One Pan Roasted Herb Chicken and Wild Rice
Serving Size: 6
Wild rice is cooked together with vegetables, chicken, and herbs. This oven-roasted chicken dinner is the coziest thing you’ll make this week.
Recipe by:
Cook Times
Cooking Tools Required
9x13 inch glass baking dish, Aluminum Foil, Cutting board, Measuring cups and spoons, Oven, Oven-proof pan, Saucepan with lid, Sharp Knives, TongsIngredients
- 6 piece chicken thigh
- 2 tablespoon extra virgin olive oil
- 2 each shallot chopped
- 2 clove garlic chopped
- 2 tablespoon fresh thyme chopped
- 1 tablespoon fresh sage chopped
- 1 tablespoon Italian seasoning
- 1/2 teaspoon chili powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cup wild rice
- 1/2 cup dry orzo pasta
- 1 cup white mushroom sliced
- 1 cup celery chopped
- 1 cup gouda cheese cubed
- 1 cup apple cider
- 2 cup chicken broth
- 6 tablespoon salted butter
Instructions
- . Preheat the oven to 400°.
- 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.
- 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.
- Serve the chicken and rice topped with fresh thyme.
Reheating Instructions
Heat in the microwave on medium power until heated through on in a 350 degree oven.
Nutrition
Calories: 756kcal | Carbohydrates: 48g | Protein: 37g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1201mg | Potassium: 670mg | Fiber: 4g | Sugar: 7g | Vitamin A: 921IU | Vitamin C: 5mg | Calcium: 346mg | Iron: 3mg