This roasted chicken dish features dry mustard and red-pepper flakes for spice and includes heart-healthy broccoli.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.

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  • Reduce heat to medium and add onion, garlic, and celery to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in mustard, thyme, red-pepper flakes, and rice and cook 1 minute.

  • Add broccoli, scallions, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Cook's Notes

Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts. To make this on the stovetop, cover the pot after bringing the liquid to a boil and keep the mixture at a steady simmer over medium-low, 25 to 30 minutes.

Reviews (1)

54 Ratings
  • 5 star values: 5
  • 4 star values: 13
  • 3 star values: 28
  • 2 star values: 6
  • 1 star values: 2
Rating: Unrated
01/20/2012
This is just OK, the flavor can be amped-up so I would recommend doubling the spices and adding the broccoli halfway through the cooking time. I followed the recipe to the letter and the broccoli was so overcooked...yuck!