Name: Sheet-Pan Chicken Thighs with Rice and Vegetables
Prep time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs chicken thigh (bone-in, skin-on, about 180g each); 1.5 cup basmati rice (soaked in water for 20 minutes, drained); 250 g broccoli (cut into florets); 2 pcs carrot (medium, peeled and cut into 1-inch chunks); 1 pcs bell pepper (red, seeded and cut into 1-inch pieces); 1 pcs onion (medium, wedges); 6 pcs garlic (cloves, minced); 3 tbsp olive oil; 0.5 tsp salt; 1 pinch black pepper (freshly cracked); 1 tsp smoked paprika; 1 tsp dried thyme; 2 tbsp lemon juice (freshly squeezed); 1.5 cup water (hot, for rice); 3 tbsp parsley (fresh, chopped, for garnish)

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Sheet Pan Chicken Thighs with Rice Sweet Potato and Broccoli | CraftMyMeals