Mediterranean Baked Chicken Thighs with Tzatziki Rice and Roasted Carrot Medley

Preheat the oven to 425°F (220°C).

Pat 8 chicken thighs dry with paper towels and place them in a large bowl.

Zest the lemon into the bowl, then cut it in half. Squeeze the juice from half the lemon over the chicken (about 1.5 tablespoons) and reserve the other half for later.

Mince 4 garlic cloves and add to the chicken along with 2 teaspoons dried oregano, 1 teaspoon paprika, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Toss the chicken until evenly coated with the marinade. Let sit while you prepare the vegetables.

Wash and peel 1 pound of carrots, then cut them into 2-inch long sticks (about 1/2 inch thick).

Peel and cut the red onion into 1-inch wedges.

On a large rimmed baking sheet, toss the carrots and onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Arrange the vegetables on one side of the baking sheet, leaving room for the chicken.

Place the chicken thighs skin-side up on the other side of the baking sheet.

Bake for 20 minutes, then drizzle 1 tablespoon honey over the carrots and continue baking for 10-15 minutes more, until chicken registers 165°F (74°C) internally and the skin is golden and crisp.

While the chicken and vegetables are roasting, prepare the rice. Rinse 1.5 cups rice under cold water until water runs clear.

In a medium saucepan, bring 3 cups chicken broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.

While the rice cooks, prepare the tzatziki. Grate the cucumber on the large holes of a box grater.

Place the grated cucumber in a clean kitchen towel and squeeze out excess moisture.

In a medium bowl, combine 1 cup Greek yogurt, the squeezed cucumber, juice from the remaining lemon half (about 1.5 tablespoons), 2 minced garlic cloves, 2 tablespoons chopped fresh dill, 1 tablespoon chopped mint leaves, and 1/4 teaspoon each of salt and black pepper. Stir well to combine.

When the rice is done, fluff with a fork and let stand covered for 5 minutes.

To serve, place a portion of rice on each plate. Fold 1/2 cup of the tzatziki sauce into the remaining rice and divide among plates.

Top each serving with 2 chicken thighs and a portion of the roasted carrot medley.

Serve the remaining tzatziki sauce on the side for dipping.