Chicken Thighs with Potato and Rice
A light and hearty dish featuring tender chicken thighs served with fluffy rice and roasted potatoes.
Vibe: Light
Equipment
- oven
- baking dish
- pot
- pan
Ingredients
Condiments
- 3 tablespoons olive oil (optional)
Grains
- 2 cups rice
Protein
- 4 pieces chicken thighs
Vegetables
- 4 medium potatoes potatoes, peeled and cut into cubes
Instructions
- Preheat the oven to 200°C (400°F).
- In a baking dish, toss the cubed potatoes with 2 tablespoons of olive oil, salt, and pepper to taste. Spread them out evenly.
- Place the baking dish in the preheated oven and roast the potatoes for 25 minutes.
- While the potatoes are roasting, heat 1 tablespoon of olive oil in a pan over medium heat. Season the chicken thighs with salt and pepper, then add them to the pan skin-side down.
- Cook the chicken thighs for 7-10 minutes until the skin is golden and crispy, then flip and cook for another 7-10 minutes until cooked through.
- While the chicken is cooking, prepare the rice according to package instructions.
- After 25 minutes, remove the potatoes from the oven and add the cooked chicken thighs on top. Return to the oven for an additional 10 minutes.
- Serve the chicken thighs alongside the roasted potatoes and fluffy rice.
Notes
Food safety
- Ensure chicken is cooked to an internal temperature of 75°C (165°F).