Herb-Roasted Chicken Thighs with Coconut Rice

This dish features succulent bone-in chicken thighs, marinated in a blend of fresh herbs and spices, roasted to perfection. Paired with creamy coconut rice, it balances traditional flavors with a tropical twist. This recipe is free from mammal products and lemon, making it a delicious and satisfying option for those with dietary restrictions.

Ingredients:

• 4 bone-in chicken thighs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1/2 teaspoon salt
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper to create a marinade.
3. Rub the marinade all over the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes.
4. In a saucepan, combine jasmine rice, coconut milk, vegetable broth, and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
5. While the rice is cooking, place the marinated chicken thighs on a baking sheet and roast in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
6. Once done, let the chicken rest for a few minutes before serving.
7. Fluff the coconut rice with a fork and plate it alongside the roasted chicken thighs. Garnish with fresh cilantro.