Roasted Chicken Thighs with Wild Rice and Roasted Zucchini

Name: Roasted Chicken Thighs with Wild Rice and Roasted Zucchini
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: 170 g Roasted chicken thighs skin removed (pre-cooked or cook fresh as per instructions); 150 g Cooked wild rice (cooked according to package instructions); 120 g Roasted zucchini (cut into chunks or slices); 15 ml Olive oil (extra virgin preferred); 2 g Herbs de Provence (dried blend of herbs)

1020 kcal · 45 g protein · 15 minutes · 1 servings

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Roasted Chicken Thighs with Wild Rice and Roasted Zucchini

This wholesome dish features tender roasted chicken thighs paired with nutty wild rice and flavorful roasted zucchini, all enhanced by the aromatic Herbs de Provence and a drizzle of olive oil. It’s a balanced, comforting meal perfect for a satisfying lunch or dinner.

1020 kcal 45 g protein 15 minutes

Ingredients

Roasted chicken thighs skin removed 170 g
Cooked wild rice 150 g
Roasted zucchini 120 g
Olive oil 15 ml
Herbs de Provence 2 g

Method

Prepare the Chicken Thighs. If you have raw chicken thighs, preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to help the seasoning stick. Rub the chicken evenly with 1 teaspoon of olive oil and sprinkle the Herbs de Provence over them. Place the thighs on a baking sheet lined with parchment paper or foil.
Tip: Drying the chicken skin helps it roast better and the herbs stick well.
Roast the Chicken. Roast the chicken thighs in the preheated oven for about 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. If you are using pre-cooked chicken thighs, you can skip this step and gently reheat them later.
Tip: Use a meat thermometer to check doneness to avoid undercooking.
Prepare the Wild Rice. If your wild rice is uncooked, rinse 50g of dry wild rice under cold water. Cook it in 1 cup (240ml) of boiling water with a pinch of salt, covered, for about 45-50 minutes until tender and water is absorbed. For this recipe, use 150g of already cooked wild rice. Warm it gently in a pan with a teaspoon of olive oil or in the microwave.
Tip: Cooking wild rice ahead saves time; it can be refrigerated for up to 4 days.
Roast the Zucchini. Preheat the oven to 400°F (200°C) if not already hot. Cut the zucchini into 1/2-inch thick slices or chunks. Toss them in a bowl with 1 tablespoon (15ml) of olive oil and a pinch of salt. Spread the zucchini evenly on a baking sheet and roast for 15-20 minutes until tender and lightly browned, turning halfway through.
Tip: Roasting zucchini brings out its natural sweetness and softens the texture.
Assemble and Serve. Place the cooked wild rice on a plate, top with the roasted chicken thighs, and arrange the roasted zucchini on the side. Drizzle any remaining olive oil over the dish for extra flavor. Optionally, sprinkle a little more Herbs de Provence on top.
Tip: Let the chicken rest for 5 minutes after roasting to keep it juicy.

Pro tips

Use a meat thermometer to ensure chicken is perfectly cooked and safe to eat.
Cook wild rice in advance to save time on busy days and store it in the fridge.