Select Category

Roasted Chicken with Rice Pilaf

Roasted Chicken with Rice Pilaf

  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cooking Time: 35 minutes
  • Print


  • 1 lb Chicken thighs, bone-in, skin on
  • 1 head Broccoli, cut into bite size pieces
  • 3 tbsp Olive oil, divided
  • 1 tbsp Dijon mustard
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • 1 tsp Dried sage
  • 1/2 tsp Garlic powder
  • 6.09 oz box Near East Rice Pilaf Original
  • Kosher salt
  • Ground black pepper


  1. Preheat oven to 425 F.
  2. Pat chicken thighs dry and place in a baking dish.
  3. In a measuring cup combine olive oil, mustard, oregano, thyme, sage, garlic powder and a large pinch of salt and pepper.
  4. Drizzle 2/3 of the mixture over the chicken and gently rub it in until evenly coated.
  5. Bake chicken for 25 minutes.
  6. Meanwhile, cook Near East Rice Pilaf according to package directions.
  7. Toss broccoli in remaining 1/3 of olive oil mixture.
  8. Once the chicken has been baking for about 25 minutes, add broccoli to the baking dish and continue roasting for another 10 minutes, or until chicken is cooked through.
  9. Broil on high for 1-2 minutes to get the chicken skin extra crispy.
  10. Remove chicken breast and broccoli from baking dish and set aside.
  11. Add rice pilaf to the baking dish and stir to mix in the chicken drippings.
  12. Add chicken and broccoli to the rice and garnish with fresh chopped parsley.
  13. Serve immediately.


Recipe adapted from