rep: 20 min | Cook: 45 min | Total: 1 hr 5 min | Servings: 4 | Calories: ~620 per serving
Introduction
Ever had a plate where every bite competes for attention?
The chicken comes out with crispy edges and juicy meat underneath. Meanwhile, the rice is rich, flavorful, and lightly infused with tomato. In addition, the creamy green bean salad adds a fresh and cooling balance to the dish.
Altogether, it’s the kind of dinner that feels like a true homemade meal without requiring anything fancy. It’s warm, comforting, filling, and perfect for going back for seconds.
Ingredients
For the chicken
8 chicken drumsticks
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder 
1 tsp onion powder
1 tsp dried parsley 
1 tsp salt
½ tsp black pepper
½ tsp chili flakes (optional)
1 tbsp melted butter
For the tomato rice
1 cup long grain rice
2 tbsp tomato paste 
2 cups chicken stock
1 tbsp olive oil
½ tsp paprika
Salt to taste
For the creamy green bean salad
250 g (9 oz) green beans, trimmed
250 g (9 oz) potatoes, cooked and cubed
½ cup kidney beans
3 tbsp mayonnaise
2 tbsp plain yogurt
1 tsp Dijon mustard
Salt and black pepper
Instructions:
Crispy Roasted Chicken with Spiced Rice and Creamy Bean Salad
Prepare the Chicken
First, preheat the oven to 220°C / 425°F. Then, pat the chicken dry using paper towels. After that, coat it with olive oil, paprika, garlic powder, onion powder, parsley, salt, pepper, and chili flakes. Make sure the chicken is evenly covered with the seasoning mixture for maximum flavor.
Next, arrange the chicken on a baking tray. Roast it in the oven for about 40–45 minutes, turning it once halfway through cooking. Meanwhile, melt some butter. During the last 10 minutes, brush the chicken with the melted butter to create a rich golden finish.
Cook the Spiced Rice
While the chicken is roasting, prepare the rice. Heat olive oil in a pot over medium heat. Then, stir in the tomato paste and paprika, cooking for about 1 minute until fragrant.
Afterward, add the rice and mix well so the grains absorb the flavors. Pour in the stock and bring everything to a gentle simmer. Once simmering, cover the pot and cook for 15–18 minutes. Finally, let the rice rest for 5 minutes before fluffing it with a fork.
Prepare the Salad
At the same time, boil the green beans in salted water for 4–5 minutes. Then, drain them and allow them to cool slightly.
In a large bowl, combine the potatoes, kidney beans, green beans, mayonnaise, yogurt, mustard, salt, and pepper. Mix everything thoroughly until the salad becomes creamy and well combined.
Serve
Finally, plate the spiced rice and place the roasted chicken on top. Sprinkle with freshly chopped parsley for extra freshness. Serve immediately alongside the creamy bean salad for a complete and satisfying meal..