Chicken & Potatoes, Red Rice Delight and Chopped Salad

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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