About the Recipe
Are you looking for an easy dinner? This is it! One complete meal, all made on one sheet pan.
I’m obsessed with this elevated wire-rack sheet pan, you can cook something on the bottom and something on top at the same time. Even the rice cooks perfectly underneath while soaking up all those delicious flavors from the chicken. Add a fresh, crunchy cabbage slaw and dinner is ready.
Ingredients
Chicken Thighs
• About 2 lbs boneless, skinless chicken thighs
• 3 tbsp oil
• 2 tsp salt
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp black pepper
Carrot Curry Rice
• 2 cups basmati rice, washed and drained
• 1 carrot, peeled and grated
• 2 tsp salt
• 2 tsp curry powder
• 1 tsp turmeric
• 4 cups chicken stock (or water)
Cabbage Slaw
• ½ purple cabbage, thinly sliced
• 4–5 green onions, finely chopped
• ½ bunch cilantro, finely chopped
• ¼ cup white vinegar
• ¼ cup olive oil
• 2 tsp salt
• 1 tbsp sugar
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Preparation
Directions:
Add the chicken thighs to a bowl. Drizzle with the oil, add all the spices, and mix well, making sure every piece is evenly coated. Cover and set aside.
Preheat your oven to 375°F (190°C).
Wash and drain the basmati rice and add it to the sheet pan. Peel and grate the carrot directly over the rice. Add the salt, curry powder, turmeric, and chicken stock and mix well.
Place the wire rack directly over the rice and arrange the marinated chicken thighs on top. Cover first with parchment paper and then tightly with foil (the parchment creates a barrier so the aluminum foil doesn’t come into direct contact with the food). Seal everything very well so the steam stays trapped inside and cooks the rice.
Bake covered for 30 minutes, then check the rice. If it is nearly cooked, remove the parchment and foil and bake uncovered for another 15 minutes, until the chicken is beautifully golden and cooked through. For extra color, broil for an additional 3–5 minutes.
If the rice still needs more time after the first 30 minutes, keep everything covered and bake for up to 45 minutes total, then uncover and bake for another 15 minutes.
While everything is baking, prepare the slaw. Add the shredded cabbage, green onions, and cilantro to a bowl. Pour over the vinegar and olive oil, add the salt and sugar, and toss everything together really well.
Serve the chicken thighs whole or slice them up and make a bowl with the curry carrot rice and crunchy cabbage slaw.
And trust me, the leftovers are even better the next day!