Entertaining season is here and it’s true, our dreams lie somewhere between whipping up a Martha-approved spread – one for the books! – and reality: barely making it through the workday with enough energy to eat, let alone cook. But thankfully, the good folks at Good Eggs have a simple and stunning one-pot roasted chicken that is sure to knock guests’ (and your own!) socks off. With brown rice and grape pilaf – all cooked in the same pot! – it’s as impressive sounding as it is tasty. Consider this your fall entertaining savior when you want to be like Martha, but just ain’t got time for that!

simple-chicken-recipe

Roasted Rosemary Chicken with Brown Rice and Grape Pilaf

Ingredients:
1 lb. of Chicken Legs
3/4 lb. of Chicken Wings
1 bunch of Autumn Royal Grapes
A few sprigs of Rosemary
1 1/2 cups of Short Grain Brown Rice
A big handful of Walnuts
Olive Oil
Salt & Pepper

Method:
Preheat oven to 450 degrees with a big cast iron skillet inside. Salt and pepper the chicken. When the oven is hot, remove the skillet and add a glug of olive oil to it. Then add the grapes and chicken – taking care to not crowd the pan too much with ingredients. Give the pan a little shake to distribute the olive oil on the grapes, tuck a few sprigs of rosemary between the grapes and chicken and place skillet inside the oven.

While the chicken cooks, make a batch of brown rice. In a deep pot, bring a cup of rice and three cups of water to a boil. Reduce the heat to a simmer, cover the pot and let it sit. When all of the water has been absorbed (about 20-25 minutes), taste the rice: if it’s super raw in the middle, add a splash of water and continue to simmer. If it’s al dente but largely cooked, turn off the heat and let it steam with the cover on for a few minutes.
After about 35 minutes, the chicken should be done – check to see if the juices run clear and the flesh is white but still juicy. Remove chicken and grapes from the pan with tongs or a slotted spoon, taking pains to leave the drippings in the skillet.

Dress the rice with a few tablespoons of the chicken drippings, along with a handful ocoarsely chopped walnuts and the grapes. After the chicken has rested for a few minutes, plate together and serve!

Gorgeous, right? Not to mention, it looks soul-warming with everything cozied up in one pot. Make it for an impressive autumn-inspired dinner for two or save it in your fall-winter entertaining arsenal. This dish could easily be a beautiful alternative to the tried and true turkey. Yeah, we just said turkey in October…let the feasting games begin.

original photography and styling by good eggs for apartment 34

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2 Comments

  1. I’m seeing 2 pots here. Any way to make it a true one pot meal? 🙂