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Herbed Chicken with Rice, Roasted Potatoes & Vegetables

Prep 20 min Cook 45 min Difficulty 3/5

Simple herbed roasted chicken with cheesy lemon rice, roasted potatoes and vegetables—easy weeknight meal in about an hour.

Why this recipe works

This straightforward recipe delivers juicy herbed chicken, cheesy lemon rice and roasted potatoes with carrots and onions—suitable for families or a simple weeknight dinner. It uses basic pantry ingredients and one roasting tray for easy cooking and cleanup.

Search intent: weeknight dinner recipe
  • herbed chicken recipe
  • chicken with rice and potatoes
  • easy roast dinner
  • weeknight chicken and rice
  • one-tray roasted chicken

Key takeaways

One tray roast yields chicken, potatoes and veg in 35–45 minutes.
Toast rice in butter, then simmer 15–18 minutes for fluffy grains.
Rest chicken 5 minutes and spoon pan juices for best flavor.

Recipe guide

This straightforward recipe delivers juicy herbed chicken, cheesy lemon rice and roasted potatoes with carrots and onions—suitable for families or a simple weeknight dinner. It uses basic pantry ingredients and one roasting tray for easy cooking and cleanup.

A full tray roast plus a quick buttery rice makes a complete meal with minimal fuss.

  • One tray roast yields chicken, potatoes and veg in 35–45 minutes.
  • Toast rice in butter, then simmer 15–18 minutes for fluffy grains.
  • Rest chicken 5 minutes and spoon pan juices for best flavor.

Ingredients & Prep

Ingredients (serves 4): 1 kg bone-in chicken or thighs, 2–3 tbsp olive oil, 1 cup long-grain rice, 2 medium potatoes (wedged), 2 medium carrots (cut), 1 medium onion (wedged), 2 cloves garlic (minced), 2 tbsp butter, 1/2 cup grated cheese, zest and juice of 1 lemon, salt, pepper, dried herbs (optional). Prep: pat chicken dry, rub with 1 tbsp oil, salt, pepper, garlic and lemon zest. Toss potatoes with remaining oil, salt, pepper and herbs. Rinse rice until water runs clear.

Roast & Cook the Rice

Roast chicken and potatoes at 200°C/400°F: arrange chicken, potatoes, onion and carrots on a tray and roast 35–45 minutes until chicken reaches 74°C/165°F and potatoes are golden, turning potatoes halfway. While roasting, melt butter in a saucepan, toast rinsed rice 1–2 minutes, add 2 cups water and a pinch of salt, simmer covered 15–18 minutes until absorbed. Fluff rice, stir in half the cheese and a squeeze of lemon.

Finish & Serve

When chicken is nearly done, sprinkle remaining cheese over potatoes and return to oven a few minutes to melt. Rest chicken 5 minutes before slicing. Serve chicken over cheesy lemon rice with roasted potatoes and carrots, spooning pan juices over top and garnish with lemon wedges.

Ingredients

  • 2 tbsp olive oil
  • 1 kg chicken (bone-in or thighs)
  • 1 cup long-grain rice
  • 2 medium potatoes
  • 1 medium onion
  • 2 tbsp butter
  • 1/2 cup grated cheese
  • 2 cloves garlic
  • 2 medium carrots
  • 1 lemon

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Pat chicken dry and rub with 1 tbsp olive oil, salt, pepper, minced garlic and lemon zest; set aside to marinate briefly.
  3. Peel and cut potatoes into wedges, toss with remaining olive oil, salt, pepper and a little dried herb if available.
  4. Place chicken and potatoes on a roasting tray, arrange onion wedges and carrot sticks around them.
  5. Roast for 35–45 minutes until chicken is cooked through and potatoes are golden, turning potatoes halfway.
  6. Rinse rice under cold water until water runs clear.
  7. Melt butter in a saucepan over medium heat, add the rice and stir to coat for 1–2 minutes.
  8. Add 2 cups water and a pinch of salt, bring to a boil, then reduce heat, cover and simmer 15–18 minutes until water is absorbed.
  9. Fluff rice with a fork and stir in half the grated cheese and a squeeze of lemon juice.
  10. When chicken is nearly done, sprinkle remaining cheese over the potatoes and return to oven to melt for a few minutes.
  11. Remove chicken, potatoes and vegetables from oven and let rest 5 minutes.
  12. Slice or portion chicken, serve over rice with roasted potatoes and carrots, spooning pan juices over top.
  13. Garnish with extra lemon wedges and serve immediately.

FAQs

Can I use boneless chicken or breast instead of bone-in thighs? Use boneless thighs (reduce roast time by ~10 minutes) or breast (watch for dryness). Adjust cooking until internal temp reaches 74°C/165°F.
How long do leftovers keep and how should I reheat them? Store cooled leftovers in an airtight container in the fridge for 3–4 days; reheat gently in oven or microwave. Rice can be frozen up to 1 month.
What good substitutions can I make for potatoes, rice or herbs? Swap potatoes for sweet potatoes or use couscous/quinoa instead of rice; fresh or dried herbs (rosemary, thyme, parsley) all work well.