Savory Citrus-Herb Chicken with Garlic-Infused Rice and Roasted Rainbow Carrots

Begin by preheating your oven to 400°F (200°C). Next, prepare the marinade by whisking together the juice of 2 oranges, 1 lemon, 2 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, and salt and pepper to taste in a bowl.

Place 4 chicken thighs in a resealable plastic bag and pour the marinade over them, ensuring they are well coated.

Seal the bag and refrigerate for at least 30 minutes to allow the flavors to meld. While the chicken marinates, rinse 1 cup of jasmine rice under cold water until the water runs clear.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat, then add 3 minced garlic cloves and sauté until fragrant, about 1 minute.

Add the rinsed rice to the saucepan and stir to coat it in the oil. Pour in 2 cups of chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Meanwhile, wash and slice 4 rainbow carrots into thin sticks. Toss them in a bowl with 1 tablespoon of olive oil, salt, and pepper.

Spread the carrots on a baking sheet and roast in the oven for 20 minutes, or until they are tender and slightly caramelized.

After the chicken has marinated, remove it from the bag and place it on a greased baking sheet. Bake the chicken in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

Once everything is cooked, fluff the garlic-infused rice with a fork and serve it on plates topped with the roasted carrots and the citrus-herb chicken.

Garnish with fresh parsley and lemon wedges for an extra pop of flavor.