Roasted Chicken Thighs With Rice And Salad
By chef Gulasch
Roasted Chicken Thighs With Rice And Salad ππ A delicious and simple meal for everyday lunch or dinner that the whole family will love.
- 1 h
- total
- Easy
- level
15 min prep Β· 45 min cook
What you will need
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Whole Chicken Legs 1 pcs -
Vegetable oil 0.5 tbsp -
Water 100 ml -
Basmati rice 100 g
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BBQ spices 0.5 tsp -
Tomatoes 0.5 pcs -
Salad Mix 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Ingredient Preparation. Prepare all ingredients and preheat the oven to 200 Β°C on both upper and lower heat. Prepare a baking sheet or baking dish β¨
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Preparation Of Chicken Thighs. Pat the chicken thighs dry with paper towels, place them in a baking pan and season them on all sides with grill seasoning. Coat them with oil.
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Roasting Chicken Thighs. Place the thighs skin-side up, pour a little water around them, and roast in the preheated oven at 200 Β°C for approximately 35-45 minutes until golden and cooked through. Doneness is indicated by a golden color and clear juices running out.
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Preparation And Cooking Of Rice. Meanwhile, rinse the basmati rice in cold water, cover it with water in a ratio of approximately 1:1.5, salt it, and cook on medium heat for approximately 10-12 minutes until tender. Then cover with a lid and let it rest for 5 minutes without heat.
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Salad Preparation. Slice the tomatoes into wedges or dice them and mix them with the salad mix. Season lightly with salt and pepper to taste, drizzle with olive oil.
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Serving. Let the roasted thighs rest for 2-3 minutes, then serve them with rice and salad. Pour the juices from the baking pan over the meat or rice π½οΈ
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