HERB-ROASTED CHICKEN LEG & SAVORY RICE

Name: HERB-ROASTED CHICKEN LEG & SAVORY RICE
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 large chicken leg quarter (thigh & drumstick); 1 tbsp olive oil or melted butter; Dry rub: salt, black pepper, garlic powder, and paprika; 1/2 cup long-grain white rice (uncooked); 1 1/2 cups mixed vegetables (carrots, broccoli, cauliflower, green beans); 3 tbsp savory brown gravy or pan drippings; Salt and pepper to taste

4 steps

Prep:15minCook:45min

A balanced, comforting classic: herb-roasted chicken leg quarter served with fluffy white rice, tender-crisp mixed vegetables, and a generous spoonful of savory gravy.

Updated at: Mon, 20 Apr 2026 20:07:52 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1404 kcal (70%)

Total Fat73.5 g (105%)

Carbs105.5 g (41%)

Sugars9.8 g (11%)

Protein70.7 g (141%)

Sodium2083.2 mg (104%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1chicken leg

large, quarter, thigh & drumstick

1 Tbspolive oil

½ cuplong-grain white rice

uncooked

1 ½ cupsmixed vegetables

carrots, broccoli, cauliflower, green beans

3 Tbspbrown gravy

savory, or pan drippings

Instructions

Step 1

Roast the Chicken: Preheat oven to 200°C. Pat the chicken dry, rub with oil, and season generously with the dry rub. Roast for 35–45 mins until skin is golden and internal temp reaches 75°C.

Step 2

Steam the Rice: While chicken roasts, rinse rice and boil in 1 cup of water with a pinch of salt. Cover and simmer for 15–18 mins until fluffy.

Step 3

Prepare Vegetables: Steam or boil the mixed vegetables for 5–7 mins until tender-crisp. Drain and season lightly.

Step 4

Final Touch: Prepare the gravy according to package instructions or use pan drippings. Plate the chicken alongside the rice and vegetables, topping the rice with a generous pour of gravy.