Herb-Crusted Chicken Thighs with Roasted Carrots and Rice

Bone-in chicken thighs rubbed with fresh garlic, rosemary, and black pepper roast until the skin turns golden and crisp. Carrots sweeten as they caramelize in olive oil alongside the chicken, and fluffy white rice soaks up every bit of the pan drippings. Simple, wholesome, and built around ingredients that let you manage sodium on your terms.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
50 minutes
Total time
55 minutes

Ingredients

  • 4 thighs (about 2 lb) bone-in, skin-on chicken thighs, patted dry
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tsp black pepper, freshly ground
  • 3 tbsp olive oil (divided)
  • 1 lb carrots, peeled and cut into 2-inch pieces
  • 1½ cups long-grain white rice, rinsed
  • 3 cups water (for rice)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Mince 4 cloves garlic.
  3. Finely chop 2 tbsp fresh rosemary.
  4. In a small bowl, combine 4 cloves garlic, minced, 2 tbsp fresh rosemary, finely chopped, 1 tsp black pepper, freshly ground, and 2 tbsp olive oil. Stir until you have a loose paste.
  5. Pat 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g) dry with paper towels. Rub the garlic-rosemary paste all over the thighs, getting under the skin where you can and coating the tops well.
  6. Line a large rimmed baking sheet with aluminum foil. Arrange the chicken thighs skin-side up on one half of the sheet, leaving space for the carrots.
  7. Peel and cut 1 lb carrots (450 g) into 2-inch pieces.
  8. Toss the carrot pieces with 1 tbsp olive oil in a small bowl, then spread them out on the empty half of the baking sheet.
  9. Roast for 45 minutes, until the chicken skin is golden and crisp and the thickest part of a thigh reads 175°F (80°C) on a meat thermometer. The carrots should be tender and starting to brown at the edges.
  10. While the chicken and carrots roast, rinse 1½ cups long-grain white rice (300 g) in a fine-mesh sieve under cold water until the water runs clear.
  11. Bring 3 cups water (720 ml) to a boil in a medium saucepan over high heat.
  12. Add the rinsed rice, stir once, then cover and reduce heat to low. Simmer for 18 minutes without lifting the lid.
  13. Remove the rice from heat and let it rest, covered, for 5 minutes.
  14. Fluff the rice with a fork. Plate each serving with a chicken thigh, a scoop of rice, and a generous portion of roasted carrots.