One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice.

INGREDIENTS

3 lb

bone-in chicken parts (breast (thighs + legs), pat dry)

1/4 cup

olive oil

2 tbsp

fresh thyme (chopped)

2 tsp

fresh rosemary (chopped)

1 tsp

brown sugar

juice of 1 lemon

2 tbsp

+ 4 tablespoons butter (divided)

1 1/2 cups

wild rice

3/4 cup

orzo pasta (use gluten free if needed)

2 1/2 cups

chicken broth

1 cup

your favorite beer (I used pumpkin)

inch carrots (chopped into 1/2 pieces)

2 cups

button mushrooms

2 tbsp

dried parsley (or 1/4 cup fresh)

leaves whole sage (chopped, or 1 teaspoon dried)

salt and pepper (to taste)

head garlic (halved)

sweet onion (peel + cut into fourths)

2 cups

apple cider

2 tbsp

butter