Cookwith

Name: Garlic-Brined Chicken Thighs with Herbed Rice and Roasted Carrots
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs; 3 cups water (for brine); 2 tbsp kosher salt; 2 garlic cloves, smashed; 1 cup long-grain white rice; 2 cups water (for rice); 1/2 tsp dried thyme; 1 tbsp olive oil; 2 medium carrots, peeled and cut into sticks; 1/2 tsp smoked paprika; 1/2 tsp black pepper; 1/2 tsp salt (for carrots); 1 tbsp fresh parsley, chopped (optional, for garnish); Lemon wedges, for serving

Garlic-Brined Chicken Thighs with Herbed Rice and Roasted Carrots

SpicedSpinach2110

This meal is all about maximizing flavor with affordable ingredients. The secret is a quick garlic brine for the chicken thighs, inspired by test kitchen best practices—this keeps the meat juicy and flavorful. Searing the brined chicken delivers crispy skin, while the simple herbed rice brings subtle aromatics. Roasted carrots round out the plate with natural sweetness and a pop of color. A squeeze of lemon brightens up the whole dish, making this budget-friendly dinner taste like a treat.

Ingredients

Instructions

Prepare the chicken brine: In a medium bowl, dissolve 2 tbsp kosher salt in 3 cups water. Add smashed garlic cloves and chicken thighs. Refrigerate and brine for 20 minutes while you prep the veggies.
Heat oven to 425°F (220°C).
On a baking sheet, toss carrot sticks with olive oil, smoked paprika, salt, and black pepper. Spread in a single layer. Roast for 18-22 minutes, turning halfway, until tender and caramelized.
Drain chicken thighs and pat dry with paper towels. Season lightly with black pepper.
In a medium saucepan, combine rice, 2 cups water, dried thyme, and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
While rice cooks, heat a skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden and crisp (about 4-5 minutes). Flip and cook another 5-7 minutes, until juices run clear and internal temperature reaches 165°F (74°C).
Fluff rice with a fork and stir in chopped parsley if using. Plate rice, top with chicken thighs, and serve with roasted carrots and lemon wedges.