Tomato Leek Rice with Roasted Chicken
Juicy roasted chicken thighs on a bed of flavorful rice made with leeks, garlic, tomatoes, and a splash of white wine. Make the rice while the chicken roasts and dinner is on the table in about 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 4 chicken thighs, drizzled with olive oil and seasoned with salt and pepper
- 1 tablespoon olive oil
- 1 leek, thinly sliced (tough green parts removed)
- 2 cloves of garlic, minced
- ¼ cup dry white wine
- 1 can diced tomatoes with juice
- 1 tablespoon chopped parsley
- 1 teaspoon kosher salt
- 2 cups chicken stock
- 1 cup white rice
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with tin foil and place the chicken thighs on it, skin side up. Roast the thighs for approximately 30 minutes, or until the internal temperature reaches 165 degrees.
- Make the rice while the chicken roasts. Heat the olive oil in a large pan over medium heat. Add the sliced leek and garlic. Cook it for a couple minutes until it starts to soften.
- Add the wine and let it bubble and simmer until it almost disappears. Add the tomatoes, parsley, salt, chicken stock, and rice. Stir it all together, bring it to a boil, then reduce the heat to a simmer. Cover the pan and let it simmer for 20 minutes. Check on it every few minutes to make sure the rice doesn’t stick to the bottom of the pan. Once the rice is cooked, check the seasoning and add another 1/4-1/2 teaspoon of salt, if needed.
- To serve: Place the roasted chicken on top of the rice in the pan. Garnish with additional chopped parsley (optional)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 585
- Sugar: 4g
- Sodium: 969.2mg
- Fat: 37.3g
- Saturated Fat: 9.7g
- Unsaturated Fat: 24g
- Trans Fat: 0.2g
- Carbohydrates: 23.4g
- Fiber: 1.4g
- Protein: 36.8g
- Cholesterol: 192.7g
