Herb-Roasted Chicken Thighs with Coconut Rice and Crunchy Salad

This dish combines succulent herb-roasted chicken thighs with fragrant coconut rice, complemented by a refreshing crunchy salad. The chicken is seasoned with a blend of traditional herbs, while the coconut rice adds a unique twist. The salad, featuring crisp vegetables and a zesty dressing, rounds out the meal beautifully. This recipe is balanced, satisfying, and perfect for a weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup white rice
• 1 cup coconut milk
• 1 cup water
• 1 cup mixed salad greens
• 1/2 cucumber, thinly sliced
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Rub this mixture all over the chicken thighs.
3. Place the chicken thighs on a baking sheet and roast in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
4. While the chicken is roasting, rinse the white rice under cold water until the water runs clear. In a pot, combine the rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
5. In a large bowl, combine the mixed salad greens, cucumber, carrot, and bell pepper.
6. In a small bowl, whisk together apple cider vinegar, honey, salt, and pepper to create the salad dressing. Drizzle over the salad and toss to combine.
7. Once the chicken is done, serve the roasted thighs over a bed of coconut rice with the crunchy salad on the side.