Michael Symon Chicken with Rice Pilaf Recipe
Perfectly roasted chicken thighs with tender sweet potatoes and zesty lemon are paired with a fluffy, savory rice pilaf. Roast the chicken and veggies on a sheet pan for easy prep, ensuring you toss everything in oil and seasoning for a crispy finish. For fluffier rice, toast the grains in oil first, then let them rest covered after cooking to absorb any leftover liquid.
Servings: 4
Ingredients
- 2 lb Chicken Thighs
- 4 cloves Garlic minced
- 2 cups Potatoes diced
- 1 Lemon sliced
- 1 Onion sliced
- 3 tbsp Olive Oil
- 2 tsp Herb and Spice Mix
- 2 cups Long Grain Rice
- 3 cups Chicken Broth
- 1 tbsp Butter
Instructions
- Preheat your oven to 450°F.
- Combine chicken, garlic, potatoes, lemon, onion, olive oil, and herb-spice mix in a large bowl. Toss to coat everything evenly.
- Spread the mixture on a sheet tray. Make sure everything is in a single layer for even cooking.
- Bake in the oven for about 30 minutes. The chicken should reach an internal temperature of 160°F.
- While the chicken cooks, prepare the rice pilaf. In a pot, melt the butter and add the rice. Toast the rice for 1 minute, add onions, and cook for another minute.
- Add chicken broth to the rice. Bring it to a boil, then reduce heat, cover, and simmer until liquid is absorbed (about 15-20 minutes).