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One Pan Roasted Chicken, Rice & Veggies

Make this quick & easy dinner in under an hour. Perfect for any weeknight. Adapted from Tyler Florence
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4


  • 2-3 tbsp extra virgin olive oil
  • 2 lbs of desired cuts of chicken either breasts or thighs, may be skinless or skin-on
  • 1 small head of broccoli cut into small florets
  • 2-4 carrots cut in half lengthwise
  • 1 small onion cut into rings
  • 1 cup sugar snap peas
  • ½ cup frozen broccoli optional
  • 1 small head of green garlic sliced optional
  • 1 tbsp unsalted butter
  • 1.5 cups long grain rice
  • 3 cups chicken stock
  • Salt & Pepper to taste


  • Preheat the oven to 375
  • In a dutch oven, heat the olive oil over medium heat. Add the chicken and cook on each side till browned, working in batches if necessary, about 7-10 minutes total.
  • Remove the chicken and set aside, and add a bit more oil if necessary.
  • Add the vegetables, onion and garlic and cook until the veggies are bright and a bit of their crispness is taken away. Transfer the vegetables to a plate and set aside.
  • Add the butter and rice to pan, and stir until coated.
  • Add the stock and bring to a boil over medium high heat.
  • If using precooked rice, just add the rice to the butter, and only add 1 cup of stock, no need to bring rice to a boil.
  • Add chicken and vegetables to the pan, nestled on top of the rice and place pan in oven.
  • Bake uncovered for 30 minutes, until liquid is absorbed and chicken is done.
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