Roasted Chicken with Rice, Salad, and Coleslaw

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.

Step 2: In a small bowl, combine paprika, garlic powder, onion powder, turmeric, black pepper, and salt to create your spice blend.

Step 3: Pat the chicken thighs dry with paper towels, then rub them generously with olive oil and butter on all sides.

Step 4: Coat the chicken evenly with the spice mixture, making sure every piece is well seasoned.

Step 5: Place the chicken thighs on a baking sheet and roast for 35 to 40 minutes, until the skin is golden brown and crispy, and the internal temperature reaches 165 degrees Fahrenheit.

Step 6: While the chicken roasts, prepare the coleslaw by mixing the coleslaw mix, mayonnaise, vinegar, and sugar in a bowl until well combined.

Step 7: Prepare the fresh salad by arranging shredded lettuce, cucumber slices, and chopped tomato together on a plate.

Step 8: Once the chicken is done, remove it from the oven and let it rest for a few minutes.

Step 9: Plate the rice, top with roasted chicken, and garnish the rice with dried parsley. Serve alongside the fresh salad and coleslaw.

Storage and Reheating Tips

Store leftover roasted chicken in an airtight container in the refrigerator for up to 3 days. The rice and salad components should be kept separately to prevent the rice from absorbing excess moisture.

To reheat the chicken, place it on a baking sheet and warm in a 350 degree Fahrenheit oven for about 10 minutes until heated through. You can also microwave individual portions for 1 to 2 minutes.

The coleslaw is best enjoyed fresh, but can be made a day ahead and stored in an airtight container. The fresh salad should be assembled just before serving for maximum crispness.