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