Directions

1. Begin by preparing the wild rice: In a large saucepan, combine the wild rice and water. Bring to a boil, then reduce to a simmer and cook for 40-45 minutes, stirring occasionally, until the rice is tender.
2. Stir in the butter and season to taste with salt. Keep warm until ready to serve.
3. For the chicken thighs, place the oven rack in the middle to upper third of the oven and preheat to 475°F.
4. If necessary, rinse chicken thighs with cool water and pat dry with clean paper towels.
5. Place the chicken thighs on paper towels, skin side down. Season (meat side up) with salt and pepper.
6. Heat the vegetable oil in the cast iron skillet over medium heat.
7. Once the oil is hot, carefully place the chicken thighs, skin side down, into the skillet. (BE CAREFUL OF OIL SPLATTER.)
8. Place the sprigs of thyme on top of the chicken thighs.
9. Transfer the skillet to the preheated oven and roast (uncovered) for 8 minutes, until the skin is golden brown.
10. Carefully remove the skillet from the oven and flip the chicken thighs skin side up.
11. Return the skillet to the oven and continue roasting for 5 minutes, or until the chicken reaches an internal temperature of 165°F.
12. While the chicken is roasting, place the baby carrots in a steamer and cook over high heat until tender, about 6 minutes.
13. Remove from heat and set aside.
14. Melt the butter in a large saucepan over medium heat. When the butter starts to foam, add the steamed carrots, brown sugar (or honey), and Grand Marnier.
15. Cook for 3 minutes then season with the rosemary, cayenne pepper, and sea salt. stir and cook for 7 minutes, or until glaze thickens.
16. Serve the chicken thighs with the wild rice and carrots. Garnish with fresh rosemary and chopped parsley. Enjoy!