Orange & Black Pepper Roasted Chicken with Cilantro-Garlic Rice and Blistered Green Beans

STEP 1: MARINATE

Coat chicken in marinade and refrigerate covered for 4 hours, or at least 30 mins.

STEP 2: ROAST

Heat oven to 375°F. Add red onion to pan and toss with olive oil and pepper. Lay chicken on top. Roast for 50–75 mins, depending on the size of the quarters. Check internal temp around 45 mins. Aim for 175–185°F in the thickest part. Remove chicken and onions from pan and retain the drippings.

STEP 3: RICE

While chicken roasts, rinse the rice and drain well. Heat olive oil in a saucepan over medium-low heat. Add rice and toast. Add garlic and sauté briefly until fragrant then add stock and simmer covered until tender, about 15 minutes. Let rest covered for 10 minutes. Fold in the chopped cilantro just before serving.

STEP 4: CRISPY TOPPING

Toast sesame seeds in a dry skillet over medium-low heat, until fragrant and golden. Set aside. Fry shallot rings in olive oil. Remove and drain on a paper-towel-lined plate, uncovered. Season with salt and combine with sesame seeds.

STEP 5: ORANGE PEPPER SAUCE

Recipe for the Orange Pepper Sauce is provided on an external blog (link in bio): www.CasitaMade.com/post/orange-pepper-chicken.

STEP 6: GREEN BEANS

Sauté the green beans over medium-high heat until blistered and then add in chopped garlic. Top with shallots and sesame mixture and season with salt and black pepper to taste.