One-Tray Chicken with Rice Pilaf 

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  • Total: 45 min
  • Active: 15 min
  • Yield: 4 servings
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4 bone-in chicken thighs, breasts or legs (you can also use pork chops, tenderloins, T-bone steaks, etc.)

4 cloves garlic

2 sweet potatoes or any other kind of potato or root vegetable, cut into quarters or large chunks

1 lemon, cut into quarters

1 onion or fennel bulb, leek or cabbage, cut into quarters or large chunks

1/4 cup olive or other oil

1 tablespoon sturdy herb, such as rosemary, thyme, etc., optional

1 tablespoon of your favorite spice mix (I'm going with Old Bay seafood seasoning for this one)

Rice Pilaf:

1 cup long-grain white or brown rice

1 tablespoon olive or other oil

1/2 cup diced onion

2 cups stock or water



  1. For the chicken: Preheat the oven to 450 degrees F.
  2. Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything. 
  3. Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.  
  4. For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

Cook’s Note

For more ingredient substitution ideas, see the article below.