Honey Garlic Roasted Chicken with Steamed Rice & Fresh Garden Salad

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. Pat the chicken leg quarters dry with paper towels and season all over with salt, black pepper, and smoked paprika.

Step 2: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for another 3-4 minutes.

Step 3: In a small bowl, whisk together minced garlic, honey, soy sauce, apple cider vinegar, oregano, salt, and pepper. Pour this glaze over the seared chicken in the skillet.

Step 4: Transfer the skillet to the preheated oven and roast for 25-30 minutes, basting the chicken with the glaze halfway through. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit.

Step 5: While the chicken roasts, bring 4 cups of water to a boil in a pot. Add rice and 1/2 tsp salt. Stir, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and fluids are absorbed.

Step 6: For the salad, combine chopped romaine, cherry tomatoes, cucumber slices, and red onion in a large bowl. Drizzle with olive oil and red wine vinegar, then season with salt and pepper to taste.

Step 7: Remove the chicken from the oven and garnish with fresh parsley if desired. Serve immediately with steamed rice and fresh garden salad.

Storage and Reheating Tips

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but you can keep the dressed greens chilled separately for up to 1 day.

To reheat, place the chicken and rice in a covered baking dish at 350 degrees Fahrenheit for 12-15 minutes until warmed through. You can also microwave individual portions for 2-3 minutes.

For best results, refresh the salad with fresh lettuce and vegetables when serving leftovers, as the greens will wilt after a day.