Savory Glazed Chicken Herb Rice (Printable version)
Tender glazed chicken with aromatic herb rice and golden roasted potatoes for a satisfying dinner.
# What you need:
→ Chicken & Glaze
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1/4 cup honey
04 - 2 tablespoons soy sauce
05 - 2 tablespoons Dijon mustard
06 - 2 garlic cloves, minced
07 - 1 tablespoon balsamic vinegar
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper to taste
→ Herb Rice
10 - 1 cup long-grain rice
11 - 2 cups chicken broth
12 - 1 tablespoon butter
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh chives, chopped
16 - 1 small shallot, finely diced
17 - Salt and pepper to taste
→ Crispy Potatoes
18 - 1 pound small Yukon gold potatoes, quartered
19 - 2 tablespoons olive oil
20 - 1 teaspoon garlic powder
21 - 2 teaspoons dried oregano
22 - Salt and pepper to taste
# How To:
01 - Preheat your oven to 400°F.
02 - Whisk together honey, soy sauce, Dijon mustard, minced garlic, balsamic vinegar, smoked paprika, salt, and pepper in a small bowl until well combined.
03 - Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down until golden brown, about 3-4 minutes. Flip and cook another 2 minutes.
04 - Pour the glaze over the chicken, turning to coat. Transfer the skillet to the oven and bake for 25-30 minutes, basting once or twice, until the chicken is cooked through and glaze is glossy.
05 - Toss quartered potatoes with olive oil, garlic powder, dried oregano, salt, and pepper. Arrange on a baking sheet in a single layer.
06 - Roast potatoes in the hot oven for 35-40 minutes, flipping halfway, until crispy and golden.
07 - Melt butter in a saucepan over medium heat. Add shallot and sauté until translucent.
08 - Stir in rice, coating well, then pour in chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes or until rice is tender.
09 - Fluff rice with a fork, then stir in chopped parsley, dill, and chives. Season to taste.
10 - Serve the glazed chicken alongside herb rice and crispy potatoes.
# Expert Advice:
01 -
- The glaze becomes this incredible sticky umami coating that makes people literally lick their forks
- Everything cooks on the same oven temperature so you're not juggling three different heat settings
02 -
- Don't skip the searing step, it creates flavor that baking alone can't achieve
- The glaze thickens quickly in the oven, so basting is essential to keep everything coated
03 -
- Pat the chicken skin completely dry before searing for the crispiest result
- Let the glaze sit for 10 minutes before using to let flavors meld