Name: Garlic Herb Roasted Chicken Thighs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz raw boneless skinless chicken thighs; 0.25 cup dry white jasmine rice; 0.5 cup canned black-eyed peas; 1 tsp olive oil; 2 cloves garlic; 0.25 tsp dried thyme; 0.25 tsp dried rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup water; 1 tbsp fresh parsley

Nutrition

Per serving

509 calories

Protein: 43g; 34% of calories
Carbs: 56g; 44% of calories
Fat: 12g; 22% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Mince the garlic and whisk together with olive oil, dried thyme, dried rosemary, sea salt, and black pepper in a small bowl.
Rub the garlic-herb paste onto the raw chicken thighs until they are well coated on all sides.
Place the chicken on the prepared baking sheet and roast for 25 minutes until the juices run clear and the internal temperature reaches 165°F.
In a small saucepan, bring the dry rice and water to a boil, then cover and simmer on low for 15 minutes until the water is absorbed.
Drain and rinse the canned black-eyed peas, then heat them in a small skillet over medium heat for 5 minutes until warmed through.
Fluff the rice with a fork and serve the roasted chicken alongside the rice and peas, garnished with chopped fresh parsley.

Nutrition

Ingredients

Instructions

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