One Pan Roasted Herb Chicken and Wild Rice
A flavorful and convenient one-pan meal featuring roasted herb chicken and wild rice that minimizes cleanup and maximizes taste.
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs For a juicier option, consider using chicken breasts
For the Rice
- 1 cup wild rice Try a blend of wild and brown rice for added texture
- 2 cups low-sodium chicken broth Can ensure gluten-free by using gluten-free broth
For the Vegetables
- 1 cup diced carrots Sweet and crunchy
- 1 small onion, diced For aromatic depth
- 3 cloves garlic, minced Adds a robust flavor
Herbs and Seasonings
- 2 tbsp fresh rosemary, chopped Can substitute with thyme or a mix of herbs
- 1 tsp smoked paprika For a subtle smoky flavor
- Salt and pepper To taste
For Cooking
- 2 tbsp olive oil Or melted butter for a richer taste
- Fresh parsley for garnish Optional but recommended for a pop of color
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Season the chicken thighs with salt, pepper, and smoked paprika.
Searing
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs, skin side down, for about 5-7 minutes until the skin is golden brown.
Sautéing
- Remove the chicken and set aside. In the same skillet, add diced onions, carrots, and garlic. Sauté for 3-5 minutes until softened and fragrant.
Combining Ingredients
- Add the wild rice and pour in the chicken broth. Stir the mixture, ensuring the rice is evenly distributed. Nestle the chicken thighs back into the skillet, skin side up.
Roasting
- Transfer the skillet into the preheated oven and roast for 60 minutes.
Final Touches
- Once the cooking time is complete, take the skillet out of the oven. Let it rest for about 5 minutes before serving. Garnish with freshly chopped parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat or in the oven.