Roasted Chicken Legs with Brown Rice Pilaf and Steamed Carrots

Name: Roasted Chicken Legs with Brown Rice Pilaf and Steamed Carrots
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1
Cuisine: American
Ingredients: 170 g Chicken legs, roasted (bone-in, skin-on for best flavor); 1.5 cups Brown rice pilaf (cooked weight, approximately 360g); 1 cup Carrots, steamed (about 240g, sliced or baby carrots); 1 tbsp Olive oil (extra virgin for best taste)

696 kcal · 44 g protein · 15 minutes · 1 servings

Add to my plan

Roasted Chicken Legs with Brown Rice Pilaf and Steamed Carrots

This wholesome meal features tender roasted chicken legs paired with a flavorful brown rice pilaf and sweet steamed carrots. It's a balanced dish packed with protein, fiber, and vibrant colors, perfect for a nutritious and satisfying dinner.

696 kcal 44 g protein 15 minutes

Ingredients

Chicken legs, roasted 170 g
Brown rice pilaf 1.5 cups
Carrots, steamed 1 cup
Olive oil 1 tbsp

Method

Preheat Oven and Prepare Chicken Legs. Preheat your oven to 425°F (220°C). Pat the chicken legs dry with paper towels to help the skin crisp up. Rub the chicken legs with a little salt and pepper.
Tip: Drying the skin thoroughly helps achieve a crispy texture when roasting.
Roast the Chicken Legs. Place the chicken legs on a baking sheet lined with foil or parchment paper. Roast in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
Tip: Use a meat thermometer to check doneness for safety and juiciness.
Cook Brown Rice Pilaf. While the chicken roasts, prepare the brown rice pilaf. Rinse 1/2 cup of dry brown rice under cold water. In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add the rice and toast for 2 minutes, stirring frequently. Add 1 cup of water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
Tip: To add flavor, you can sauté finely chopped onions or garlic before adding the rice.
Steam the Carrots. While the rice cooks, peel and slice carrots if needed. Place carrots in a steamer basket over boiling water, cover, and steam for about 7-10 minutes until tender but still slightly crisp.
Tip: Check tenderness with a fork; carrots should be soft but not mushy.
Combine and Finish Pilaf with Olive Oil. Once the rice is cooked, stir in 1 tablespoon of olive oil to enrich the pilaf’s flavor and texture. Season with salt and pepper to taste.
Tip: Adding olive oil after cooking keeps the rice fluffy and adds healthy fats.
Plate and Serve. Arrange the roasted chicken legs on a plate alongside the brown rice pilaf and steamed carrots. Serve hot and enjoy your balanced, nutritious meal.
Tip: Garnish with fresh herbs like parsley or thyme for extra color and aroma.

Pro tips

Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
Toast brown rice before boiling to bring out a nutty flavor.