Savory Citrus-Infused Chicken Thighs with Garlic Herb Rice and Roasted Broccoli

Begin by marinating the chicken thighs in a mixture of orange juice, lemon juice, minced garlic, olive oil, salt, and pepper for at least 30 minutes.

Preheat your oven to 400°F (200°C) while the chicken marinates. Spread the marinated chicken thighs on a baking sheet lined with parchment paper, ensuring they are evenly spaced.

Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

While the chicken is roasting, rinse 1 cup of long-grain rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 2 cups of chicken broth, 1 tablespoon of olive oil, and a pinch of salt.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.

In the last 10 minutes of the chicken's cooking time, toss 2 cups of broccoli florets with olive oil, salt, and pepper, and spread them on a separate baking sheet.

Roast the broccoli alongside the chicken until tender and slightly charred. Once everything is cooked, fluff the rice with a fork and stir in 2 tablespoons of chopped fresh parsley and 1 teaspoon of lemon zest for added flavor.

Serve the citrus-infused chicken thighs over a bed of garlic herb rice, with roasted broccoli on the side for a colorful and nutritious meal.