Step 1: Prepare the Chicken

1. Season the Chicken:

Start by patting the chicken thighs dry with paper towels. This will help the skin crisp up when cooking. In a small bowl, mix together 1 tablespoon of fresh thyme, 1 tablespoon of fresh rosemary, and minced garlic. Rub the herb mixture all over the chicken thighs, then season generously with salt and pepper on both sides.

Step 2: Sear the Chicken

1. Heat the Oil:

In a large, oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

2. Sear the Chicken:

Once the oil is hot, place the chicken thighs, skin-side down, in the skillet. Sear the chicken for about 5-6 minutes on each side, or until the skin is golden brown and crispy. You don’t need to cook the chicken all the way through at this stage, as it will finish cooking in the oven with the rice.

3. Set the Chicken Aside:

Remove the seared chicken from the pan and set it aside on a plate while you prepare the rice and vegetables.

Step 3: Sauté the Vegetables

1. Sauté the Onion, Carrot, and Celery:

In the same skillet, add another 1 tablespoon of olive oil if needed, then sauté the onion, carrot, and celery over medium heat for about 4-5 minutes, until the vegetables begin to soften.

2. Add the Mushrooms and Garlic:

If using mushrooms, add them to the skillet and cook for another 2-3 minutes until they release their moisture and become tender. Add the minced garlic and sauté for another minute, until fragrant.

Step 4: Cook the Wild Rice

1. Add the Rice and Broth:

Stir in the wild rice blend and 1 tablespoon of thyme, making sure the rice is evenly distributed with the vegetables. Add 2 ½ cups of chicken broth and the bay leaf, then season with salt and pepper to taste.

2. Bring to a Simmer:

Bring the rice and broth mixture to a simmer, stirring occasionally. Once it begins to simmer, reduce the heat to low.

Step 5: Combine Chicken and Rice

1. Place the Chicken on Top:

Nestle the seared chicken thighs on top of the rice and vegetable mixture, skin-side up. This allows the flavors from the chicken to infuse into the rice as it cooks.

2. Cover and Bake:

Cover the skillet with a lid or foil and transfer it to a preheated oven at 375°F (190°C). Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F (75°C)) and the rice is tender.

3. Uncover and Crisp the Chicken:

For extra crispy skin, uncover the skillet during the last 10 minutes of baking, or place the skillet under the broiler for 2-3 minutes to crisp up the chicken skin even more.

Step 6: Garnish and Serve

Once the chicken and rice are cooked, remove the skillet from the oven. Let the dish rest for a few minutes to allow the flavors to meld together. Garnish with freshly chopped parsley and serve with lemon wedges for a pop of brightness. The citrus helps to cut through the richness of the dish, balancing out the flavors beautifully.