Description
An easy, warm dinner where chicken and wild rice cook together in one pan, infused with herbs and vegetables for a cozy taste.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil (for chicken)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 3 garlic cloves, minced
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 cup wild rice blend (a mix of wild rice, brown rice, and other whole grains)
- 2 ½ cups chicken broth (or vegetable broth)
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- ½ cup mushrooms, sliced (optional)
- 1 tablespoon olive oil (for vegetables)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- 1 bay leaf
- Lemon wedges, for serving (optional)
Instructions
- Prepare the Chicken: Pat the thighs dry. Rub with 2 tablespoons olive oil, thyme, rosemary, minced garlic, salt, and pepper.
- Sear the Chicken: Heat a large oven-safe pan over medium-high heat. Add a little oil. Place chicken skin-side down and cook until skin is golden brown, about 5-7 minutes. Flip and cook for 2 minutes, then set aside.
- Sauté the Vegetables: Add 1 tablespoon olive oil if needed. Cook onion, carrot, and celery for 4-5 minutes. Add mushrooms (if using) and garlic; cook for 1-2 minutes.
- Cook the Wild Rice: Stir in wild rice blend, thyme, rosemary, bay leaf, salt, and pepper. Pour in chicken broth and bring to a simmer.
- Combine Chicken and Rice: Place chicken skin-side up over the rice. Cover and bake in a preheated oven at 350°F (175°C) for 35-45 minutes until rice is tender and chicken reaches 165°F (74°C). Uncover and bake for an additional 5-10 minutes to crisp the skin.
- Garnish and Serve: Remove bay leaf, sprinkle with parsley, and serve with lemon wedges if desired.
Notes
For added nutrients, consider adding fresh greens like spinach or kale. You may also stir in dried cranberries or nuts for extra texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg