Recipe of the Month!

ONE-POT AUTUMN HERB ROASTED CHICKEN WITH BUTTER TOASTED WILD RICE

John Onken submitted one of his and Adele's favorite fall dishes to make together. John and Adele have been married just over one year, and enjoy splitting up the cooking responsibilities. Herb roasted chicken with butter-toasted wild rice is one of their favorite fall meals.

Don't be scared off by all the ingredients and instructions, John says it is an easy meal to put together and clean up is a breeze because there's only one pot. And the best part is, there are lots of leftovers for delicious lunches the next couple of days after making it.

This would be a great dish to try out on one of these cool fall nights!

CIDER DRIZZLE (OPTIONAL)

• 2 cups apple cider
• 2 tablespoons butter

Directions: Add the cider to a sauce pot and bring to boil. Boil for 15-20 minutes or until the cider is reduced and thick. Remove from heat and stir in the butter.

If desired, drizzle this over the rice and chicken after plating.