Herbed Mustard Roast Chicken with Brown Rice

This recipe is a one pan wonder. I'm always looking for ways to cut down on pots and pans, and cleaning time. When I find a dish works so absolutely seamlessly in one pan, that's a huge winner for me. All you need is a 9x13 Pyrex glass dish or even just a basic roaster pan. You can easily exchange the veggies and the herbs in this dish to make it your own. Don't like carrots? Add potatoes instead. Don't have Sage? Add Rosemary or Tarragon. Don't have any of those ingredients? Go to the store! Trust me, it will be worth it.

If you are only feeding a few people this dish is really the only one you need to be making. The chicken comes out juicy and tender. The rice becomes almost creamy like a risotto. It's the best rice you could possibly make and you truly can't mess it up. This is a great Friday night dish that everyone will love. It may seem like there are a lot of ingredients and steps but once you get the hang of it you'll be able to make this recipe with your eyes closed. Let's get cooking!

Herbed Mustard Chicken with Brown Rice, Onions and Carrots

3-4 Pound Whole Roaster Chicken
2 Whole Heads of Garlic or about 16-20 cloves
1 Lemon
1 Tbs. Extra Virgin Olive Oil, plus more for drizzling
1 Tbs. Dijon Mustard
Handful of Parsley, chopped
1 Tbs. Fresh Sage, chopped
1 Tbs. Fresh Thyme
Freshly Cracked Salt & Pepper
3 Medium Sized Onions, cut into 8 wedges (can be a mix of yellow and red)
3 Carrots, cut into 1 inch pieces on a bias
1 Cup of Long Grain Brown Rice
2 Cups of Water
1 Tsp. Garlic Powder
1 Tbsp. Aleppo Pepper or 1 tsp. Crushed Red Pepper

Preheat oven to 350 degrees. Spray a 9x13 glass Pyrex or roaster dish with non-stick spray. Place the chicken inside. Pat dry, drizzle with about a tablespoon of Extra Virgin Olive Oil and sprinkle with a bit of Salt and fresh cracked Pepper. Cut off the top of one head of garlic and place inside the cavity of the chicken. Make the herb-mustard mixture to be spread over the chicken. Zest the Lemon, adding the zest and one half of the juice to the mixture. Add the un-juiced half of lemon into the cavity of the chicken along with the garlic head. Add Extra Virgin Olive Oil, Dijon Mustard, 4 minced Garlic Cloves, Parsley, Sage, Thyme and S&P. Mix together and press onto the chicken, ensuring the whole chicken is covered with the mixture. Surround the chicken with the Onions, Carrots, remaining Whole Garlic Cloves, Brown Rice, Water, Garlic Powder and Aleppo Pepper. Add a drizzle of Extra Virgin Olive Oil plus some more Salt and Pepper to the rice and veggies.

There should be water covering up until an inch before the top of the dish. If you feel it needs more water, add it. The water should be completely absorbed during the cooking process. Give everything around the chicken a quick mix, making sure that there are no dry pieces of rice. Cover the top of the chicken with a piece of parchment paper. Cover the entire dish with aluminum foil. Bake for an hour and a half. You can check the rice after an hour to make sure there is enough water. If not, add more. Once the chicken is done, keep it covered for about a half hour. Before you are ready to serve fluff the rice with a fork and then dig in.



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