Herb-Crusted Chicken Thigh with Wild Rice and Roasted Vegetables
Succulent herb-crusted chicken thigh served with fluffy wild rice and roasted seasonal vegetables
Herb-Crusted Chicken Thigh with Wild Rice and Roasted Vegetables is a dinner recipe ready in about 50 minutes. Each serving has approximately 974 kcal, 76g protein, 114g carbs, 28g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Cook wild rice according to package directions
Mix oregano, thyme, garlic powder, salt, and pepper in a small bowl
Pat chicken thighs dry and rub with olive oil
Coat chicken thighs evenly with the herb mixture
Cut vegetables into bite-sized pieces and toss with remaining oil, salt, and pepper
Arrange chicken and vegetables on a baking sheet
Roast for 25-30 minutes until chicken is cooked through and vegetables are tender
Squeeze fresh lemon juice over the chicken before serving
Serve chicken and roasted vegetables over cooked wild rice
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