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Dylan Dreyer's Baked Chicken Thighs with Wild Rice and Carrots


Chef notes

Who doesn't love chicken? Unfortunately, it's actually pretty easy overcook. But that's not the case with chicken thighs. Not only are they cheap, they're pretty hard to screw up and Calvin loves them so this recipe is a go-to for my family on any night of the week. The cranberry sauce gives this meal a little something extra and makes it feel like the holidays any time of year! 


  • 6 bone-in, skin-on chicken thighs
  • kosher salt, to taste
  • freshly cracked black pepper, to taste
  • 2 carrots, peeled and sliced into coins
  • 1 tablespoon unsalted butter
  • cups wild rice, cooked according to package instructions
  • 1 can cranberry sauce, sliced



Preheat the oven 375 F.


Place the chicken pieces on a rack in a roasting pan. Sprinkle each thigh generously with salt and pepper. Bake until the skin is nice and crispy, 35 to 40 minutes, depending on your oven. 


Place carrot coins in a pot and add 3 to 4 tablespoons of water.


Bring to a boil, then let simmer until the carrots are fork tender. If you know your little one prefers crunchier veggies, than check doneness after 5 minutes. Once the carrots are tender and the water has evaporated, add 1 tablespoon of butter and sauté for 8 to 10 minutes. Add salt and pepper to taste.


When the chicken is done, plate it with a scoop of wild rice, carrot coins and a slice of jellied cranberry sauce.