Baked Chicken Thighs with Rice Pilaf & Broccoli
A full plate, one oven.
$17.17 total
Ingredients & Cost Breakdown
| 10 chicken thighs (3.5 lb) | $6.97 |
| 2 cups rice | $0.70 |
| 1/2 cup chicken broth | $0.30 |
| 2 tbsp butter | $0.20 |
| 1 lb broccoli | $1.80 |
| 2 cloves garlic | $0.65 |
| Herbs & olive oil | $0.20 |
| Bagged Caesar salad kit, side | $3.75 |
| Garlic bread, side | $2.60 |
| Total | $17.17 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 10 chicken thighs (3.5 lb)
- 2 cups rice
- 1/2 cup chicken broth
- 2 tbsp butter
- 1 lb broccoli
- 1 head garlic
- Herbs & olive oil
- Bagged Caesar salad kit, side
- Garlic bread, side
How to Make It
- Preheat oven to 425°F. Season chicken thighs and roast skin-side up 30–35 minutes until crisp and cooked through.
- Cook rice with broth, butter, and garlic for extra flavor.
- Steam or roast broccoli until just tender, about 8 minutes.
- Plate chicken over rice pilaf with broccoli alongside.
- Serve with Caesar salad and garlic bread on the side.
No-Time-For-That Tip: Start thighs skin-side up in a hot oven — the fat renders out and crisps the skin without any extra effort.
