Oven-Baked Chicken with Roasted Red Pepper, Oregano and Lemon Butter over Creamy Leek Rice

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with the olive oil.

2. 2

   2. In a small processor or using an immersion blender, blend the roasted red bell pepper with the butter, garlic, dried oregano, lemon zest, 15 ml (1 tbsp) lemon juice, sweet paprika, 4 g salt, and black pepper until smooth.

3. 3

   3. Place the chicken thighs in a bowl and coat them all over with the red pepper butter mixture. Transfer the chicken to the baking dish, skin side up.

4. 4

   4. Bake the chicken for 15 minutes at 220 °C / 425 °F. Then lower the temperature to 200 °C / 400 °F and continue baking for 20 to 25 more minutes, until browned and fully cooked.

5. 5

   5. While the chicken bakes, make the rice. In a medium skillet or wide saucepan, cook the leek with any juices released from the chicken if desired for extra flavor, or with a spoonful from the baking dish, over medium heat for 4 minutes until tender. If preferred, use a small extra spoonful of olive oil from the dish.

6. 6

   6. Add the long-grain rice to the leek and stir for 1 minute to lightly toast it. Pour in the hot chicken broth and the remaining 4 g salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender.

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   7. Uncover the rice and stir in the heavy cream, the remaining lemon juice, fresh parsley, and fresh chives. Stir gently for 1 to 2 minutes until creamy.

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   8. Remove the chicken from the oven and let it rest for 5 minutes. Serve the creamy leek rice as a base and place the baked chicken on top with the pan juices spooned over.