This method creates a complete one-pan meal that’s hearty yet balanced, perfect for cozy family dinners or meal prep. The oven does most of the work, making it an ideal recipe for busy days when you want something wholesome without standing over the stove. The result is a comforting, old-fashioned style bake with modern appeal: golden chicken on top, deeply savory rice underneath, and a light, fragrant broth that ties everything together. It’s simple, economical, and deeply satisfying, especially served straight from the baking dish with a spoonful of broth over each portion.
Ingredients
For the brine
4 cups water
¼ cup kosher salt
1 tablespoon sugar (optional)
2 cloves garlic, lightly crushed
1 teaspoon black peppercorns
For the dish
4 bone-in, skin-on chicken thighs or drumsticks
1 cup uncooked wild rice (or wild rice blend)
2½ cups chicken broth, warm
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil or butter
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon black pepper
Salt to taste
Fresh parsley for garnish (optional)
Instructions
In a large bowl, dissolve the salt and sugar in the water, then add garlic and peppercorns. Submerge the chicken, cover, and refrigerate for 2 to 4 hours. Remove chicken from the brine, rinse briefly, and pat completely dry.
Preheat oven to 375°F (190°C). Lightly grease a baking dish. Spread the wild rice evenly in the dish, then scatter the onion and garlic over it. Pour in the warm chicken broth and stir in thyme, rosemary, pepper, and a pinch of salt.
Arrange the chicken pieces on top of the rice, skin side up. Brush lightly with olive oil or butter. Cover tightly with foil and bake for 50 minutes. Remove foil and bake an additional 20–25 minutes, until the chicken is golden and the rice is tender.
Rest for 5 minutes before serving. Garnish with fresh parsley if desired.