One-Pan Chicken and Rice with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, one-pan meal with tender chicken thighs, fluffy rice, and roasted root vegetables for a balanced, flavorful dish. This french-inspired chicken ready in about 65 minutes pairs chicken thighs, brown rice, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 1.5 cups brown rice
• 2, sliced carrots
• 2, sliced celery stalks
• 1, diced onion
• 3 garlic cloves
• 2 cups broth
• 2 tbsp olive oil
• 1 tbsp herbs de Provence
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Add 1 diced onion and 3 minced garlic cloves. Sauté for 2-3 minutes until fragrant.
2. Step 2: Add 2 sliced carrots, 2 sliced celery stalks, and 1 tbsp herbs de Provence. Cook for 3 minutes until vegetables begin to soften. Stir in 1.5 cups brown rice and 2 cups broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
3. Step 3: Top with 1.5 lbs chicken thighs and season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp herbs de Provance. Bake for 25-30 minutes until chicken is fully cooked and juices run clear, and the rice is tender.
4. Step 4: Serve hot, with the roasted vegetables and rice mixture.