Crispy Baked Chicken with Roasted Vegetables and Rice

Ingredients

• 4 pieces Chicken Thighs, Bone-In, Skin-On (about 1.2 kg total; skin will be scalded for crispiness)
• 1 tsp Salt (for scalding water and seasoning)
• 1 tsp Granulated Sugar (balances the soy sauce)
• ½ tsp Ground Black Pepper (freshly ground preferred)
• 1 tsp Chicken Seasoning (store‑bought blend)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 2 tbsp Vegetable Oil (for coating chicken and vegetables)
• 1 tsp Vegetable Seasoning with Salt (pre‑mixed herb blend)
• 1 tsp Potato Seasoning (adds flavor to potatoes)
• 1 tsp Paprika (sweet paprika)
• ½ tsp Dried Celery Flakes
• ½ tsp Dried Parsley
• 2 medium Potatoes (peeled and cut into wedges)
• 1 large Onion (sliced)
• 1 medium Sweet Bell Pepper (any color, sliced)
• 2 medium Tomatoes (diced)
• 3 cloves Garlic (minced)
• 2 tbsp Tomato Paste
• 1 cup Boiling Water (for scalding chicken skin)
• 1 cup Long Grain Rice (rinsed)
• 1 tsp Salt (for rice)

Instructions

1. Preheat Oven

   Set the oven to 220°C and let it preheat while you prepare the chicken and vegetables.

   Time: PT10M

   Temperature: 220°C

2. Scald Chicken Skin

   Bring 1 cup of water to a rolling boil in a large pot. Submerge the chicken thighs, skin side down, for 2 minutes. Remove and pat completely dry with paper towels.

   Time: PT5M

3. Season the Chicken

   In a small bowl combine salt, sugar, black pepper, chicken seasoning, soy sauce, and vegetable oil. Rub the mixture all over the chicken pieces, making sure to coat the skin.

   Time: PT5M

4. Prepare the Vegetables

   In a mixing bowl combine the potato seasoning, vegetable seasoning, paprika, dried celery, and dried parsley. Add the potato wedges, sliced onion, bell pepper, diced tomatoes, and minced garlic. Drizzle with a little vegetable oil and toss until everything is evenly coated.

   Time: PT10M

5. Arrange on Baking Sheet

   Place the seasoned chicken thighs on the baking sheet, skin side up. Spread the seasoned vegetables around the chicken. Cover the entire sheet with the heat‑resistant baking bag, sealing the edges tightly.

   Time: PT5M

6. Bake

   Bake in the preheated oven for 60–70 minutes, until the chicken skin is deep golden and the vegetables are tender.

   Time: PT1H5M

   Temperature: 220°C

7. Cook the Rice

   While the chicken bakes, rinse the rice until water runs clear. In a saucepan combine rice, 2 cups water, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.

   Time: PT20M

8. Rest and Serve

   Remove the baking bag carefully (steam will be hot). Let the chicken rest for 5 minutes, then serve each thigh with a generous portion of roasted vegetables and a scoop of rice.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Thighs, Bone-In, Skin-On: Chicken Drumsticks, Chicken Leg Quarters
• Instead of Granulated Sugar: Honey (½ tsp)
• Instead of Chicken Seasoning: Paprika + garlic powder
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Vegetable Oil: Canola Oil, Sunflower Oil
• Instead of Vegetable Seasoning with Salt: Italian Seasoning
• Instead of Potato Seasoning: Garlic Powder + Paprika
• Instead of Paprika: Smoked Paprika (½ tsp)
• Instead of Dried Celery Flakes: Celery Salt (½ tsp)
• Instead of Dried Parsley: Fresh Parsley (1 tbsp, chopped)
• Instead of Potatoes: Sweet Potatoes
• Instead of Onion: Shallots
• Instead of Sweet Bell Pepper: Red Pepper Flakes (¼ tsp)
• Instead of Tomatoes: Canned Diced Tomatoes (½ cup)
• Instead of Garlic: Garlic Powder (¼ tsp)
• Instead of Tomato Paste: Tomato Sauce (¼ cup)
• Instead of Long Grain Rice: Basmati Rice, Jasmine Rice

Equipment Needed

• Large Pot
• Baking Sheet or Roasting Pan
• Heat‑Resistant Baking Bag
• Oven
• Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon or Spatula
• Measuring Spoons
• Rice Cooker or Small Pot (optional)

Critical Steps — Do Not Skip

• Scalding the chicken skin to tighten the surface before seasoning.
• Sealing the baking sheet with a heat‑resistant bag to trap steam.
• Baking at a high temperature (220°C) for a truly crispy skin.

Chef Tips from the Video

• Pat the chicken completely dry after scalding; any moisture will steam the skin.
• For extra flavor, add a splash of rice‑wine or a pinch of five‑spice powder to the chicken rub.
• Use a meat thermometer to avoid over‑cooking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Chicken and vegetables freeze well for up to 2 months; reheat thoroughly.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the chicken and refrigerate for up to 12 hours before cooking for deeper flavor.
• Chop all vegetables the night before and store in a sealed bag.

Frequently Asked Questions