Roasted Chicken with Basil Lemon Butter and Almonds over Creamy Zucchini Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them on a baking tray or oven dish.

2. 2

   In a small bowl, mix 4 g salt, 2 g black pepper, the sweet paprika, garlic powder, and 15 ml olive oil. Rub this mixture over the chicken thighs on both sides.

3. 3

   Roast the chicken for 30 to 35 minutes at 220 °C / 425 °F, until the skin is golden and the meat is fully cooked through.

4. 4

   While the chicken roasts, mix the unsalted butter, lemon zest, lemon juice, and chopped fresh basil in a bowl until evenly combined into a compound butter.

5. 5

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove and set aside.

6. 6

   In a medium saucepan, heat the remaining 15 ml olive oil over medium heat. Add the onion and cook for 3 minutes. Stir in the zucchini and cook 4 more minutes.

7. 7

   Add the long-grain rice to the saucepan and cook for 1 minute. Pour in the hot chicken broth, add the remaining 4 g salt and 1 g black pepper, stir, and bring to a boil.

8. 8

   Reduce the heat, cover, and cook the rice for 15 to 18 minutes, until tender and the liquid is absorbed. Turn off the heat and let it rest for 3 minutes.

9. 9

   Stir the cream cheese and grated Parmesan into the rice until it becomes creamy and silky.

10. 10

    When the chicken comes out of the oven, immediately spoon the basil lemon butter over the hot thighs so it melts. Sprinkle the toasted almonds on top.

11. 11

    Serve the roasted chicken over the creamy zucchini rice, spooning the pan juices over each portion.