Spicy Herb Chicken with Baby Potatoes, Broccoli & Garlic Rice
Description
This dish combines juicy, herb-spiced chicken pan-seared to golden perfection, tender roasted baby potatoes, crisp-steamed broccoli, and fragrant garlic rice. It delivers a balance of heat, herbs, and comfort—perfect for a weeknight dinner or a flavorful weekend meal.
Time Overview
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Servings: 3–4
Ingredients
For the Spicy Herb Chicken
4 boneless chicken breasts or thighs
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1–2 tsp chili flakes (adjust to preference)
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tbsp lemon juice
1 tbsp fresh parsley or cilantro (optional)
For the Baby Potatoes
500 g baby potatoes, halved
1 tbsp olive oil
½ tsp salt
½ tsp pepper
½ tsp rosemary or thyme
Optional: 1 tbsp butter for more richness
For the Broccoli
1 large head broccoli, cut into florets
Salt to taste
1 tbsp olive oil (optional)
For the Garlic Rice
1 cup long-grain rice (jasmine or basmati)
2 cups water or chicken broth
1 tbsp olive oil
4–5 garlic cloves, minced
½ tsp salt
Optional: 1 tbsp chopped parsley
Instructions
1. Prepare the Chicken (Marinate & Cook)
Pat chicken dry.
In a bowl, mix: olive oil, salt, pepper, chili flakes, smoked paprika, garlic powder, onion powder, oregano, thyme, and lemon juice.
Coat chicken evenly and marinate 10 minutes (or up to 4 hours in the fridge).
Heat a skillet on medium-high with a splash of oil.
Cook chicken 5–6 minutes per side (thighs may need 7–8 minutes) until golden and cooked through (internal temp: 75°C / 165°F).
Rest for 5 minutes before slicing.
2. Roast the Baby Potatoes
Preheat oven to 200°C (400°F).
Toss potatoes with olive oil, salt, pepper, and rosemary.
Spread on a tray cut-side down.
Roast 25–30 minutes until crispy and tender.
Optional: toss with a little butter after roasting.
3. Cook the Broccoli
Option A — Steam
Steam florets for 4–5 minutes until bright green and tender-crisp.
Season with a pinch of salt and butter.
Option B — Pan-Sauté
Heat a splash of oil.
Add broccoli, sauté 3–4 minutes, then cover for 2 minutes to steam.
4. Make the Garlic Rice
Rinse rice until water runs clear.
In a pot,or heat oil.
Add minced garlic—sauté 30 seconds until fragrant.
Add rice and stir 1 minute.
Pour in water/broth and add salt.
Bring to a boil → lower heat → cover → simmer 15 minutes.
Turn off heat, rest 5 minutes, fluff with a fork.
Mix in parsley (optional).
5. Assemble the Dish
Plate a scoop of garlic rice.
Add roasted baby potatoes and broccoli.
Slice and place the spicy herb chicken on top.
Optional drizzle: olive oil + lemon + chili flakes + herbs.
Flavor Profile
Spicy: chili flakes + smoked paprika
Herby: oregano, thyme, rosemary
Savory: garlic and browned chicken
Comforting: buttery potatoes and aromatic rice
Q&A: Common Questions
1. Can I make this dish less spicy?
Yes! Reduce chili flakes to ¼–½ tsp or remove them entirely.
2. Can I use chicken with skin?
Absolutely—skin-on thighs will be even juicier. Just sear skin-side down first.
3. Can I air-fry the potatoes?
Yes. Air fry at 200°C (400°F) for 15–18 minutes, shaking halfway through.
4. How do I store leftovers?
Store in airtight containers for up to 3 days.
Reheat in microwave or pan with a splash of broth/water.
5. Can I swap broccoli for another vegetable?
Yes—green beans, carrots, asparagus, or mixed veggies work great.
6. What if I want more sauce?
Make a quick sauce by deglazing the chicken pan with:
¼ cup chicken broth + 1 tbsp butter + squeeze of lemon.
7. Can I use fresh herbs instead of dried?
Yes. Use 3× the amount of fresh herbs.