Roast Chicken Thigh with Steamed Broccoli and Brown Rice

Ingredients

• Chicken thigh (skin removed) 6 oz
• Broccoli 1 cup
• Brown rice 1/2 cup
• Olive oil 1 tbsp
• Salt to taste
• Pepper to taste
• Herbs (such as thyme or rosemary) to taste

Method

1. Preheat oven and prepare chicken. Preheat your oven to 400°F (200°C). Pat the chicken thigh dry with paper towels to ensure crispy roasting. Rub the chicken with olive oil, then season evenly with salt, pepper, and your choice of herbs.
   Tip: Drying the chicken helps the olive oil and seasonings stick better and promotes browning.
2. Roast the chicken thigh. Place the seasoned chicken thigh on a baking tray lined with parchment paper or foil. Roast in the preheated oven for 35-40 minutes until the internal temperature reaches 165°F (74°C) and the juices run clear.
   Tip: Use a meat thermometer to check doneness for best results.
3. Cook brown rice. While the chicken roasts, cook the brown rice. Rinse 1/4 cup of uncooked brown rice under cold water. Combine with 1/2 cup water in a small pot, bring to a boil, then reduce heat to low, cover, and simmer for about 25 minutes until water is absorbed and rice is tender.
   Tip: Keep the lid on during cooking to trap steam and ensure even cooking.
4. Steam broccoli. Wash and cut broccoli into florets. Place in a steamer basket over boiling water, cover, and steam for 5-7 minutes until bright green and tender but still crisp.
   Tip: Avoid over-steaming to preserve nutrients and texture.
5. Plate and serve. Once the chicken is roasted, the rice cooked, and broccoli steamed, plate the chicken thigh alongside the brown rice and broccoli. Optionally drizzle a little extra olive oil over the broccoli for flavor.
   Tip: Let the chicken rest for 5 minutes after roasting before slicing to keep it juicy.

Pro tips

• Use a meat thermometer to ensure perfectly cooked chicken every time.
• Rinse brown rice before cooking to remove excess starch and improve texture.