Honey Garlic Roasted Chicken with Steamed Rice & Fresh Garden Salad

Instructions

Step 1 Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
/n Step 2 Pat the chicken leg quarters dry with paper towels and season them with salt, black pepper, and paprika.
/n Step 3 In a small bowl, whisk together honey, minced garlic, soy sauce, olive oil, melted butter, lemon juice, and chili flakes.
/n Step 4 Place the chicken in the prepared baking dish and pour the honey garlic mixture evenly over the chicken.
/n Step 5 Roast the chicken in the oven for 35–45 minutes, basting once or twice with the sauce until the chicken is caramelized and fully cooked.
/n Step 6 While the chicken cooks, rinse the rice under cold water until the water runs clear.
/n Step 7 Combine rice, water, and salt in a saucepan, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until tender.
/n Step 8 Remove the rice from heat and let it sit covered for 5 minutes, then fluff with a fork.
/n Step 9 Prepare the salad by combining chopped romaine lettuce, sliced cucumber, tomato, and red onion in a bowl.
/n Step 10 Drizzle olive oil and vinegar or lemon juice over the salad, season with salt and pepper, and toss gently.
/n Step 11 Serve the roasted honey garlic chicken with a scoop of steamed rice and a portion of the fresh garden salad.

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 and rice in the microwave or oven until warmed through. If reheating in the oven, cover the chicken with foil to prevent it from drying out. The salad is best eaten fresh, but if stored, keep the dressing separate and toss just before serving.