Oven-Roasted Chicken Thighs with Spiced Rice and Lemon Yogurt

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 200 g chicken thighs

• 60 g basmati rice

• 1/2 zucchini

• 1/2 red bell pepper

• 1/2 onion

• 2 garlic cloves

• 100 g greek yogurt

• 1/2 lemon

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp black pepper

• 120 ml water

Tools you'll need

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Cut the zucchini into 2 cm chunks, the red bell pepper into 2 cm pieces, and the onion into wedges. Mince the garlic cloves.

   ~5 min
2. 2

   In a small bowl, mix the greek yogurt, juice of half the lemon, 1 minced garlic clove, and a pinch of salt. Set aside as the sauce.

   ~2 min
3. 3

   In a separate bowl, combine the chicken thighs with 1 teaspoon olive oil, cumin, smoked paprika, 0.25 teaspoon salt, and black pepper. Toss to coat evenly.

   ~2 min
4. 4

   Place the chicken thighs in a baking dish and arrange the zucchini, red bell pepper, and onion around them. Drizzle with the remaining olive oil and sprinkle with a pinch of salt. Roast for 25 minutes, until the chicken reaches 74°C (165°F) and the vegetables are tender and browned.

   ~25 min
5. 5

   While step 4 cooks

   While the chicken roasts, rinse the basmati rice under cold water until the water runs clear. In a small pot, combine the rice, 120 ml water, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 12–15 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let stand for 5 minutes.

   ~14 min
6. 6

   Fluff the rice with a fork. Serve the roasted chicken and vegetables over the rice, with the lemon yogurt sauce drizzled on top.

   ~2 min