Slather Greek yogurt and your favorite chili crisp on chicken thighs, roast in a hot oven, and you’ll be rewarded with juicy, tender meat with a delightful orange-tinged exterior. But the best part of this sheet-pan dinner comes after the chicken is cooked: Spread cooked rice into the pan’s juices, then slide the baking sheet back into the oven. As the rice soaks up the deeply savory sauce, it will crisp in spots, creating a texture that’s somewhere between chewy-fluffy steamed grains and a freshly toasted pita chip. And when it comes to chili crisp, we love the iconic and easy-to-source Lao Gan Ma, but specialty brands like Fly By Jing are great too—just make sure the one you use is not too spicy, which will overpower the dish.
More great chicken and rice recipes this way: One-Pot Chicken Thighs With Cilantro Rice and Beans; Spiced Coconut Chicken Rice; Nana’s Chicken and Rice Stew.
