Honey-Rosemary Chicken with Oranges and Rice

1. 1 Chicken thighspack 900 g ≈ $3.81 170 g
2. 2 Oranges≈ $3.77 per kg 130 g
3. 3 Honey 8 g
4. 4 Fresh rosemarypack 20 g ≈ $2.00 2 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Basmati ricepack 500 g ≈ $3.50 45 g
7. 7 Olive oil 8 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C).

2. Season chicken¹ thighs with salt, pepper, minced garlic⁵, honey, and olive oil.

3. Slice orange² into rounds, drizzle some juice over the chicken¹, and sprinkle with rosemary.

4. Place chicken¹ and oranges² in a baking dish; roast 40 minutes until skin is golden and juices run clear.

5. While chicken¹ bakes, rinse rice, cover with 90 ml water, add salt, and simmer covered 12–15 minutes until tender.

6. Rest chicken¹ 5 minutes, then serve with rice and pan juices.