Herb-Roasted Chicken with Wild Rice Pilaf

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

Juicy roasted chicken thighs seasoned with fresh herbs paired with a nutty wild rice pilaf featuring toasted almonds and dried cranberries. This american-inspired chicken ready in about 65 minutes pairs bone-in, skin-on chicken thighs, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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 4 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this herb mixture evenly under and over the skin of 6 bone-in, skin-on chicken thighs.
  2. Step 2: Place the chicken thighs skin-side up on a rimmed baking sheet lined with foil. Roast in the oven for 35-40 minutes until the skin is golden and crispy and the internal temperature reaches 165°F.
  3. Step 3: While the chicken roasts, heat 2 tbsp unsalted butter in a medium saucepan over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until soft and translucent.
  4. Step 4: Add 1 1/2 cups wild rice blend to the saucepan and toast for 2 minutes, stirring frequently until the rice smells nutty.
  5. Step 5: Pour in 3 cups chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 40-45 minutes until the rice is tender and liquid is absorbed.
  6. Step 6: Stir 1/3 cup sliced almonds and 1/3 cup dried cranberries into the cooked rice. Fluff with a fork and season with salt and pepper to taste. Serve the roasted chicken thighs atop the wild rice pilaf.

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Frequently asked questions

How long does Herb-Roasted 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 Herb-Roasted 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 Herb-Roasted 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 Herb-Roasted Chicken with Wild Rice Pilaf for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Herb-Roasted 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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