One Pan Roasted Herb Chicken and Wild Rice Recipe

Introduction

If you’re looking for a delicious, comforting meal that’s easy to prepare and perfect for any night of the week, this One Pan Roasted Herb Chicken and Wild Rice recipe is for you. Combining tender, herb-infused chicken with flavorful wild rice, this dish is not only satisfying but also a breeze to clean up. Let’s dive into this hearty, wholesome meal that will quickly become a family favorite.

Ingredients

Main Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup wild rice blend
• 2 cups chicken broth
• 1 cup water
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 cup carrots (diced)
• 1 cup celery (diced)
• 1 cup mushrooms (sliced)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and pepper (to taste)
• Fresh parsley (chopped, for garnish)

Preparation

Preparing the Ingredients

1. Dice the Vegetables: Dice the onion, carrots, and celery. Slice the mushrooms. Mince the garlic.
2. Season the Chicken: Season the chicken thighs generously with salt, pepper, dried thyme, rosemary, and oregano.

Equipment Needed

• Large oven-safe skillet or baking dish
• Cutting board and knife
• Measuring cups and spoons

Cooking Instructions

Step 1: Preheat the Oven

1. Set the Temperature: Preheat your oven to 375°F (190°C).

Step 2: Sear the Chicken

1. Heat the Oil: In a large oven-safe skillet, heat the olive oil over medium-high heat.
2. Sear the Chicken: Add the chicken thighs, skin-side down, and sear until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Vegetables

1. Cook the Onions and Garlic: In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
2. Add the Carrots, Celery, and Mushrooms: Stir in the carrots, celery, and mushrooms. Cook for 5-7 minutes until the vegetables start to soften.

Step 4: Add Rice and Liquid

1. Stir in the Rice: Add the wild rice blend to the skillet and stir to combine with the vegetables.
2. Add Broth and Water: Pour in the chicken broth and water, stirring well. Bring the mixture to a simmer.

Step 5: Combine and Bake

1. Add the Chicken: Place the seared chicken thighs on top of the rice and vegetable mixture, skin-side up.
2. Transfer to the Oven: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.

Step 6: Finish and Serve

1. Broil the Chicken (Optional): For extra crispy skin, remove the lid or foil and broil the chicken for 2-3 minutes.
2. Garnish and Serve: Remove from the oven and let sit for a few minutes. Garnish with chopped fresh parsley before serving.

Serving Suggestions

Pair with Sides

• Green Salad: A fresh green salad with a light vinaigrette pairs perfectly with this hearty dish.
• Roasted Vegetables: Add some extra roasted vegetables for a complete meal.
• Crusty Bread: Serve with crusty bread to soak up the delicious juices.

Conclusion

One Pan Roasted Herb Chicken and Wild Rice is a fantastic, no-fuss meal that’s full of flavor and perfect for busy weeknights. With minimal prep and cleanup, this recipe allows you to enjoy a wholesome, homemade dinner without spending hours in the kitchen.

FAQs

1. Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken thighs or breasts. Adjust the cooking time accordingly, as boneless cuts will cook faster.

2. Can I make this dish ahead of time?

Absolutely! You can prepare the dish up to the point of baking and refrigerate. When ready to cook, just pop it in the oven.

3. Can I use different herbs?

Feel free to experiment with your favorite herbs. Basil, sage, or tarragon would also be delicious in this dish.

4. What if I don’t have an oven-safe skillet?

You can transfer the seared chicken and vegetable mixture to a baking dish before baking. Just make sure to cover it tightly with foil.

5. Can I add other vegetables to the dish?

Definitely! Bell peppers, zucchini, or green beans would be great additions to this recipe.

Yield: 6

One Pan Roasted Herb Chicken and Wild Rice Recipe

Print

If you're looking for a delicious, comforting meal that's easy to prepare and perfect for any night of the week, this One Pan Roasted Herb Chicken and Wild Rice recipe is for you. Combining tender, herb-infused chicken with flavorful wild rice, this dish is not only satisfying but also a breeze to clean up. Let's dive into this hearty, wholesome meal that will quickly become a family favorite.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 6 chicken thighs (skin on or off)
• 2 tablespoons extra virgin olive oil
• 2 shallots, chopped
• 2 cloves garlic, chopped
• 2 tablespoons fresh chopped thyme
• 1 tablespoon fresh chopped sage
• 1 tablespoon Italian seasoning
• 1/2 teaspoon chili powder
• Kosher salt and black pepper
• 1 1/2 cups dry wild rice
• 1/2 cup dry orzo
• 1 cup sliced mushrooms
• 1 cup chopped celery
• 1 cup cubed gouda cheese
• 1 cup apple cider or dry white wine
• 2 cup chicken or chicken bone broth
• 6 tablespoons salted butter

Instructions

1. Preheat the oven to 400°.

2. In a 9×13 inch baking dish or oven-safe skillet with sides, toss together the chicken, olive oil, shallots, garlic, thyme, sage, Italian seasoning, chili powder, and season with salt and pepper. Add the wild rice, orzo, mushrooms, celery, and cheese.

3. Pour over the apple cider and broth. Position the chicken pieces over the rice. Add slices of butter. Cover and bake for 45 minutes. Remove the lid and bake for another 15-20 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.

4. Serve the chicken and rice topped with fresh thyme. And enjoy!

Notes

Trouble Shooting the Rice: some are having issues with the rice cooking properly. Wild rice takes longer to cook than white, it’s also a bit tricker. If you are having issues, you can start with pre-cooked wild rice (Trader Joes and Whole Foods sell cooked, frozen wild rice) and cook the entire dish, 30-40 minutes. Or, add 1 cup of additional broth, plus 20-30 extra minutes of cooking time. My rice cooks perfectly as directed, but ovens and wild rice brands all vary.