This hearty roast chicken dinner is packed with comforting flavors, which is highlighted in its delicious mix of rice and beans. Plus, the entire dish is also done in under an hour!
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 12 cloves garlic, minced (about 1/4 cup)
- 3 teaspoons ground cumin
- 3 teaspoons dried oregano
- 1 tablespoon grated orange zest, plus 2 tablespoons orange juice
- 3 tablespoons distilled white vinegar
- 5 tablespoons extra-virgin olive oil
- 8 skin-on, bone-in chicken thighs (about 3 pounds), at room temperature
- Kosher salt and freshly ground pepper
- 1 small onion, finely chopped
- 1 1/2 cups long-grain rice, rinsed
- 1 15-ounce can black beans, not drained
Instructions
- Preheat the oven to 400 ̊ F. In a large bowl, whisk 3 tablespoons garlic, 2 teaspoons each cumin and oregano, the orange zest, 2 tablespoons each orange juice and vinegar and 3 tablespoons olive oil. Add the chicken and toss to coat.
- Remove the chicken (with as much seasoning as possible) and season with salt and pepper; transfer skin-side up to a rack set on a baking sheet. Roast until browned and crisp and a thermometer inserted into the center registers 165 ̊ F, 30 to 35 minutes.
- Meanwhile, make the rice: Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the onion, the remaining 1 tablespoon garlic, 1 teaspoon each cumin, oregano and salt and 1/4 teaspoon pepper. Cook, stirring, until the onion is translucent, 2 to 3 minutes. Add the rice, beans and 1 1/2 cups water. Bring to a boil, then stir, reduce the heat and simmer until the rice begins to absorb the liquid, 8 to 10 minutes. Mix the rice and beans together; flatten the surface. Reduce the heat to low, cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 25 minutes.
- Uncover the rice, add the remaining 1 tablespoon vinegar and fluff with a fork. Serve the chicken with the rice.
Nutrition Facts
| Calories | 740 |
| Total Fat | 40 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 259 milligrams |
| Sodium | 919 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 6 grams |
| Protein | 53 grams |
| Sugar | 4 grams |
Reviews
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I used boneless and skinless chicken thigh meat. And also pan fried it in a cast iron skillet. It came out delicious
Amazing! I marinated in the refrigerator for about 5 hours before baking the chicken and the flavors were delicious. I will definitely make this again and again! Thank you!
Easy and delicious. The whole family enjoyed it. The only thing I’d recommend is marinating the chicken in the seasoning mixture for a couple of hours so that it can better penetrate the meat. Otherwise, quite tasty.
Would love to have some idea why people didn’t like this recipe. Some gave it only 2-3 stars but with no explanation; not very helpful.
Super simple weeknight dinner. I used boneless skinless chicken breasts so instead of baking, just dropped these on a grill pan. The rice and beans made quite a few extra servings, which made for good leftover lunches.