Lemon-Rosemary Roasted Chicken Thighs with Carrot and Brown Rice Salad

Lemon-Rosemary Roasted Chicken Thighs with Carrot and Brown Rice Salad
Recipe Type: Main Course
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 4
Chill this salad overnight and serve at room temperature the next day – it tastes even better!
  • 4 medium chicken thighs, bone-in, with skin
  • Juice and zest of 1 lemon
  • 2 cloves garlic, minced
  • 2 Tbsp chopped fresh rosemary
  • 1/2 tsp salt (coarse kosher or sea salt is preferred)
  • Freshly ground pepper, to taste
  • SALAD:
  • 1 1/2 cups cooked brown rice (microwave or quick cooking rice will save time!)
  • 1 cup shredded carrot – about 3 medium carrots (using a food processor or a box shredder)
  • ½ cup chopped green onion
  • ¼ cup raisins
  • ¼ cup sliced almonds, lightly toasted
  • Juice and zest of 1 lemon
  • 1 Tbsp olive oil
  • Freshly ground pepper, to taste
  • ½ cup chopped fresh parsley or cilantro (optional)
  1. Preheat oven to 425 degrees and line a rimmed baking sheet with tin foil.
  2. In a small bowl, combine lemon zest and juice through ground pepper. Lay the chicken thighs out on the foil and using your fingers, separate the skin from the meat, creating a pocket. Stuff the lemon-rosemary mixture into each of the 4 chicken thigh “pockets” and season outside of skin with additional salt and pepper.
  3. Roast in oven, uncovered, until cooked through and golden brown, about 25-30 minutes.
  4. While chicken roasts, cook or reheat brown rice.
  5. Remove chicken from oven and let sit 5 minutes. Remove skin, being careful to maintain seasonings on top of meat. Serve on bone.
  6. Combine warm cooked brown rice with remaining ingredients (carrot through olive oil) and season to taste with pepper. Stir in chopped herbs if desired, and serve warm.
Serving size: 3 oz chicken thigh (no skin); 1 cup salad Calories: 356 Fat: 15g Carbohydrates: 33g Sugar: 9g Sodium: 384mg Fiber: 4g Protein: 25g
3 Protein 1 Starch 1 Fruit 1 Vegetable 1 Healthy Fat