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Ingredients
6 Chicken Legs (Bone-in, Skin-On)
1 1/2 teaspoon Kosher salt
2 tablespoons fresh thyme, chopped
2 tablespoons olive oil
1 onion, diced
1/2 cup pine nuts
2 cups wild rice, uncooked
4 cups Swanson Chicken Broth - GF
2 tablespoons butter
3 cloves garlic, minced
salt and pepper to taste
fresh basil for garnish
Instructions
- Cook the wild rice according to package directions using the chicken broth.
- Preheat oven to 425 degrees F.
- Mix together the salt, black pepper and the chopped thyme. Rub the mixture over the chicken legs, front and back, and under the skin and place them on the roasting pan. Roast chicken on both sides until slightly charred about 15 minutes. Set aside when it's done.
- Meanwhile, sauté onion and garlic with olive oil and butter about 5 minutes. Add the pine nuts and cook for few minutes.
- Add the cooked rice and stir to incorporate.
- Spoon rice pilaf to a platter, top with the roasted chicken and garnish with basil.
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