The other day, I was looking for inspiration. I searched for recipes that had bone-in chicken breast as the main feature. I found recipes with chicken and potatoes. Chicken and rice. Chicken and vegetables. And they all looked really good.
Then I thought, what if I did chicken with vegetables and rice? In one pot?
And that is how “A One Pot Chicken Wonder” was born! I often do stuff like that. I find a recipe or recipes and then change it to suit me and therefore it becomes mine. You could do that too! It just takes a little imagination and you’re good to go.
Here’s what I did for my chicken dish:
- 4 chicken breasts – skin on, bone in
- Clubhouse all in one chicken seasoning
- One medium size onion – quartered
- 4 cloves of garlic – smashed but left whole
- Three carrots – cut into large chunks
- 2 ribs of celery – sliced at a sharp angle and in fairly large pieces
- Half a squash – cut into 2 inch pieces
- 1 red pepper – cut into 2 inch pieces
- One small head of broccoli – cut into large chunks
- Salt and Pepper to taste
- 1 tsp of dried oregano
- 1 tsp of dried rosemary
- 1/4 cup of olive oil
- A splash of balsamic vinegar
- 2 cups of white rice
- 3 tbsps of butter
- One medium size onion – diced
- 2 cloves of garlic – minced
- Three cups of water
First take your chicken breasts in give them a wash. Pat dry with paper towel and place them on a clean tray. Next liberally season them with the chicken spice. Cover them with some plastic wrap and put them in the fridge. *Note: clean up the sink and area which you used to wash and season the chicken to prevent contamination of chicken bacteria on surfaces.
Second, take the next seven ingredients on the list ( the vegetables) and put them into a large bowl. Then season the veg with salt, pepper, oregano, rosemary, balsamic, and olive oil. Give this a good toss and set aside for later.
Third, pre heat oven to 350* F
Fourth, place rice into a sieve and give it a rinse to clean and get rid of some of the starch. Set aside to drain.
Fifth, grab yourself a small frying pan and melt the butter on a medium heat. When butter is melted, throw in the onion and garlic. Sauté until soft and translucent.
Now for the fun part! In a large roaster, put down the rice. Then add the butter,onion, and garlic mixture. Give it a stir. Then add the 3 cups of water.
Next, take the seasoned chicken from the fridge and place the breasts on top of the rice.
Take your veggies and place them all around the chicken. Make sure to include the seasonings from the bottom of the bowl.
Take the whole thing and put it in the oven to roast for approximately an hour and twenty minutes.
Check the vegetables every half hour as the broccoli tends to burn when it’s roasted. So, either add the broccoli later or turn it over in the roaster periodically.
Also, check the chicken at the one hour mark. You may have to put it on the top of the rice and veg to crisp up a bit without burning the vegetables.
The dish is done when the chicken meat doesn’t have any pink in it and you can put a fork through the vegetables. If using a thermometer, the internal temperature of the chicken should read 165* F.
This meal pairs well with a lightly oaked Chardonnay!
Remember to cook with love in your heart – the food will taste better ❤️
If you try this recipe and want to share please put your comments in the section below. Thanks!