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Roast Chicken Thighs, Rice & Peppers
A proper home-cooked plate: juicy chicken, wholegrain rice and roasted veg.
35 min~650 kcal per servinghigh-proteindinnerfamilyone-pot
Ingredients
- 2 organic free-range chicken thighs, bone in
- 1 cup wholegrain or brown basmati rice
- 2 organic peppers and 1 courgette, chopped
- Olive oil, smoked paprika, fresh garlic, oregano, sea salt
Method
- 1
Rub chicken with oil, paprika, garlic and salt; roast 30 min at 200°C.
- 2
Cook rice as per pack in lightly salted water.
- 3
Roast the veg alongside the chicken for the last 20 min.
- 4
Serve warm with the veg spooned over the chicken and rice.
Organic swap
Organic chicken thighs are cheaper than breast and stay juicy when cooked on the bone.