A simple, tasty meal that can be made and enjoyed within a lunch hour (with some practice). It involves some minor chopping, a hot oven, a microwave and a timer.

Oh, and this involves rice prepped from this recipe so please take a look at this beforehand. Note: this ISN’T required but rice soaked in the juices of the chicken + onions + seasonings is divine.

Equipments & Time Investment:

• Oven
• Microwave
• Tin foil or baking tray
• 35min

Yield:

• Single serving w/ a decent balance of protein + carbs + vegetables

Ingredients:

• Rice (see recipe here)
• 1x chicken thigh
  • We recommend bone-in with skin for more flavor but can be boneless without skin if that’s your preference
• 1/2 of an onion
  • We recommend sweet varieties like Vidalia but whatever you have on hand will do (including red onion)
• 1x sprig of spring onion
• Lemon juice
  • Fresh or bottled, doesn’t matter too much
• Cooking oil
  • Any fairly neutral oil will do (olive, canola, peanut, etc.) but if you want to get fancy, we highly recommend duck fat or bacon grease
• Spices & seasoning:
  • Salt
  • White pepper powder
  • Mustard powder
  • Cumin
  • Cayenne powder (optional)

Steps:

1. Preheat oven to 375°F

1. Preheat oven to 375°F

Oil up that tinfoil/baking pan to avoid food sticking

Chop up onions into slices

Roughly dice spring onion

Place chicken thigh on the center of baking sheet

Score chicken thigh in a rough grid pattern

This is to allow the seasoning to soak in during the cooking process

Uniformly season that bird (all to taste but we have recommendations below)

Salt the chicken (aim for 80-90% coverage)

Lightly dust with cumin, mustard powder, and white pepper powder

Apply cayenne powder (light dusting for a hint of heat)

Cover the seasoned chicken