven uncovered for about 5 minutes, or until the cheese is melted. Let the dish rest for 5 to 10 minutes before serving so the rice can absorb any remaining liquid.
