Honey Garlic Roasted Chicken with Steamed Rice & Fresh Garden Salad

Instructions

Step 1. Preheat the oven to 200°C (400°F). Pat the chicken leg quarters dry and season them with salt, black pepper, paprika, and garlic powder. /n Step 2. Place the chicken in a baking dish and drizzle with olive oil. Roast for about 35–40 minutes until the skin becomes golden and the chicken is cooked through. /n Step 3. In a small saucepan combine honey, soy sauce, minced garlic, and butter. Heat over medium-low heat until the sauce becomes glossy and slightly thickened. /n Step 4. Brush the honey garlic sauce over the roasted chicken and return it to the oven for another 5 minutes to caramelize. /n Step 5. Rinse the rice under cold water until the water runs clear. /n Step 6. In a saucepan combine rice, water, and salt, bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes until the rice is tender and fluffy. /n Step 7. In a bowl combine lettuce, cucumber slices, cherry tomatoes, and red onion. /n Step 8. Drizzle the salad with olive oil and lemon juice, then season with salt and black pepper and toss gently. /n Step 9. Fluff the cooked rice with a fork and place it on serving plates. /n Step 10. Serve the honey garlic roasted chicken alongside the steamed rice and fresh garden salad, finishing with a sprinkle of chopped parsley.

Storage and Reheating Tips

Store leftover chicken, rice, and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven at 180°C (350°F) for about 10 minutes or until heated through. Warm the rice in the microwave with a small splash of water to restore moisture. Prepare the salad fresh for the best texture.