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Roasted Chicken with Rice, Salad, and Coleslaw

This comforting dish combines juicy roasted chicken with fluffy rice and a fresh salad, creating a delightful medley of flavors and textures.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs (bone-in or boneless) Opt for organic chicken for better flavor.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp butter Can substitute with more olive oil for a dairy-free option.
For the Rice
  • 2 cups cooked white rice
For the Salad
  • 1 cup shredded lettuce Choose fresh vegetables free from blemishes.
  • 1 piece cucumber, sliced
  • 1 piece tomato, chopped
  • 1/2 cup coleslaw mix
  • 2 tbsp mayonnaise Substitute with Greek yogurt for a lighter option.
  • 1 tbsp vinegar
  • 1/2 tsp sugar
  • 1 tsp dried parsley

Method
 

Season the Chicken
  1. Mix paprika, garlic powder, onion powder, turmeric, salt, and black pepper in a bowl. Coat the chicken thighs well and let marinate for at least 15 minutes.
Roast to Perfection
  1. Preheat your oven to 400°F (200°C). In a large skillet, heat olive oil and butter over medium-high heat. Place the chicken skin-side down in the hot pan and roast for 35-40 minutes until golden brown and the internal temperature reaches 165°F.
Prepare the Rice
  1. Cook the rice according to package instructions. Once done, fluff the rice with a fork, and stir in a little butter and dried parsley.
Make the Fresh Salad & Slaw
  1. In a large bowl, combine shredded lettuce, sliced cucumber, chopped tomato, and coleslaw mix. In a separate bowl, whisk together mayonnaise, vinegar, sugar, and fresh parsley, then pour over the salad mixture and toss well.
Serve It Up
  1. Plate the roasted chicken alongside fluffy rice and a generous helping of the fresh salad and coleslaw. Sprinkle extra parsley on top if desired.

Notes

Leftover chicken and rice can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze separately.