Savory Citrus-Herb Chicken with Garlic-Infused Rice and Roasted Veggies

Begin by preheating your oven to 400°F. In a small bowl, mix together the zest and juice of 1 orange, 1 lemon, and 2 tablespoons of olive oil.

Add 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and salt and pepper to taste. Whisk until well combined.

Place 4 chicken thighs in a baking dish and pour the citrus marinade over them, ensuring they are well coated.

Let the chicken marinate for at least 15 minutes while you prepare the rice and vegetables. Rinse 1 cup of long-grain rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice with 2 cups of chicken broth and 2 minced garlic cloves.

Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

While the rice is cooking, chop 1 bell pepper, 1 zucchini, and 1 red onion into bite-sized pieces. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper, and spread them out on a baking sheet.

Once the chicken has marinated, place the baking dish in the oven alongside the vegetables. Roast everything for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

Once done, fluff the rice with a fork and serve it on plates topped with the roasted chicken and vegetables.

Garnish with fresh parsley and a sprinkle of additional citrus zest for an extra pop of flavor.