Ingredients
Scale
- 4 Bone-in, skin-on chicken thighs (approx. 1.5 – 2 lbs)
- 2 cups Long-grain white rice (uncooked)
- 1 lb Carrots, peeled and chopped into rounds
- 2 tablespoons Olive oil or vegetable oil
- 1 tablespoon Garlic powder
- 1 tablespoon Smoked paprika
- 1 teaspoon Dried oregano
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Grab a large rimmed baking sheet. Use a paper towel to pat the chicken thighs completely dry; this is the secret to getting the skin crispy rather than soggy. Place the chicken thighs and chopped carrots in a large bowl. Drizzle with olive oil and sprinkle with the garlic powder, smoked paprika, oregano, salt, and pepper. Toss everything together until the chicken and vegetables are evenly coated in the spice mix.
- Arrange the chicken thighs on the baking sheet, skin-side up. Scatter the carrots around the chicken pieces in a single layer. Slide the tray into the center rack of the oven. Roast for 30 to 35 minutes. You want the chicken to reach an internal temperature of 165°F (74°C) and the skin to look golden brown and bubbly. While the chicken roasts, cook your rice on the stovetop or in a rice cooker according to the package instructions.
- Once the chicken is done, let it rest for 5 minutes to keep the juices inside. Fluff your cooked rice with a fork. Divide the rice evenly between four meal prep containers. Place one chicken thigh and a generous portion of roasted carrots into each container. If you have extra pan juices, drizzle them over the rice for added flavor. Allow the meals to cool slightly before sealing the lids and placing them in the refrigerator.
- Cook Time: 50 minutes