Oven Roasted Chicken with Basmati Rice Pilaf

I love buying chicken thighs when they're on sale at the grocery. They're super delicious grilled or roasted in the oven. Plus, they are perfect for easy weeknight meals. Seriously, these oven roasted chicken thighs with Basmati Rice Pilaf took less than 1 hour from start to finish. Now that's what I call easy weeknight cooking. As I was taking the chicken thighs out of the oven, Dr. Sweetpea walked through the door after a long day of work and devoured the chicken thighs and the rice in no time flat. This is definitely on our regular weeknight menu rotation. Dr. Sweetpea, approved!

Basmati Rice Pilaf with Dried Fruit and Almonds

(Source: Once Upon a Chef)

1 1/2 cups basmati rice

3 tablespoons unsalted butter

1/2 cup finely chopped yellow onions, from one small onion

1/2 teaspoon cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cinnamon

2 cloves garlic, minced

2 1/4 cups water

1 1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup dried fruit, such as currants, raisins or finely chopped dried apricots

1/4 cup sliced or slivered almonds, toasted until golden

Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.

Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.

Oven Roasted Chicken Thighs

(Source: America's Test Kitchen)

8 (6- to 8-ounce) bone-in chicken thighs, trimmed

1 1/4 teaspoons salt

Pepper

Vegetable oil spray

Adjust oven racks to middle and lowest positions, place rimmed baking sheet on lower rack, and heat oven to 450 degrees. Using metal skewer, poke skin side of chicken thighs 10 to 12 times. Season both sides of thighs with salt and pepper; spray skin lightly with vegetable oil spray. Place thighs skin side down on preheated baking sheet. Return baking sheet to bottom rack. If preparing sauce (see related recipes), place foil packet on middle rack. Roast chicken until skin side is beginning to brown and meat registers 160 degrees, 20 to 25 minutes, rotating pan and, if preparing sauce, removing foil packet after 10 minutes. Remove chicken from oven and heat broiler. While broiler heats, flip chicken skin side up. Broil chicken on middle rack until skin is crisp and well browned and meat registers 175 degrees, about 5 minutes, rotating pan as needed for even browning. Transfer chicken to platter and let rest for 5 minutes. While chicken is resting, finish sauce, if using. Serve chicken, passing sauce separately.