Home Main DishesChicken Gluten-Free Roasted Chicken with Wild Rice Pilaf

Gluten-Free Roasted Chicken with Wild Rice Pilaf

by Jan Withington

Gluten-Free Roasted Chicken with Wild Rice Pilaf

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. Cook the wild rice according to package directions using the chicken broth.
  2. Preheat oven to 425 degrees F.
  3. 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.
  4. Meanwhile, sauté onion and garlic with olive oil and butter about 5 minutes. Add the pine nuts and cook for few minutes.
  5. Add the cooked rice and stir to incorporate.
  6. Spoon rice pilaf to a platter, top with the roasted chicken and garnish with basil.

 

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