Baked Chicken Thighs with Rice
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dinner

Baked Chicken Thighs with Rice

Crispy-skinned baked chicken thighs served over a bed of fluffy white rice. Simple, satisfying, and protein-dense.

475kcalCalories
36gProtein
42gCarbs
18gFat
Prep: 15 min
Cook: 40 min
~$3.87 per serving

Ingredients

Chicken thighs (bone-in, skin-on)4 thighs (about 1 lb)
$3.00
White rice1 cup dry (200g)
$0.50
Olive oil1 tbsp
$0.20
Garlic powder1 tsp
$0.05
Dried oregano1 tsp
$0.10
Salt and pepperto taste
$0.02
Estimated total$3.87

Chicken thighs ~$2.99/lb. Rice ~$1.29/lb. Oregano ~$1.99/jar.

Instructions

1

Preheat oven to 425F. Pat chicken thighs dry with paper towel.

2

Season with olive oil, garlic powder, oregano, salt, and pepper.

3

Place skin-side up on a baking sheet. Roast 35-40 minutes until skin is crispy and internal temp reaches 175F.

4

While chicken bakes, cook rice according to package directions.

5

Let chicken rest 5 minutes.

6

Serve chicken thighs over a bed of rice, drizzled with pan juices.

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