Roasted Chicken with Rice and Fresh Salad

Instructions

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

Step 2: In a bowl, combine olive oil, paprika, garlic powder, onion powder, dried parsley, salt, black pepper, chili powder, and lemon juice.

Step 3: Rub the seasoning mixture evenly over the chicken thighs.

Step 4: Arrange the chicken on a baking tray and roast for 35–40 minutes until golden brown and fully cooked.

Step 5: While the chicken cooks, rinse the rice under cold water until the water runs clear.

Step 6: In a pot, bring water or chicken broth to a boil. Add the rice and butter, then reduce the heat to low, cover, and cook for 18–20 minutes until tender.

Step 7: Prepare the salad by combining chopped lettuce, cucumber slices, tomato slices, and coleslaw mix in a bowl.

Step 8: Drizzle the salad with olive oil and vinegar, then season lightly with salt and black pepper.

Step 9: Arrange the roasted chicken, rice, and fresh salad on serving plates.

Step 10: Garnish the rice with dried parsley and serve immediately while warm.

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 an oven or air fryer at 375°F (190°C) for 8–10 minutes until heated through.

Reheat the rice gently in the microwave or on the stovetop with a splash of water or broth to keep it soft and fluffy. Fresh salad is best served chilled and prepared just before serving.