Oven Roasted Chicken Thighs

 
Original Plain
Chicken / Poultry
Plate with prepared recipe

Created By

Midwest Food Blog (Kylie Lato)


Ingredients

  1. 1 lb. bone in, skin on, chicken thighs
  2. 1 head broccoli, cut into bite size pieces
  3. 3 tablespoons olive oil, divided
  4. 1 tablespoon Dijon mustard
  5. 1 teaspoon dried oregano
  6. 1 teaspoon dried thyme
  7. 1 teaspoon dried sage
  8. 1/2 teaspoon garlic powder
  9. 1 (6.09 oz.) box Near East Rice Pilaf Original
  10. Kosher salt
  11. fresh cracked pepper

Preparation Instructions

  1. Heat oven to 425 degrees.
  2. Pat chicken thighs dry and add them to baking dish.
  3. In a measuring cup combine olive oil, mustard, oregano, thyme, sage, garlic powder and a large pinch of salt and pepper.
  4. Drizzle 2/3 of the olive oil mixture over the chicken and gently rub it in until evenly coated.
  5. Bake chicken for 25 minutes.
  6. While the chicken is roasting, cook Near East Rice Pilaf according to package directions.
  7. Toss broccoli in remaining 1/3 of olive oil mixture.
  8. Once the chicken has been baking for about 25 minutes, add broccoli to the baking dish.
  9. Continue roasting for another 10 minutes or until chicken is cooked through.
  10. Broil on high for 1-2 minutes to get the chicken skin extra crispy.
  11. Remove chicken breast and broccoli from baking dish and set aside for a moment.
  12. Add rice pilaf to the baking dish, stirring it to mix in all those delicious drippings from the chicken.
  13. Nestle chicken and broccoli into the rice and garnish with fresh chopped parsley!
4
5 minutes
35 minutes
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Cooking Notes

Be sure to pat the chicken skin dry before adding the olive oil seasoning mixture. This will ensure that you get the very absolute crispiest skin possible.

You can use a plain old sheet pan in place of the baking dish. Just make sure you use a sheet pan with a rim so that you can trap all those yummy drippings from the chicken thighs!

Switch up the veggies to include your family’s favorites. I recently discovered that my toddler will eat broccoli with reckless abandon. So you can bet that it’s making a regular appearance at our dinner table! Green beans, cauliflower or asparagus would be great with these roasted chicken thighs also!