Oven-Roasted Chicken Leg with Seasoned Rice

Instructions

Step 1: Preheat the oven to 400°F (200°C).

Step 2: Pat the chicken legs dry with paper towels and place them in a large bowl.

Step 3: Combine the olive oil, salt, black pepper, garlic powder, onion powder, paprika, thyme, and honey. Rub the mixture all over the chicken.

Step 4: Arrange the chicken legs on a baking sheet and roast for 40–45 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

Step 5: While the chicken cooks, heat the vegetable oil in a large saucepan over medium heat.

Step 6: Add the diced onion and carrot and cook for 3–4 minutes until softened.

Step 7: Stir in the tomato paste, curry powder, garlic powder, salt, and black pepper.

Step 8: Add the rice and stir for 1 minute to lightly toast it.

Step 9: Pour in the chicken broth and bring to a boil.

Step 10: Reduce the heat to low, cover, and cook for 18–20 minutes until the rice is tender and the liquid is absorbed.

Step 11: Stir in the green peas during the last 5 minutes of cooking.

Step 12: For the salad, combine the cucumber, tomatoes, and red onion in a bowl.

Step 13: Whisk together the olive oil, lemon juice, salt, and black pepper, then toss with the vegetables.

Step 14: Fluff the rice with a fork and serve alongside the roasted chicken and fresh salad.

Storage and Reheating Tips

Store leftover chicken, rice, and salad separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken in a 350°F (175°C) oven until warmed through.

Add a splash of chicken broth or water when reheating the rice to keep it moist.

The salad is best enjoyed fresh, but undressed vegetables can be stored separately for up to 2 days.

Cooked chicken and rice can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.