This sheet pan dinner is a breeze to prepare and packed with flavors. The chicken thighs are dusted with a blend of spices and arranged over a bed of rice which cooks directly in the oven, absorbing the juices of the chicken. Yogurt is used as a cooling element, serving as both a marinade and a delicious side sauce. Lemon adds a fresh zing, and scallions give a nice oniony touch to the dish.
Preparation time
15 minutes
Total time
60 minutes
Difficulty
low
Servings
4
Meal
supper
Calories
540
Carbohydrates
48
Fat
26
Protein
32
Ingredients
4 skin-on chicken thighs
2 tsp cumin
2 tsp coriander
1 tsp turmeric
2 cloves garlic, crushed
2 cups rice
1 bunch scallions, chopped
1 lemon, juiced
2 tbsp olive oil
1 cup yogurt
salt to taste
pepper to taste
Instructions
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1. Preheat your oven to 375 degrees F. In a bowl, mix together cumin, coriander, turmeric, garlic, salt, and pepper.
2. Spread the rice in an even layer on a large sheet pan.
3. Rub the chicken thighs with the spice mixture and place them on top of the rice. Drizzle with olive oil. Bake for about 40 minutes or until the chicken is fully cooked and the rice is crispy.
4. In the meantime, mix the yogurt, lemon juice, and a pinch of salt. Set aside.
5. Once the chicken is done, garnish with scallions and serve with the yogurt sauce on the side.