Herb Roasted Chicken with Corn Rice & Creamy Veggie Sides

A delightful dish featuring golden crispy herb-roasted chicken paired with fluffy corn rice and creamy veggie sides, perfect for a satisfying family meal.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken

2 pieces chicken drumsticks Organic or pasture-raised for best taste
1 piece chicken thigh Organic or pasture-raised for best taste
1 tbsp olive oil For seasoning chicken
2 cloves garlic, minced Adds flavor
1 tsp paprika For seasoning
1 tsp garlic powder For seasoning
1/2 tsp Italian seasoning For seasoning
to taste Salt & black pepper To season chicken

For the Corn Rice

2 cups cooked jasmine rice Fluffy and tender
1/2 cup sweet corn For sweetness
1 tbsp butter For flavor
1 tbsp fresh parsley, chopped For garnish

For the Creamy Veggie Sides

1 cup broccoli florets Lightly steamed
2 carrots grated For slaw
2 tbsp mayonnaise or Greek yogurt For creamy texture

Method

Preparation

Begin by rubbing your chicken with olive oil, making sure each piece is evenly coated.
Season the chicken with garlic, paprika, garlic powder, Italian seasoning, and salt & pepper.

Cooking

Preheat your oven to 400°F and place the seasoned chicken in a baking dish.
Bake for 35-40 minutes until the skin is golden and crispy.
While the chicken is roasting, mix warm jasmine rice with melted butter, sweet corn, and parsley.
Prepare the creamy veggie sides by combining grated carrots with mayonnaise or yogurt.
Lightly steam the broccoli until bright green and toss with mayo or yogurt, if desired.

Serving

On a serving platter, arrange the roasted chicken next to the corn rice and vegetable sides.
Sprinkle fresh parsley on top for garnish.

Notes

Store leftovers in the fridge for up to three days in an airtight container. For freezing, use individual bags and consume within three months.