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One Pot Roast Chicken And Rice Recipe
Ash Tyrrell

One Pot Roast Chicken And Rice Recipe

I made this One Pot Roast Chicken and Rice the other night, and let me tell you—it’s the kind of comfort food that makes you smile with every bite. The chicken was tender, the rice was packed with flavor, and the best part? I only had one pot to clean afterward!
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken thighs – thighs stay juicy and add more flavor than breasts.
  • 1 ½ cups long-grain white rice – long-grain keeps its shape better than short-grain here.
  • 3 cups vegetable broth – adds depth; you can use chicken broth for richer flavor.
  • 1 medium yellow onion diced – fresh onion beats pre-chopped for sweetness.
  • 2 tablespoons cooking oil – I used olive oil but any neutral oil works.
  • 1 teaspoon paprika – brings warmth and color to the dish.
  • 1 teaspoon dried oregano – adds an earthy note that balances the spices.
  • ½ teaspoon dried thyme – just enough to give a subtle herby aroma.
  • 1 teaspoon garlic powder – easy and consistent flavor throughout.
  • 1 teaspoon onion powder – boosts the savory depth.
  • 1 teaspoon salt – season to taste but don’t skip it.
  • ½ teaspoon black pepper – freshly cracked is best.
  • 2 tablespoons chopped fresh parsley – optional but brightens the final dish.

Method
 

  1. I mix paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Then I rub it all over the chicken thighs so every bite is full of flavor. This step makes a big difference later.
  2. I heat a tablespoon of oil in my skillet and sear the chicken for about 4–5 minutes per side. I’m not cooking it through yet—just getting that golden crust. Once done, I take it out and set it aside.
  3. I add the remaining oil to the same pan and toss in the diced onion. Cooking it until soft and translucent not only builds flavor but also helps lift up the browned bits from the pan.
  4. I stir the uncooked rice into the onions and let it toast for a minute or two. It gives the rice a slightly nutty flavor and keeps it from getting mushy later.
  5. I pour in the vegetable broth, stir, and then place the chicken back on top of the rice. I cover the skillet, bring it to a boil, and then lower the heat.
  6. I let everything simmer for about 20 minutes without lifting the lid. After turning off the heat, I rest it for 5 minutes before fluffing the rice. That final rest makes the texture perfect.

Notes

  • Use chicken thighs if possible—they’re harder to dry out.
  • Don’t peek while the rice is cooking; the steam is what makes it fluffy.
  • Taste at the end and adjust seasoning—sometimes I add a squeeze of lemon for brightness.
  • Fresh herbs at the end always make it feel fresher and more vibrant.