🎼 Perfect partnerRidiculously Easy Lentil and Vegetable Stew
🍔 ⏱️ 30 min
Oven + stovetop — no fighting over heatShares 6 ingredients (chicken, garlic, pepper)
👨🍳 Instructions
✨ Meez Magic · 1 steps → 12 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Chop the shallots and garlic
2
Chop the fresh thyme and sage
3
Slice the mushrooms, chop the celery, and cube the gouda cheese
4
Preheat the oven to 400°F
5
In a 9x13 inch baking dish or oven-safe skillet with sides, toss together the chicken, olive oil, shallots, garlic, thyme, sage, Italian seasoning, chili powder, and season with salt and pepper
6
Add the wild rice, orzo, mushrooms, celery, and cheese
7
Pour over the apple cider and broth
8
Position the chicken pieces over the rice and add slices of butter
9
Cover and bake for 45 minutes
10
Remove the lid and bake for another 15-20 minutes, until the rice is fluffy and the chicken is cooked through
11
If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes
12
Serve the chicken and rice topped with fresh thyme
🎉
You're all done!
Enjoy your one pan roasted herb chicken and wild rice — and don't forget to share.
Swaps, storing and making ahead
Good to know
Swaps
- No apple cider? Use dry white wine as the recipe suggests, or substitute 1 cup additional chicken broth.
- No fresh thyme or sage? Use 2 teaspoons dried thyme and 1 teaspoon dried sage in place of the fresh herbs.
- No gouda? Swap in another melting cheese like gruyere or fontina in equal amounts.
Storing it
Store leftovers in an airtight container in the fridge for up to 3 days and reheat until steaming hot.
Making it ahead
Chop the shallots, garlic, herbs, mushrooms and celery up to a day ahead and keep covered in the fridge until ready to assemble.
Notes by Meez Magic, written for this recipe. Use your judgment.
Per serving
Nutrition
- Calories
- 679 kcal
As published by halfbakedharvest.com. Meez doesn't calculate nutrition.
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