Baked Herb-Chicken with Wild Rice Pilaf

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender oven-baked chicken thighs paired with a savory wild rice pilaf infused with fresh herbs and toasted almonds. This american-inspired chicken ready in about 65 minutes pairs bone-in skin-on chicken thighs, olive oil, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 American cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Rub 6 bone-in skin-on chicken thighs with 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Place chicken on a rimmed baking sheet skin side up.
  2. Step 2: Bake chicken for 35-40 minutes until skin is golden and internal temperature reaches 165°F, juices run clear.
  3. Step 3: While chicken bakes, rinse 1 1/2 cups wild rice blend under cold water. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1 small diced yellow onion, 1 medium diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened.
  4. Step 4: Stir in rinsed rice and toast for 2 minutes until fragrant. Add 3 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid absorbed.
  5. Step 5: In a small dry skillet, toast 1/3 cup sliced almonds over medium heat for 3-4 minutes until golden and fragrant.
  6. Step 6: Fluff cooked rice with a fork, stir in toasted almonds and 1/4 cup chopped fresh parsley. Serve chicken thighs atop wild rice pilaf.

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Frequently asked questions

How long does Baked Herb-Chicken with Wild Rice Pilaf take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Chicken with Wild Rice Pilaf?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Herb-Chicken with Wild Rice Pilaf?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Chicken with Wild Rice Pilaf for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Herb-Chicken with Wild Rice Pilaf?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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