Savory Glazed Chicken Herb Rice (Printable)
Juicy glazed chicken with fragrant herb rice and crispy potatoes
# What You'll Need:
→ Chicken & Glaze
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tbsp olive oil
03 - 1/4 cup honey
04 - 2 tbsp soy sauce (use gluten-free if required)
05 - 2 tbsp Dijon mustard
06 - 2 garlic cloves, minced
07 - 1 tbsp balsamic vinegar
08 - 1/2 tsp smoked paprika
09 - Salt and pepper to taste
→ Herb Rice
10 - 1 cup long-grain rice
11 - 2 cups chicken broth
12 - 1 tbsp butter
13 - 2 tbsp fresh parsley, chopped
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh chives, chopped
16 - 1 small shallot, finely diced
17 - Salt and pepper to taste
→ Crispy Potatoes
18 - 1 lb small Yukon gold potatoes, quartered
19 - 2 tbsp olive oil
20 - 1 tsp garlic powder
21 - 2 tsp dried oregano
22 - Salt and pepper to taste
# How to Make It:
01 - Preheat your oven to 400°F.
02 - In a small bowl, whisk together honey, soy sauce, Dijon mustard, minced garlic, balsamic vinegar, smoked paprika, salt, and pepper to make the glaze.
03 - Heat 2 tbsp 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 - While the chicken cooks, toss quartered potatoes with olive oil, garlic powder, dried oregano, salt, and pepper. Arrange on a baking sheet in a single layer. Roast in the hot oven for 35-40 minutes, flipping halfway, until crispy and golden.
06 - Melt butter in a saucepan over medium heat. Add shallot and sauté until translucent. 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. Fluff with a fork, then stir in chopped parsley, dill, and chives. Season to taste.
07 - Serve the glazed chicken with a side of herb rice and crispy potatoes.
# Expert Tips:
01 -
- The glaze creates this sticky, caramelized situation that makes people assume you spent hours on something complicated
- Everything cooks at the same temperature, so your oven does the heavy lifting while you pour a glass of wine
02 -
- The glaze can burn if your oven runs hot, so keep an eye on it during the last 10 minutes
- Rinsing your rice until the water runs clear makes all the difference in texture
03 -
- Pat the chicken skin completely dry before searing for the crispiest results
- Let the chicken rest for 5 minutes before serving so the juices redistribute