Roasted Chicken Thighs With Rice And Salad

Ingredient Preparation. Prepare all ingredients and preheat the oven to 200 °C on both upper and lower heat. Prepare a baking sheet or baking dish ✨

Preparation Of Chicken Thighs. Pat the chicken thighs dry with paper towels, place them in a baking pan and season them on all sides with grill seasoning. Coat them with oil.

Roasting Chicken Thighs. Place the thighs skin-side up, pour a little water around them, and roast in the preheated oven at 200 °C for approximately 35-45 minutes until golden and cooked through. Doneness is indicated by a golden color and clear juices running out.

Preparation And Cooking Of Rice. Meanwhile, rinse the basmati rice in cold water, cover it with water in a ratio of approximately 1:1.5, salt it, and cook on medium heat for approximately 10-12 minutes until tender. Then cover with a lid and let it rest for 5 minutes without heat.

Salad Preparation. Slice the tomatoes into wedges or dice them and mix them with the salad mix. Season lightly with salt and pepper to taste, drizzle with olive oil.

Serving. Let the roasted thighs rest for 2-3 minutes, then serve them with rice and salad. Pour the juices from the baking pan over the meat or rice 🍽️