Honey Garlic Roasted Chicken with Steamed Rice & Fresh Garden Salad

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.

Step 2: Pat the chicken leg quarters dry with paper towels, then season generously with salt, pepper, and paprika on all sides.

Step 3: Heat olive oil in a large oven-safe skillet over medium-high heat.

Step 4: Sear the chicken skin-side down for 4-5 minutes until golden brown, then flip and sear the other side for 3 minutes.

Step 5: In a small bowl, whisk together minced garlic, honey, and soy sauce.

Step 6: Brush the honey garlic mixture generously over both sides of the chicken.

Step 7: Transfer the skillet to the oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Step 8: While the chicken roasts, steam the rice according to package directions and season with a pinch of salt.

Step 9: Prepare the salad by combining lettuce, cucumber, tomato, and red onion in a large bowl.

Step 10: Drizzle the salad with olive oil and lemon juice, then season with salt and pepper to taste.

Step 11: Remove the chicken from the oven and let it rest for 5 minutes before serving.

Step 12: Plate the chicken with rice and salad on the side, drizzling extra pan glaze over the chicken if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken, rice, and salad can be kept separate for best results.

Reheat the chicken in a 350-degree Fahrenheit oven for 10-12 minutes until warmed through. You can also microwave it for 1-2 minutes, though the oven method keeps the skin crispier.

The rice reheats beautifully in the microwave with a splash of water, covered, for 1-2 minutes. Enjoy your salad fresh, or toss it with the chicken and rice for a delicious warm bowl.