one pot autumn herb roasted chicken with butter toasted wild rice.

This dish is by one of my favorite food bloggers, Half Baked Harvest. If you’ve never perused the culinary goodness of her site, do yourselves a favor and go there now! I freely give you permission to leave my page immediately…just promise you’ll come back ;).

This has become one of our favorite meals to enjoy during the autumn months and it felt like the perfect meal to christen our new kitchen with. I don’t have everything completely unpacked, so I needed something that required minimal equipment and would bring in those first flavors and scents of autumn. It didn’t disappoint. It never does.

Turning a new house into your home can take a bit of effort and a whole lot of patience, but I’m finding that the smells of a home cooked meal are really helping to speed it all up a touch. When we walk in the door it no longer smells like a stranger’s house, but of fresh rosemary , hot cider, and wild rice. And that’s never a bad thing.

one pot autumn herb roasted chicken with toasted butter wild rice


3-4 pounds bone-in chicken parts (breast, thighs + legs), pat dry
1/4 cup olive oil
2 tablespoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon brown sugar
juice of 1 lemon
2 tablespoons + 4 tablespoons butter, divided
1 1/2 cups wild rice
3/4 cup orzo pasta
2 1/2 cups chicken broth
1 cup of your favorite beer (I used pumpkin because, fall)
3 carrots, chopped into 1/2 inch pieces
2 cups button mushrooms
2 tablespoons dried parsley (or 1/4 cup fresh)
4 whole sage leaves (or 1 teaspoon dried), chopped
salt and pepper, to taste
1 head garlic, halved
1 sweet onion, peel + cut into fourths

Cider drizzle (optional)

2 cups apple cider
2 tablespoons butter


Preheat oven to 400 degrees F.

Heat a large 3-5 quart brasier or dutch oven over high heat. Add the 2 tablespoons olive oil. Place the chicken in a ziplock bag and toss with the remaining 2 tablespoons olive oil, thyme, rosemary, brown sugar, and a good pinch of both salt and pepper. Add the chicken to the hot brasier (or whatever you are using) and sear on both sides until lightly browned, about 2 minutes per side. Remove the chicken from the pan. Repeat with any remaining chicken, remove from the pan.

Reduce the heat to medium and add 2 tablespoons butter. Add the orzo and cook about 1-2 minutes or until lightly toasted and golden, stirring often (watch this closely as it burns fast). Add the wild rice and toast another 1-2 minutes, stirring often. Toss in the carrots and mushrooms, cook 2 minutes. Add the chicken broth, beer and another pinch of salt and pepper. Use a wooden spoon to scrape up any browned bits off the bottom of the pan. Stir in the parsley and sage. Remove from the heat.

Place the chicken right on top of the rice. Drizzle with lemon juice, season lightly with salt and pepper. Add the onion quarters and garlic (you can leave the skin on the garlic). Throw in a few sprigs of fresh thyme and rosemary. Divide the remaining 4 tablespoons of butter over the chicken pieces. Cover the pan tightly with a lid (or tin foil if you have to, but a tight fitting lid works best).

Bake for 45 minutes to 1 hour or until the liquid is absorbed and the rice is cooked. During the last 5 minutes of cooking remove the lid and allow the chicken to brown a little more, if needed, add in 1/2 cup more chicken broth to keep the rice from getting dry.

To serve, plate the rice and chicken, if desired, drizzle with cider (recipe below).

If desired, make the cider drizzle while the chicken roasts. Add the cider to a sauce pot and bring to a boil. Boil for 15-20 minutes or until the cider is reduced and thick + syrupy. Remove from the heat and stir in the butter.

a new home.

our first home

It’s been pretty quiet over here and on my Instagram lately. And by quiet, I mean complete and utter radio silence. I’ll be honest with you all – sometimes I feel like I’m not allowed to do that, to step away from it all when I’m consumed with real life or a good Netflix binge. And even though I’m giving my mind and body the rest it desperately needs, I start to feel like a failure.

But then I remember why I started this, I take a deep breath, and relax. I don’t blog for money or recognition, I blog and take photos and write for me. Because it’s cathartic and it just feels good sometimes to share – whether it be what’s on my heart or in my kitchen. And let’s be honest, it’s usually what’s in my kitchen.

But even that can be difficult when your grandmother passes away and your focus shifts from tarts and soufflés to heartache and grief. Or when your kitchen becomes a mess of boxes and bubble wrap for 2 weeks.

But nothing lasts forever and eventually the bubble wrap comes off, the French oven re-emerges, and a new kitchen beckons.

For those of you who have followed along for a while, you know how much we have prayed and hoped for this day. We have been longing for a home of a our own – for a backyard, a fireplace…a dishwasher. But every time we set out to find something, we couldn’t. Nothing ever felt right. We didn’t like the neighborhood, or the kitchen, or the price. Something was always off and the timing just never worked. For months.

However, in August when we stepped inside this house, we knew. Actually, we knew before we ever walked in because we drove past it a dozen times. We even drove down the alley to try and catch a glimpse of the yard. We were smitten. It has everything we have been looking for and more, and we are overwhelmed at God’s goodness. It truly is the best feeling to know that the God of the universe sees us and knows the desires of our hearts.

I can’t wait to watch the leaves turn from our back patio this fall, to finally have a fire inside on snowy days, to bake my first loaf of fresh bread in my new kitchen, and for my heart and mind to finally get a bit of rest.

“Delight yourself in the Lord, and he will give you the desires of your heart. ” -Psalm 37:4

coconut chicken curry.

You probably don’t know this about me, but I positively adore Indian food. I find myself craving dates and curries and a rich, lamb tikka masala on a fairly regular basis. There is just something about the delicate, yet intensely luscious combination of sweet and spicy and savory flavors that totally knocks me out.

Due to this rapturous affection, I decided it was about time that I really perfected my own homemade chicken curry recipe. I’m delighted to inform you all that I succeeded with flying colors and the hubs and I will most likely be tucking into this scrummy dish every other week from here until eternity. I’ve posted a chicken curry recipe before, and it was truly tasty, but this one…this one is divine. Absolutely, mouthwateringly, delicious. Ok, I’m officially starving now; must go make the second round.

coconut chicken curry.


2 lbs chicken breasts, boneless, skinless, cut into ½-inch chunks
salt and pepper, or to taste
1½ tablespoons vegetable oil
2 tablespoons curry powder
1 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can diced tomato
1 (8 ounce) can tomato sauce
3 tablespoons sugar


Season the chicken chunks with salt and pepper.

Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.

Add garlic and onions and cook for 1 minute.

Add chicken chunks and toss lightly to coat with the curry oil mixture.

Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Serve immediately, over rice. Enjoy!

*recipe adapted via