The nut-like flavor of wild rice complements this moist chicken perfectly.
For the chicken:
1 whole chicken, brined*
salt and pepper
4 cloves roasted garlic or two cloves raw garlic, minced
about 1 1/2 cups water
1 teaspoon sage
1 teaspoon oregano
Preheat the oven to 375 degrees.
- To cook the chicken, place a rack inside of a large roasting pan with lid. Salt and pepper the chicken. With your fingers, create a pocket between the skin and breast meat on each side. Spoon half of the garlic on each side. (See how to do this with a video.)
- Place the chicken breast side up in the pan on the rack. Sprinkle the sage and oregano over the chicken breast and legs.
- Place the chicken in the oven and set the timer for 30 minutes. Bake without the lid on the pan. After 30 minutes, put the lid on the pan. Bake for another 30 to 40 minutes or until the chicken tests done with an insta-read thermometer.
For the wild rice pilaf:
2 cups chicken broth
2 cups water
1/2 teaspoon salt
1 cup wild rice
1/2 cup long-grain rice
1/4 teaspoon ground pepper
1 tablespoon butter
2/3 cup diced sweet onion such as Vandalia
2/3 cup carrot slices
8 ounces sliced mushrooms
- While the chicken is cooking, make the pilaf. In a medium pan with a lid, bring the broth, water, and salt to a boil. Add the wild rice, turn the heat down, cover with a lid, and simmer for 30 minutes. Add the white rice, bring to a boil again, turn down to simmer, cover, and let simmer for 20 to 25 minutes. Remove the pan from the heat and fluff the rice with a fork.
- While the rise is cooking, sauté the vegetables. Melt the butter in a skillet. Sauté the carrot slices until they are almost tender. Add the diced onion and sauté for 2 or 3 minutes. Add the mushrooms and cook for another couple minutes. Add the sautéed vegetables to the cooked rice.
Place the roasted chicken on a platter and surround the chicken with the rice pilaf. Garnish with sprigs of parsley if desired.
* Soak your chicken in brine water for an hour. To make brine water add one-half cup of salt to 8 or 10 cups of cold water. Stir the water to dissolve the salt.
