Tired of the post-dinner dishwashing mountain? Say hello to your new weeknight hero: a one-tray chicken dinner that’s bursting with flavor, cleans itself up, and leaves you with more time for the things you actually enjoy (like watching cat videos, we won’t judge).
This isn’t just any one-pan wonder, though. We’re talking juicy, herb-crusted chicken legs nestled on a bed of fluffy, flavorful rice, all kissed with a creamy, cheesy sauce and studded with tender broccoli and earthy mushrooms. Oh, and did we mention the zero-scrub cleanup? Yeah, this dish practically washes itself.
Here’s why you’ll love this one-tray magic:
- Minimal mess: Everything gets cooked together on one pan, so goodbye to endless pots and pans and hello to a sparkling kitchen counter. You’re welcome!
- Flavor explosion: The chicken soaks up all the delicious herbs and spices, while the rice gets infused with the savory chicken drippings. The creamy sauce adds another layer of richness, and the veggies bring a welcome pop of freshness.
- Easy peasy: This recipe is perfect for busy weeknights. Just throw everything on a sheet pan, pop it in the oven, and walk away. Dinner practically makes itself!
- Budget-friendly: This dish uses simple, affordable ingredients that you probably already have in your pantry. You can customize it with your favorite veggies and spices, too.
Ready to dive in? Here’s what you’ll need:
Ingredients
- 300 g rice (jasmine or basmati works best)
- 600 g bone-in, skin-on chicken legs
- 300 g broccoli florets
- 300 g sliced mushrooms
- 10 g salt
- 5 g black pepper
- 7 g herbs of Provence
- 5 g sweet paprika
- 5 g turmeric
- 200 g sweet cooking cream
- 200 ml chicken broth
- 200 g shredded cheddar cheese
- 20 g chopped green onion (optional)
- Large baking tray (20 x 30 cm)
Instructions
Preheat your oven to 180°C (356°F). Prepare a baking tray (approximately 20 x 30 cm or 8 x 12 in).
Rinse the rice and set it aside.
Wash and trim the broccoli florets and mushrooms. Slice the mushrooms if desired.
Pat the chicken legs dry with paper towels. Season them generously with salt, pepper, herbs of Provence, paprika, and turmeric.
Spread the rice evenly on the prepared baking tray. Arrange the chicken legs on top, making sure they’re not touching. Scatter the broccoli and mushrooms around the chicken.
Pour the sweet cooking cream and chicken broth over the entire tray. Gently push the rice down with your fingers to make sure it’s submerged in the liquid.
Cover the tray tightly with aluminum foil. Bake for 1 hour, or until the chicken is cooked through and the rice is fluffy.
Remove the foil and sprinkle the grated cheddar cheese over the dish. Return to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onion (optional) and serve immediately.
Tips:
- You can use bone-in, skin-on chicken thighs instead of legs, if desired. Adjust the cooking time accordingly.
- Feel free to customize the vegetables! Any other veggies like chopped carrots, bell peppers, or zucchini would work well in this recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Enjoy your delicious and easy one-tray chicken dinner!
