Golden Express Roast Chicken with Gourmet Sides
A Mediterranean-inspired roast chicken, tender and golden, served with fluffy white rice, melting bell peppers, and a fresh salad. A simple, quick recipe for a complete and flavorful meal in under an hour.
🛒 Ingredients
4 servings
- 28 oz chicken pieces (thighs and breasts)
- 4 cloves garlic, crushed
- 3 tbsp olive oil
- 1 tsp sweet paprika
- 2 lemons
- Salt and ground black pepper
- 14 oz potatoes (as a side)
- 1 cup long-grain white rice
- 2 cups water
- 1 medium onion
- 2 bell peppers (red or yellow)
- 5 oz lettuce
- 2 medium tomatoes
- 1 cucumber
Watch the original video
Watch on TikTokDirections
- 1
Chicken preparation: In a bowl, mix 2 tablespoons of olive oil, crushed garlic, paprika, the juice of one lemon, salt, and pepper. Coat the chicken pieces in this marinade and let rest for 10 minutes.
- 2
Cooking the chicken: Place the chicken in a baking dish. Roast at 390°F for 45 to 60 minutes, until the skin is golden brown and the meat is cooked through (juices should run clear when pierced).
- 3
Rice preparation: In a saucepan, sauté minced garlic in 1 tablespoon of olive oil. Add the dry rice and stir for 30 seconds to coat. Pour in 2 cups of salted water, cover, and cook over medium heat for 15-18 minutes until the water is absorbed.
- 4
Pepper preparation: Slice the bell peppers into strips. Thinly slice the onion. Sauté together in a skillet with 1 tablespoon of olive oil for 5 to 7 minutes. Season with salt and pepper.
- 5
Salad preparation: Wash and drain the lettuce. Dice the tomatoes and cucumber. Toss in a salad bowl with the juice of the second lemon, 1 tablespoon of olive oil, salt, and pepper.
- 6
Plating: Assemble all components on plates. Serve hot and enjoy immediately.
💡 Chef's Tip
Chef's tip: Baste the chicken with the pan juices halfway through roasting for even crispier, golden skin. For more flavorful rice, replace the water with a light chicken broth. Leftovers can be stored in the refrigerator for 2 days.
