Savory Glazed Chicken Herb Rice (Print version)

Tender glazed chicken paired with aromatic herb rice and perfectly roasted potatoes for a satisfying meal.

# What you need:

→ Chicken & Glaze

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1/4 cup honey
04 - 2 tablespoons soy sauce (use gluten-free if required)
05 - 2 tablespoons Dijon mustard
06 - 2 garlic cloves, minced
07 - 1 tablespoon balsamic vinegar
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper to taste

→ Herb Rice

10 - 1 cup long-grain rice
11 - 2 cups chicken broth
12 - 1 tablespoon butter
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh chives, chopped
16 - 1 small shallot, finely diced
17 - Salt and pepper to taste

→ Crispy Potatoes

18 - 1 pound small Yukon gold potatoes, quartered
19 - 2 tablespoons olive oil
20 - 1 teaspoon garlic powder
21 - 2 teaspoons dried oregano
22 - Salt and pepper to taste

# Directions:

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 tablespoons 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.
06 - Roast potatoes in the hot oven for 35–40 minutes, flipping halfway, until crispy and golden.
07 - 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.
08 - Fluff rice with a fork, then stir in chopped parsley, dill, and chives. Season to taste.
09 - Serve the glazed chicken with a side of herb rice and crispy potatoes.

# Expert advice:

01 -
  • The glaze becomes this incredible sticky coating that youll want to eat straight off the spoon
  • Everything cooks in the same oven timing so you're not juggling a million things at once
  • The combination of crispy potatoes alongside tender chicken is basically comfort perfection
02 -
  • The glaze can burn if left under the broiler, so keep an eye on it during the last few minutes of baking
  • Let the chicken rest for a few minutes after cooking so the juices redistribute
  • Potatoes need space on the baking sheet or they'll steam instead of crisp up
03 -
  • Pat the chicken skin completely dry before searing for the crispiest results
  • Warm your chicken broth slightly before adding it to the rice for more even cooking
  • Let the glaze cool for a minute before pouring over hot chicken so it doesn't seize up

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