Pan Roasted Chicken Dinner


  • 2.5 lb chicken
  • 6 small carrots
  • 2 medium shallots
  • 4 button mushrooms
  • 18 green beans
  • 1 sprig fresh thyme
  • 1/2 cup basmati rice
  • 1/4 cup unsalted butter
  • 1.5 cup water
  • salt & pepper

Vegetables for pan roasted chicken

Rinse the chicken in cold water and pat dry.
Dice one shallot and 2 carrots fine, place in a sauce pan over medium flame and stir in butter. Add rice, followed by thyme leaves, stir and season lightly with salt and pepper, then add water.

Pre-heat oven to 400°F.

Set a shallow roasting pan or sautée pan on a low flame and place the chicken in the middle. Pour the rice and water around the chicken and spread evenly around the bird.
Now place the shallot (sliced) in one corner, beans in another, carrots in the third and finally arrange the mushrooms (sliced in half) in the last corner.

Season the bird with salt & pepper. Place the roast in the oven.

After 15 minutes reduce the temperature to 350°F, remove and serve after another 45 minutes. One hour total roasting time.

Pan roasted chicken

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