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!


Roasted Rosemary Chicken with Brown Rice and Grape Pilaf

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

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

What do you think?

Leave a Reply

Your email address will not be published. Required fields are marked *


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