Instructions:
Step 1: Preheat oven to 400°F (200°C). In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, chili flakes, parsley, salt, and pepper. Coat the chicken in the marinade and let sit for 20-30 minutes.
Step 2: Toss the halved baby potatoes and bell peppers with olive oil, garlic powder, salt, and pepper.
Step 3: In a large baking dish, arrange the marinated chicken and vegetables in a single layer. Roast for 35-40 minutes or until the chicken is fully cooked and vegetables are tender.
Step 4: While the chicken bakes, rinse the rice until the water runs clear. In a saucepan, combine rice, water, butter, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
Step 5: Fluff the rice with a fork and sprinkle with chopped parsley.
Step 6: Serve the herb-roasted chicken and vegetables with a generous portion of fluffy rice on the side.
Storage and Reheating Tips:
Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and vegetables in the oven at 350°F (175°C) or microwave until heated through. Reheat rice in the microwave with a splash of water to restore moisture.
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