Garlic Cilantro Chicken with Carrot Rice

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large bowl, mix the minced garlic, chopped cilantro, lime juice, olive oil, salt, and pepper.

3. 3

   Add the chicken legs to the bowl and coat them well with the mixture. Let it marinate for at least 15 minutes.

4. 4

   While the chicken is marinating, rinse the rice under cold water until the water runs clear.

5. 5

   In a medium saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped yellow onion and cook until translucent, about 5 minutes.

6. 6

   Add the grated carrots to the saucepan and cook for another 3 minutes.

7. 7

   Add the rinsed rice to the saucepan and stir to combine with the onions and carrots.

8. 8

   Pour in 2 cups of water and add the bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

9. 9

   While the rice is cooking, place the marinated chicken legs on a baking sheet lined with parchment paper.

10. 10

    Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.

11. 11

    Once the rice is done, remove the bay leaf and fluff the rice with a fork.

12. 12

    Serve the garlic cilantro chicken over the carrot rice and garnish with additional chopped cilantro if desired.