Oven Roasted Chicken Recipe

Prep and season chicken

Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels. Season both sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature while you prepare other components (10–15 minutes).

Sear chicken

Heat a large ovenproof skillet (cast iron recommended) over medium-high heat. Add 2 tbs olive oil. When shimmering, place the chicken thighs skin-side down, spacing them so they do not touch. Sear without moving for 6–8 minutes until the skin is deep golden brown and crisp. Flip and cook 2 minutes on the other side. Remove the chicken to a plate, skin-side up.

Make pan jus

Reduce heat to medium. Add 2 tbs unsalted butter to the skillet and, once melted, add 1 cup finely chopped shallot. Sauté 2–3 minutes until softened. Add 3 tsp minced garlic and cook 30 seconds until fragrant. Carefully pour in 1 cup chicken stock to deglaze, scraping browned bits from the bottom with a wooden spoon. Stir in 3 tbs fresh lemon juice, 1 tbs lemon zest, and 1 tsp honey (if using). Bring to a gentle simmer, then remove from heat and stir in 1 cup chiffonaded fresh basil leaves.

Roast chicken

Return the seared chicken thighs to the skillet, skin-side up, nestling them into the pan jus just enough that the liquid comes around the sides but does not cover the skin. Transfer the skillet to the preheated oven and roast for 18–22 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).

Finish sauce and rest chicken

Remove skillet from oven and transfer chicken to a cutting board. Tent loosely with foil and rest 8–10 minutes. While the chicken rests, place the skillet with pan juices on the stovetop over medium heat. If sauce needs thickening, simmer gently 2–4 minutes to reduce by about ⅓, skimming excess fat if desired. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon. Spoon pan jus over chicken when serving.

Rinse and toast rice

Rinse 1.5 cups wild rice blend under cold water until water runs mostly clear. In a medium saucepan, heat 1 tbs butter or olive oil over medium heat. Add the rinsed rice and toast, stirring, for 2–3 minutes to develop a nutty aroma.

Sauté vegetables

Push toasted rice to the side or remove briefly. Add 0.5 cup diced onion, 0.5 cup diced celery, 0.5 cup diced carrot and 1 tsp minced garlic. Sauté 4–5 minutes until vegetables soften and onion becomes translucent.

Simmer rice

Add 3 cups hot chicken stock, 1 tsp salt, 0.5 tsp pepper, 1 tsp thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 35–45 minutes (check package directions for exact time on your blend) until rice is tender and grains have split. If liquid is absorbed before rice is tender, add a few tablespoons of hot stock and continue cooking. Remove bay leaf.

Finish pilaf

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork, stir in 2 tbs toasted slivered almonds or chopped parsley if using, and adjust seasoning with salt and pepper to taste. Keep warm until serving.

Prep vegetables

Trim and cut vegetables into even-sized pieces for even cooking. For example: trim asparagus ends, halve or quarter carrots lengthwise if thick, or trim broccolini. Pat dry.

Roast or sauté vegetables

Option A — Roast: Preheat oven to 425°F (if not already hot). Toss 1.5 lbs vegetables with 2 tbs olive oil, 1 tsp salt, and 0.5 tsp pepper on a rimmed baking sheet in a single layer. Roast 10–15 minutes, tossing once halfway, until crisp-tender and lightly browned. Option B — Sauté/steam: Heat a large skillet over medium-high heat with 1 tbs olive oil. Add firmer vegetables first (carrots, stems), sauté 4–6 minutes, then add quicker-cooking items (asparagus, broccolini) and cook 3–5 more minutes until crisp-tender. Finish with a squeeze of lemon and sprinkle of fresh parsley.

Season and serve

Taste and adjust seasoning. Serve vegetables alongside roasted chicken and wild rice pilaf, finishing with lemon wedges for squeezing over both the chicken and vegetables.