Roasted Chicken Thighs with Wild Rice and Steamed Zucchini

Ingredients

• Chicken thighs (skinless) 12 oz
• Wild rice 1.5 cups
• Zucchini 1 cup
• Olive oil 1 tbsp
• Salt 1 tsp
• Black pepper 0.5 tsp
• Garlic powder 0.5 tsp
• Fresh herbs (optional) 1 tbsp

Method

1. Preheat the oven. Set your oven to 400°F (200°C) and let it fully preheat. This ensures the chicken roasts evenly and develops a nice texture.
   Tip: Preheating the oven before starting helps achieve better cooking results.
2. Prepare the chicken thighs. Pat the chicken thighs dry with paper towels to remove excess moisture. This helps the chicken brown nicely. Place them in a bowl and drizzle with olive oil. Sprinkle salt, black pepper, and garlic powder evenly over the chicken. Toss gently to coat all sides.
   Tip: Dry chicken skin crisps better when roasted.
3. Roast the chicken. Arrange the seasoned chicken thighs on a baking sheet or oven-safe dish in a single layer. Place in the oven and roast for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. Halfway through, you can baste the chicken with its juices for extra flavor.
   Tip: Use a meat thermometer for best accuracy.
4. Cook the wild rice. While the chicken roasts, prepare the wild rice if you haven't already. Rinse 1/2 cup of uncooked wild rice under cold water. In a pot, combine the rice with 1 3/4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and water is absorbed. Fluff with a fork when done.
   Tip: Start cooking the rice at the same time as the chicken to save time.
5. Steam the zucchini. Slice the zucchini into 1/4-inch thick rounds. Fill a pot with about 1 inch of water and insert a steamer basket. Bring the water to a boil, then add the zucchini to the basket. Cover and steam for about 5 minutes until tender but still slightly crisp.
   Tip: Avoid overcooking to keep zucchini vibrant and fresh.
6. Plate and serve. Once everything is cooked, place a portion of wild rice on each plate. Add the roasted chicken thighs and steamed zucchini. Drizzle a little olive oil over the zucchini for extra flavor if desired. Optionally, garnish with fresh herbs like thyme or rosemary.
   Tip: Let the chicken rest for 5 minutes after roasting to keep it juicy.

Pro tips

• Use a meat thermometer to ensure chicken is safely cooked without drying out.
• Patting chicken dry before seasoning helps achieve crispier roasted skin even when skinless.