1-Pan Chicken and Roasted Garlic Rice

1-Pan Chicken and Roasted Garlic Rice

Ok...so I didn't wait as long for this post! That's called progress people! I gotta start by saying thank you for all of the love you showed my asparagus dish! I got many texts and DMs, likes, shares and follows because of it and I am thankful!! So tell me, do you all like the IGTV format? Or do you want me to just put things on Youtube. Since most of you are on Instagram, I figured that was the best way for you to see my videos. I'm planning to get in front of the camera on the next one, which is a bit scary for me, but it's gonna happen! Anyway, enough chatting, lets get into this Chicken dish. I mean, look at it!!

These are the boneless version, although I prefer the bone-in. My dad allegedly doesn't like thighs, except when they're boneless and he doesn't know that's what he's eating.

These are the boneless version, although I prefer the bone-in. My dad allegedly doesn't like thighs, except when they're boneless and he doesn't know that's what he's eating.

It's a succulent chicken dish that is packed with a a lot of flavor that comes, not only from seasoning, but also from the searing of the chicken skin before baking, the way chicken stock absorbs into the rice and of course that roasted garlic. What I like about this is that you can do this all between about 4 dishes, which means easy clean up. AND it is ready in under an hour, so even if you're rushing to make a last minute dish, you can do this one and just have to quickly do a vegetable or salad! If you're low carb, this also works because you can just eat the chicken, but still have rice for your family, or just leave the rice out all together and simply bake the chicken! Any way you slice it, it's a dish that clocks in under 300 calories a serving!

I wasn't actually planning to post this recipe, but ya'll have been blowing my messages up! So all I have are these instagram photos!! Even still, look at this skin!!

I wasn't actually planning to post this recipe, but ya'll have been blowing my messages up! So all I have are these instagram photos!! Even still, look at this skin!!

I have a similar recipe on my instagram that features sofrito and cilantro to give an arroz con pollo vibe, and you can honestly create tons of combinations to give you whatever flavor combo you desire. My thoughts: start with this simple seasoning and go from there. the technique is the same and you can only go up from here!! You can also do this dish with quinoa, brown rice, wild rice or other grain mixes. Just be sure to cook to absorb the liquid fully, so your rice will be fluffy and not crunchy! Well, that's all I have to say about this super easy dish, just get out there and make it! ASAP!

I've even made this with a riced vegetable medley underneath with roasted green beans. A truly 1-pan dish!!

I've even made this with a riced vegetable medley underneath with roasted green beans. A truly 1-pan dish!!

Don't forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtubeinstagram, twitter, facebook and pinterest!


Yield: 4-6 Servings

1 Pan Chicken & Roasted Garlic Rice

This super flavorful and easy clean up dish is done in under and hour and requires very little effort on your part! You can do this with either boneless or bone in chicken thighs and you're still guaranteed juicy chicken over moist, fluffy rice.

prep time: 5 minscook time: 30 minstotal time: 35 mins

ingredients:

1 pack chicken thighs (4-6 boneless OR bone-in)
1 1/2 tsp kosher salt
1 tsp smoked paprika
1/2 tsp granulated garlic powder
1/2 tsp granulated onion powder
1/2 tsp cracked pepper
1/4 tsp cayenne pepper (optional)
1/4 Cup flour (if using boneless)
2 tbsp flour
1 cup rice
2 cups stock
1 tbsp roasted garlic (dried ok, but NOT roasted garlic salt)
1 tbsp shallots (finely chopped. dried ok)
1 tbsp butter

instructions

1. Preheat oven to 400 degrees. Pat chicken dry and season on both sides with salt, pepper, smoked paprika, garlic & onion powder and cayenne
2. If using boneless thighs, season flour with salt & pepper. Lightly flour both sides. If using bone-in thighs, skip this step.
3. Heat a oven safe skillet, like cast iron, over medium high heat. Splash with water to determine if hot. If it sizzles and evaporates, it is ready to go. Add 2 Tbsp olive oil.
4. For boneless thighs, cook chicken on both sides for 2 mins, just long enough to get a crispy outside. For bone-in thighs, cook skin side down for 4 mins, or until skin is browned and beginning to crisp. Remove from pan and set aside.
5. Add 1 cup of rice, roasted garlic, shallots to pan and toast for 1 min. Add 2 cups stock to rice. Along with butter to keep rice moist. If using unsalted stock, also add 1/2 tsp kosher salt
6. Return chicken to pan, keeping crispy skin/tops above the liquid.
7. Bake at 400 degrees for 20-25 mins or until chicken reads 170 on a thermometer and rice is tender. Enjoy

NOTES:

Tools Needed:
Tongues
Cast Iron or other oven safe skillet

calories

242

fat (grams)

5.4

carbs (grams)

29

net carbs

29

protein (grams)

27.8

Bone-In Calories

296

Bone-In Fat

17.6

Bone-In Carbs

25.2

Bone-In Protein

15.9
Created using The Recipes Generator