Looking for a delicious and nutritious dinner that’s simple to make and full of flavor? Herb-roasted chicken thighs paired with wild rice and cranberry pilaf is a perfect choice. This meal combines the savory tenderness of roasted chicken with the slightly nutty taste of wild rice and the sweet tang of dried cranberries. Not only is it filling and satisfying, but it also provides several health benefits, making it ideal for a weeknight family dinner or a special gathering weekend feast.
What Makes This Meal Special?
This dish combines lean protein, healthy grains, and natural fruits to create a balanced and wholesome dinner. Chicken thighs are juicy and flavorful, especially when seasoned with herbs like rosemary, thyme, and garlic. Wild rice is a whole grain rich in fiber, protein, and antioxidants. When mixed with cranberries, the pilaf adds a burst of flavor, natural sweetness, and added nutrients like vitamin C and antioxidants.
Health Benefits and Precautions
Chicken Thighs
Chicken thighs are a good source of protein, B vitamins, and minerals like zinc and iron. While they are slightly higher in fat than chicken breasts, cooking them with the skin removed or using skinless thighs keeps the dish healthier. Avoid over-seasoning with salt to help reduce sodium intake.
Wild Rice
Wild rice is higher in protein and fiber compared to white rice. It supports digestion, helps regulate blood sugar levels, and keeps you feeling full longer. It’s also gluten-free, making it a great option for people with gluten sensitivities.
Cranberries
Dried cranberries offer vitamins, antioxidants, and a unique flavor twist. However, some dried cranberries are sweetened. Always check for added sugars when shopping. Choose naturally dried or unsweetened varieties to keep the dish healthier.
Ingredients
For the Herb-Roasted Chicken Thighs
- 6 bone-in, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 4 garlic cloves, minced
- 1 teaspoon paprika
- Salt and black pepper to taste
For the Wild Rice and Cranberry Pilaf
- 1 cup uncooked wild rice blend
- 2 1/4 cups low-sodium chicken or vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup chopped red onion
- 1 tablespoon olive oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- Salt to taste
- Optional garnish: chopped parsley or toasted pecans
Cooking Instructions
Step 1: Prepare the Chicken Thighs
Preheat your oven to 400°F (200°C). In a small bowl, mix the olive oil, rosemary, thyme, minced garlic, paprika, salt, and black pepper. Rub this herb mixture all over the chicken thighs and place them in a baking dish or oven-safe skillet. Roast in the oven for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden brown.
Step 2: Cook the Wild Rice
While the chicken is roasting, prepare the rice. Rinse the wild rice under cold water using a fine mesh strainer. In a medium saucepan, heat the olive oil over medium heat. Add the red onion and sauté for 3-4 minutes, until soft. Stir in the rice and toast it for 2 minutes to enhance the flavor.
Add the chicken or vegetable broth, bring to a boil, then reduce the heat to low. Cover the pot and simmer for 40–45 minutes, or until the rice is tender and most of the liquid has been absorbed.
Step 3: Combine with Cranberries
Once the rice is cooked, remove it from heat and gently stir in the dried cranberries, ground cinnamon, and black pepper. Let it sit covered for 5 minutes to allow the cranberries to soften. Taste and adjust seasoning if needed. Sprinkle with chopped parsley or toasted pecans if using.
Step 4: Serve and Enjoy
Plate the herb-roasted chicken thighs alongside a generous scoop of wild rice and cranberry pilaf. This dish pairs well with a light green salad or steamed vegetables for added nutrients and color on your plate.
Final Thoughts
Herb-roasted chicken thighs with wild rice and cranberry pilaf deliver both flavor and nutrition in every bite. It’s a great meal option for families looking to eat healthier without giving up delicious, hearty food. Try making it on a Sunday evening to enjoy leftovers during the week—it tastes even better the next day!
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