The herb roasted chicken itself is juicy and tender, with a golden exterior that promises flavor in every bite. Roasting at the right temperature allows the skin to crisp while keeping the meat moist, especially on the bone. The herbs and garlic caramelize slightly, adding even more depth to the chicken. Together, the rice and chicken create a well-balanced, nourishing dish that works for weeknight dinners, meal prep, or even Sunday family gatherings. It’s hearty, flavorful, and comforting — everything you want in a homemade plate of food.
Ingredients
4 chicken legs or thighs
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper
1½ cups long-grain rice
1 small onion, diced
2 cloves garlic, minced
1 tomato, diced
3 cups chicken broth
1 tbsp butter
1 tsp parsley
Instructions
Season chicken with olive oil, garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper.
Place on a baking sheet and roast at 400°F (200°C) for 35–45 minutes until golden and fully cooked.
Meanwhile, in a pot melt butter and sauté onion until soft. Add garlic and cook 1 minute.
Stir in diced tomato and cook 2 minutes more.
Add rice, stirring to coat in the aromatics.
Pour in chicken broth, add parsley, season with salt and pepper, and bring to a boil.
Reduce heat, cover, and simmer 15–18 minutes until rice is tender.
Serve roasted chicken over the savory rice.