Smoky Glazed Roasted Chicken with White Rice, Tomato-Pepper Sauce & Fresh Garden Salad

Smoky roasted chicken

• 4 chicken leg quarters, drumstick and thigh attached, about 12 oz (340 g) each, patted very dry
• 2 tbsp (30 ml) olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1 tsp dried thyme

Mahogany glaze

• 2 tbsp (32 g) tomato paste
• 1 tbsp (21 g) honey
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika

Tomato-pepper sauce

• 1 lb (450 g) ripe plum tomatoes, halved lengthwise
• 1 red bell pepper, quartered and seeded
• 4 garlic cloves, unpeeled
• 1 fresh red chili, halved and seeded, optional for heat
• 2 tbsp (30 ml) olive oil, divided
• ½ tsp kosher salt, plus more to taste
• ½ tsp smoked paprika

White rice

• 1½ cups (300 g) long-grain white rice, rinsed until the water runs mostly clear
• 2¼ cups (540 ml) water
• ½ tsp kosher salt
• 1 tbsp olive oil

Fresh garden salad

• 1 romaine heart, thinly shredded
• 2 small tomatoes, cut into wedges
• 1 small cucumber, sliced into thin rounds
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• ¼ tsp kosher salt

To finish

• 1 tbsp finely chopped fresh parsley, for the rice

1. Season and marinate the chickenPat the leg quarters very dry. Mix the 2 tbsp olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper and thyme into a paste and rub it over the chicken, working some under the skin. Let it stand at room temperature 30 minutes, or cover and refrigerate up to 12 hours.The chicken is coated in a deep brick-red paste with no dry patches.⏱ 30 min timer, marinate
2. Roast the chicken and the vegetablesHeat the oven to 425°F (220°C) with a rack in the upper third. Set a wire rack over a foil-lined rimmed baking sheet and place the chicken skin side up on it. On a second sheet, toss the tomatoes, pepper, garlic and chili with 1 tbsp of the oil and arrange cut sides up. Roast both for 30 minutes.The skin is browning and starting to render, and the tomatoes and pepper are soft with blistered, dark edges.⏱ 30 min timer, roast
3. Glaze and char the chickenWhisk the tomato paste, honey, olive oil, lemon juice and paprika. Brush it over the chicken and roast 12 to 15 minutes more, until the internal temperature reaches 175°F (79°C) at the thickest part of the thigh. Switch to the broiler for 2 to 3 minutes, watching closely, until deep mahogany with dark charred spots. Rest 5 minutes.A glossy, deep mahogany glaze with dark charred patches, and clear juices when the thigh is pierced.⏱ 15 min timer, glaze and roast
4. Make the tomato-pepper sauce and cook the riceStart the rice as soon as the glazed chicken goes in. Bring the rice, water, salt and olive oil to a boil, stir once, cover tightly, reduce to the lowest heat and cook 15 minutes, then rest covered 5 minutes. Meanwhile, squeeze the garlic from its skins and chop the roasted tomatoes, pepper and chili into a coarse mix, or pulse in a food processor. Simmer in a skillet with the remaining 1 tbsp oil, salt and paprika for 6 to 8 minutes, until thick and jammy.A chunky, deep red-orange sauce, thick enough to hold on a spoon, and rice that is tender with separate grains.⏱ 15 min timer, rice
5. Toss the garden saladCombine the romaine, tomato wedges and cucumber rounds in a bowl. Whisk the olive oil, lemon juice and salt together, drizzle over the salad just before serving and toss lightly.Crisp, bright salad with lightly coated leaves and no wilting.
6. Plate and serveFluff the rice with a fork and press it into a small bowl, then turn it out in a neat mound on each plate and sprinkle with the parsley. Spoon the sauce into a small dish. Set the chicken beside the rice, add the salad and serve right away.A neat mound of white rice with parsley, mahogany chicken, a dish of red sauce and a fresh salad on one plate.

• Dry skin is crisp skin. Pat the chicken very dry, and let the rub sit uncovered in the fridge for a few hours if you can.
• Use a wire rack. Hot air under the chicken browns the bottom and stops it from stewing in its own fat.
• Rub some seasoning under the skin so the meat is flavored, not just the surface.
• Glaze late. Honey and tomato paste burn at high heat. Brush on the glaze only for the last 12 to 15 minutes, and keep the broil short.
• Where the dark charred patches come from: the sugars in the honey and paste caramelizing under the broiler. Watch closely, since the char turns bitter after about 3 minutes.
• Doneness: dark meat is best at 175°F (79°C), measured at the thickest part of the thigh away from the bone. It should be at least 165°F (74°C).
• Rest 5 minutes before serving, so the juices stay in the meat.
• Sauce texture: chop by hand for a chunky sauce like the photo. A food processor works, but use short pulses so it doesn’t turn into a puree.
• Heat level: leave out the chili for a mild sauce, or keep the seeds for more kick.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. For 8 servings, roast on two racks and swap the pans halfway through.

Nutrition is an estimate per serving. Contains no common allergens as written. Honey is not suitable for babies under 1 year.

Easy swaps

Drumsticks or thighs: use 8 drumsticks (about 2½ lb / 1.1 kg) or 8 bone-in thighs. Drumsticks take 35 to 40 minutes in total, and thighs take 40 to 45.

Air fryer: cook drumsticks at 380°F (195°C) for 25 to 30 minutes, flipping halfway, then brush on the glaze for the last 5 minutes.

Grill: grill over medium heat with the lid closed for 35 to 45 minutes, turning often, and brush the glaze on for the last 8 minutes.

Sauce shortcut: use 1½ cups (360 ml) of jarred roasted red pepper and tomato sauce, simmered 5 minutes with the garlic and paprika.

Mild version: leave out the chili and cayenne, and use sweet paprika.

Rice: jasmine or basmati work, with the same ratio.

Dairy-free and gluten-free: this is already free of dairy, wheat and gluten as written. Check the tomato paste label.

Make ahead: marinate the chicken up to 12 hours ahead. The sauce keeps 4 days in the fridge, and the salad should be tossed just before serving.

Storage and reheating

Fridge: cool within 2 hours, then store the chicken, rice and sauce in separate airtight containers for 3 to 4 days.

Reheat: warm the chicken in a 375°F (190°C) oven for 15 to 20 minutes to 165°F (74°C). Reheat the rice with a splash of water, covered.

Freezer: the cooked chicken and sauce freeze up to 3 months. Do not freeze the salad.