Instructions:
step 1 Preheat oven to 400°F (200°C).
step 2 In a large bowl, combine olive oil, garlic, parsley, oregano, paprika, red pepper flakes, salt, and pepper.
step 3 Add the chicken thighs, baby potatoes, and sliced bell peppers. Toss to coat evenly.
step 4 Transfer the mixture to a baking dish and spread into an even layer.
step 5 Bake for 35-40 minutes or until the chicken is cooked through and the potatoes are fork-tender.
step 6 Meanwhile, rinse the rice and cook it in a saucepan with water or broth and butter. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until fluffy.
step 7 Serve the roasted chicken, vegetables, and pan juices over a bed of fluffy rice.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or microwave in short intervals until warmed through. Add a splash of broth if needed to keep the chicken moist.
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