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One-Pan Fall Chicken with Wild Rice, Mushrooms, and Rainbow Carrots

This one-pan fall chicken is cozy and comforting, highlighting seasonal ingredients and rich flavors perfect for autumn nights.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Author natasha

Ingredients

  • 6 small to medium chicken drumsticks patted dry
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 package of wild rice Rice-A-Roni
  • 1 cup baby broccoli
  • 1 cup baby bella mushrooms sliced
  • 1 cup baby rainbow carrots sliced
  • 1 2/3 cup veggie or chicken broth
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Fresh parsley chopped, for serving

Chicken Seasoning

  • 2 tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1 tsp salt-free all-purpose seasoning
  • 1/2 tsp chicken bouillon powder
  • 1/2 tsp allspice powder

Instructions

  • Preheat the Oven: Preheat your oven to 375°F.
  • Season the Chicken: In a small bowl, combine kosher salt, onion powder, garlic powder, paprika, all-purpose seasoning, chicken bouillon powder, and allspice. Rub the seasoning mix evenly over the chicken drumsticks, ensuring they’re fully coated.
  • Sear the Chicken: Heat 2 tbsp of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken drumsticks and sear until golden brown on all sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
  • Add the Remaining Ingredients: In the same pan, add 1 tbsp of butter, allowing it to melt. Stir in the wild rice package, coating it in the butter and any chicken drippings left in the pan. Add baby broccoli, sliced mushrooms, and rainbow carrots. Pour in the broth and add the rosemary and thyme sprigs.
  • Return Chicken to the Pan: Nestle the seared chicken drumsticks back on top of the rice and vegetables. Cover with a lid or foil.
  • Bake: Place the skillet on the middle rack of the oven and bake for 1 hour at 375°F, or until the chicken is tender and pulling away from the bone.
  • Serve: Remove the skillet from the oven, and carefully discard the rosemary and thyme sprigs. Garnish with freshly chopped parsley before serving.

Notes

  • Chicken Options: If you don’t have drumsticks, boneless chicken thighs or chicken breasts will work just as well! For boneless chicken, reduce the cook time to about 30-40 minutes to ensure the meat stays juicy and tender.
  • Rice Variations: This recipe is flexible! While wild rice adds an earthy flavor, feel free to use long grain white rice, brown rice, or basmati if that’s what you have on hand. Just adjust the cooking time and liquid ratio as needed based on the type of rice you choose.
  • Veggie Substitutions: Any seasonal vegetables will work great here! Swap out the mushrooms for butternut squash, the baby broccoli for Brussels sprouts, or add sweet potatoes for an extra touch of fall flavor.
  • Herb Variations: No rosemary or thyme? No problem! You can use dried herbs, like dried thyme or oregano, or even add a bay leaf for a slightly different but equally delicious flavor.
  • Cheese Option: For a creamier finish, stir in 1/2 cup of shredded cheese (like sharp cheddar or parmesan) during the last 10 minutes of baking.