Roasted Chicken and Root Vegetables with Steamed Rice
Roasted Chicken and Root Vegetables with Steamed Rice
Ingredients
For the Roasted Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs, patted dry
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 1 pound carrots, peeled and cut into 1-inch chunks
- 1 yellow onion, cut into 1-inch wedges
- 2 celery stalks, cut into 1-inch pieces
- 1/4 cup olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 green onions, thinly sliced, for garnish
For the Steamed Rice
- 1 cup long-grain white rice, rinsed
- 2 cups water
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the chopped potatoes, carrots, yellow onion, and celery. Drizzle with 2 tablespoons of olive oil and toss to coat.
⏱️ 5 min
- 3
In a separate small bowl, mix together the dried rosemary, dried thyme, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min
- 4
Pat the chicken thighs dry with paper towels. Rub the remaining 2 tablespoons of olive oil over the chicken, then sprinkle evenly with the herb and spice mixture, ensuring the skin is well coated.
⏱️ 5 min
- 5
Spread the seasoned vegetables in a single layer on a large baking sheet. Place the seasoned chicken thighs on top of the vegetables.
⏱️ 3 min
- 6
Roast for 45 minutes, or until the chicken skin is crispy, the vegetables are tender, and the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.
⏱️ 45 min•🌡️ 400
- 7
While the chicken and vegetables are roasting (start this step after about 15-20 minutes of roasting), prepare the rice. Combine the rinsed long-grain white rice, 2 cups of water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min
- 8
Once roasted, remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes before serving. Garnish with thinly sliced green onions.
⏱️ 5 min
- 9
Serve the roasted chicken and root vegetables alongside the fluffy steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Chicken and Root Vegetables with Steamed Rice
Ingredients
For the Roasted Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs, patted dry
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 1 pound carrots, peeled and cut into 1-inch chunks
- 1 yellow onion, cut into 1-inch wedges
- 2 celery stalks, cut into 1-inch pieces
- 1/4 cup olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 green onions, thinly sliced, for garnish
For the Steamed Rice
- 1 cup long-grain white rice, rinsed
- 2 cups water
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the chopped potatoes, carrots, yellow onion, and celery. Drizzle with 2 tablespoons of olive oil and toss to coat.
⏱️ 5 min - 3
In a separate small bowl, mix together the dried rosemary, dried thyme, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min - 4
Pat the chicken thighs dry with paper towels. Rub the remaining 2 tablespoons of olive oil over the chicken, then sprinkle evenly with the herb and spice mixture, ensuring the skin is well coated.
⏱️ 5 min - 5
Spread the seasoned vegetables in a single layer on a large baking sheet. Place the seasoned chicken thighs on top of the vegetables.
⏱️ 3 min - 6
Roast for 45 minutes, or until the chicken skin is crispy, the vegetables are tender, and the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.
⏱️ 45 min•🌡️ 400 - 7
While the chicken and vegetables are roasting (start this step after about 15-20 minutes of roasting), prepare the rice. Combine the rinsed long-grain white rice, 2 cups of water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min - 8
Once roasted, remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes before serving. Garnish with thinly sliced green onions.
⏱️ 5 min - 9
Serve the roasted chicken and root vegetables alongside the fluffy steamed rice.