Ingredients
How to make it
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1
Heat oven to 425 degrees.
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2
Pat chicken thighs dry and add them to baking dish.
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3
In a measuring cup combine olive oil, mustard, oregano, thyme, sage, garlic powder and a large pinch of salt and pepper.
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4
Drizzle 2/3 of the olive oil mixture over the chicken and gently rub it in until evenly coated.
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5
Bake chicken for 25 minutes.
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6
While the chicken is roasting, cook Near East Rice Pilaf according to package directions.
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7
Toss broccoli in remaining 1/3 of olive oil mixture.
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8
Once the chicken has been baking for about 25 minutes, add broccoli to the baking dish.
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9
Continue roasting for another 10 minutes or until chicken is cooked through.
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10
Broil on high for 1-2 minutes to get the chicken skin extra crispy.
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11
Remove chicken breast and broccoli from baking dish and set aside for a moment.
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12
Add rice pilaf to the baking dish, stirring it to mix in all those delicious drippings from the chicken.
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13
Nestle chicken and broccoli into the rice and garnish with fresh chopped parsley!
Tips & Tricks
- Be sure to pat the chicken skin dry before adding the olive oil seasoning mixture. This will ensure that you get the very absolute crispiest skin possible. You can use a plain old sheet pan in place of the baking dish. Just make sure you use a sheet pan with a rim so that you can trap all those yummy drippings from the chicken thighs! Switch up the veggies to include your family's favorites. I recently discovered that my toddler will eat broccoli with reckless abandon. So you can bet that it's making a regular appearance at our dinner table! Green beans, cauliflower or asparagus would be great with these roasted chicken thighs also!
Is this recipe fire🔥 or do you have a way to make it better?
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