Barbecue Chicken Thighs with Savory Rice and Roasted Vegetables

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, combine the chicken thighs and barbecue sauce, ensuring the chicken is well coated. Let it marinate for at least 30 minutes for better flavor.

3.While the chicken is marinating, rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.

4.In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, a pinch of salt, and reduce the heat to low. Cover and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

5.In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sliced carrots, seasoning with salt and pepper. Sauté for about 5-7 minutes until the vegetables are slightly softened.

6.Push the vegetables to the side of the skillet and add the marinated chicken thighs, skin side down. Sear for about 4-5 minutes until the skin is golden brown.

7.Flip the chicken thighs over, then pour any remaining barbecue sauce over the top. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

8.Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving.

9.Fluff the rice with a fork and serve it alongside the barbecue chicken thighs and roasted vegetables.