Roasted Chicken with Vegetables, Rice, and Two Salads

 

Ingredients:

For the Roasted Chicken & Vegetables:

4 chicken drumsticks or thighs

3 medium potatoes (peeled and cut into wedges)

1 carrot (cut into chunks)

1 red bell pepper (sliced)

1 onion (cut into wedges)

3 cloves garlic (minced)

2 tbsp olive oil

1 tsp dried thyme

1 tsp paprika

1 tsp black pepper

1 tsp salt

1 tbsp soy sauce

1 tbsp lemon juice

For the Basmati Rice:

1 cup basmati rice

2 cups water

1 tbsp butter or oil

½ tsp salt

For the Creamy Pasta Salad:

1 cup cooked pasta (fusilli or penne)

½ cup mayonnaise

1 tbsp mustard

¼ cup chopped green onions

¼ cup chopped celery

¼ tsp black pepper

½ tsp salt

For the Coleslaw:

1 cup shredded cabbage (mix of green and purple)

½ cup shredded carrots

2 tbsp mayonnaise

1 tbsp lemon juice

½ tsp sugar

¼ tsp salt

Instructions:

1️⃣ Roasting the Chicken & Vegetables:

Preheat oven to 200°C (400°F).

In a large bowl, mix olive oil, garlic, thyme, paprika, black pepper, salt, soy sauce, and lemon juice.

Add chicken, potatoes, carrots, bell peppers, and onions to the bowl. Toss to coat evenly.

Transfer to a baking dish and roast for 40-45 minutes, flipping halfway until the chicken is golden and cooked through.

2️⃣ Cooking the Basmati Rice:

Rinse the rice under cold water until the water runs clear.

In a pot, bring water to a boil, then add the rice, butter, and salt.

Cover and cook on low heat for 12-15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

3️⃣ Making the Creamy Pasta Salad:

In a bowl, mix mayonnaise, mustard, black pepper, and salt.

Add cooked pasta, green onions, and celery. Stir until well combined.

Chill before serving.

4️⃣ Preparing the Coleslaw:

In a large bowl, mix mayonnaise, lemon juice, sugar, and salt.

Add shredded cabbage and carrots. Toss well.

Let it rest for 10 minutes to absorb flavors.