Family-Style Dilly Chicken Thighs & Rice
2x the delicious servings!
The flavors of the Mediterranean star in this easy meal for a crowd. You’ll serve juicy, dill-seasoned roasted chicken thighs over buttery rice, with a side of simple salt-and-pepper-roasted green beans and tomatoes. A creamy, lemony cucumber-dill tzatziki-style sauce rounds out this savory spread for dipping and drizzling as you like. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Dill
12 ounce
Green Beans
2 unit
Tomato
1 unit
Mini Cucumber
1 unit
Lemon
1 clove
Garlic
1.5 cup
Jasmine Rice
20 ounce
Chicken Thighs
6 tablespoon
Sour Cream
(Contains Milk)
1 cup
Feta Cheese
(Contains Milk)
Not included in your delivery
5 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Pick and roughly chop dill fronds. Trim green beans if necessary. Cut tomatoes into 1-inch-thick wedges. Trim and finely dice cucumber. Quarter lemon. Peel and mince or grate garlic.
In a small pot (medium pot for 8 servings), combine rice, 2¼ cups water, and a pinch of salt (4½ cups water for 8). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 18-20 minutes. Keep covered off heat until ready to serve.
While rice cooks, pat chicken* dry with paper towels. Rub with a large drizzle of olive oil; season all over with half the dill, salt, and pepper. Transfer chicken to a baking sheet; roast on top rack until chicken is cooked through, 20-25 minutes.
Meanwhile, toss green beans and tomatoes on a second baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until veggies are tender and green beans are lightly browned, 12-15 minutes.
In a medium bowl, combine cucumber, sour cream, remaining dill, a large drizzle of olive oil, juice from one lemon wedge (two wedges for 8 servings), and as much garlic as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 8 servings). Divide between plates and serve family style. Plate It Up: Divide rice between bowls. Top with roasted dilly chicken and veggies. Drizzle with tzatziki and garnish with feta. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
