Chicken & Potatoes, Red Rice Delight and Chopped Salad
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One-Pan Roasted Chicken & Red Rice Delight with Fresh Chopped Salad
This hearty and flavorful dish combines succulent roasted chicken with perfectly seasoned red rice and a refreshing chopped salad. It’s a satisfying and well-rounded meal that's simple enough for a weeknight dinner yet elegant enough for a special occasion.
Ingredients
Chicken & Potatoes:
🍗 6 boneless skinless chicken thighs
🥔 1 to 2 lb baby potatoes
🧄 5 cloves garlic
🌿 1 tablespoon ranch seasoning
🌱 1 teaspoon oregano
🌶️ 1 teaspoon paprika
🌶️ 1 teaspoon chili flakes
🥗 1 cup Italian dressing
🍋 1/4 cup lemon juice
🫒 1/4 cup olive oil
Red Rice:
🍚 2 cups basmati rice, washed and soaked
🫒 1/4 cup olive oil
🧅 1 medium onion, chopped
🍅 3 tablespoons tomato paste
🍗 3 cups chicken broth
🧂 1 tablespoon chicken bouillon
🌶️ 1/2 teaspoon black pepper
Chopped Salad:
🧅 1 small red onion, chopped
🥒 3 small cucumbers, chopped
🍅 2 medium tomatoes, chopped
🌿 1/4 cup chopped parsley
🧂 1 teaspoon salt
🍋 1/4 cup lemon juice
Instructions
1- Prepare the Chicken and Potatoes:
In a large bowl, combine the chicken thighs, baby potatoes, garlic, ranch seasoning, oregano, paprika, and chili flakes.
Pour in Italian dressing, lemon juice, and olive oil. Toss to coat well. Allow to marinate for 30 minutes.
- Preheat your oven to 400°F (200°C).
Transfer the marinated mixture onto a baking tray lined with parchment paper.
Bake in the preheated oven for 45–50 minutes until the chicken is fully cooked and potatoes are tender.
2- Cook the Red Rice:
Wash and soak the basmati rice for 20 minutes before use.
In a medium-sized pot, heat olive oil over medium-high heat.
Add chopped onion and sauté until translucent.
Drain the soaked rice and mix it with sautéed onions.
Stir in the tomato paste until fully incorporated.
Pour in the chicken broth and season with chicken bouillon and black pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes or until rice is cooked through.
3- Assemble the Chopped Salad:
- In a mixing bowl, combine the red onion, cucumbers, tomatoes, and parsley.
- Season with salt and pour in lemon juice. Toss until evenly mixed.
4- Serve:
Dish up the roasted chicken and potatoes alongside the red rice.
Serve with a side of chopped salad.
Garnish with extra parsley if desired and enjoy!
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6
Calories per Serving: Approximately 700 calories
Nutrition per Serving: 45g protein, 30g fat, 70g carbohydrates
Equipment: Baking tray, mixing bowls, medium-sized pot, knife, cutting board
Cooking Tips
- For extra flavor, consider adding a squeeze of fresh lemon over the chicken right before serving.
- Ensure the rice is thoroughly rinsed to remove excess starch, which helps achieve a fluffy texture.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
One-Pan Roasted Chicken & Red Rice Delight with Fresh Chopped Salad
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