Herb-Infused Roasted Chicken Legs with Tomato Rice & Parmesan Iceberg Salad

This rustic, one-pan feast pairs golden, herb-kissed chicken legs with fragrant tomato rice and a crisp Parmesan-tossed iceberg salad. Chicken legs are gently brined with baking soda for extra-tender meat, rubbed with Herbs de Provence and chicken seasoning, then roasted in butter and oil until the skin crackles. Meanwhile, rice simmers in tomato-ey broth enriched with dried parsley and savory aromatics, soaking up every drop of flavor. A simple salad of shredded iceberg lettuce, red onion, and slivers of Parmesan, dressed with olive oil and chili flakes, cleanses the palate and adds a bright counterpoint. With everyday ingredients and straightforward technique, this meal delivers comfort-food satisfaction worthy of a Sunday supper or a cozy weeknight dinner.

Cooking Time

Preparation: 20 minutes
Brining (optional): 15 minutes
Roasting: 45–50 minutes
Rice Simmer: 20 minutes (concurrent)
Salad Assembly: 10 minutes
Total Active Time: approx. 50 minutes
Total Elapsed Time: approx. 1 hour 10 minutes

Ingredients

Chicken & Tomato Rice

• 6 chicken legs (drumsticks, ≈1.2 kg)

• 5 g (1 tsp) sodium bicarbonate

• 30 ml (2 tbsp) vegetable oil

• 40 g (3 tbsp) unsalted butter

• 1 g (¼ tsp) Herbs de Provence, plus extra for garnish

• 2 g (½ tsp) chicken seasoning

• 2 g (½ tsp) fine salt

• 1 g (¼ tsp) ground black pepper

• 250 g (1¼ cups) long-grain white rice, rinsed until water runs clear

• 500 ml (2 cups) water (for rice)

• 30 g (2 tbsp) tomato paste

• 2 g (½ tsp) dried parsley

• 250 ml (1 cup) water (for tomato rice finish)

• 1 small red onion, finely chopped

Parmesan Iceberg Salad

• 2 heads iceberg lettuce (≈250 g), shredded

• 2 small onions, thinly sliced

• 50 g (1½ oz) Parmesan cheese, shaved or grated

• 1 g (½ tsp) chili flakes

• 1 g (¼ tsp) ground black pepper

• 2 g (½ tsp) salt

• 30 ml (2 tbsp) extra-virgin olive oil

Step-by-Step Cooking Directions

1. Optional Baking-Soda Brine:

   • In a bowl, dissolve 5 g sodium bicarbonate in 250 ml cool water. Submerge chicken legs for 15 minutes to tenderize. Rinse and pat dry thoroughly.

2. Season & Sear Chicken:

   • Preheat oven to 200 °C (400 °F).

   • In a small bowl, mix 1 g Herbs de Provence, 2 g chicken seasoning, 2 g salt, and 1 g pepper.

   • Rub seasoning all over each leg.

   • Heat 30 ml vegetable oil and 40 g butter in an ovenproof skillet over medium-high heat. When foaming subsides, place legs skin-side down. Sear 4–5 minutes until golden brown; flip and cook 2 minutes more.

3. Prepare the Tomato Rice:

   • While chicken sears, heat a medium saucepan over medium heat. Add a drizzle of oil. Sauté chopped red onion 2 minutes until translucent.

   • Stir in 250 g rice, coating grains in onion and oil for 1 minute.

   • Add 500 ml water, 30 g tomato paste, and 2 g dried parsley. Bring to a boil, then reduce to low, cover, and simmer 15 minutes.

   • After 15 minutes, add the remaining 250 ml water for a saucy finish. Stir, recover, and cook 5 minutes until rice is tender and liquid absorbed.

4. Roast Chicken to Finish:

   • Transfer seared chicken legs, skin-side up, into the preheated oven (in the same skillet). Roast 45–50 minutes, basting once after 25 minutes with pan juices, until the legs register 75 °C (165 °F) internally and the skin is crisp.

5. Assemble the Parmesan Iceberg Salad:

   • In a large bowl, combine shredded lettuce and sliced onions.

   • Season with 2 g salt, 1 g pepper, and 1 g chili flakes.

   • Drizzle 30 ml olive oil and toss gently.

   • Add 50 g Parmesan shavings and toss lightly to coat.

6. Serve:

   • Spoon tomato rice onto plates, top with two chicken legs, and garnish with an extra sprinkle of Herbs de Provence.

   • Serve the Parmesan iceberg salad on the side for contrasting crunch and brightness.

Nutritional Information (per serving, serves 6)

• Calories: 580 kcal

• Protein: thirtytwo g

• Fat: thirty g (Saturated: 12 g)

• Carbohydrates: 45 g (Fiber: 3 g; Sugars: 4 g)

• Sodium: 780 mg

The Origins and Popularity of the Recipe

Roasting chicken legs with herbs is a time-honored tradition in French and Provençal cooking, where local herbs impart an aromatic bouquet. Tomato-based rice draws influence from Mediterranean pilafs and Spanish arroz rojo. Combining rustic roast chicken with vibrant rice and a simple salad reflects modern comfort cuisine’s emphasis on one-pan meals, seasonal produce, and bold yet accessible flavors.

Reasons Why You’ll Love the Recipe

• Effortless One-Pan Roast: Minimal cleanup; sear and roast in the same skillet.

• Tender, Juicy Meat: Baking-soda brine and butter basting yield fall-off-the-bone texture.

• Flavorful Rice Base: Tomato paste and parsley infuse the rice with savory depth.

• Fresh, Crunchy Salad: Iceberg and Parmesan cut through the richness for a balanced plate.

• Crowd-Pleaser: Generous portions and vibrant colors wow guests and family.

Health Benefits

• Lean Protein: Chicken legs supply protein and essential B vitamins.

• Vegetable Fiber & Phytonutrients: Onions, peppers in rice, and lettuce deliver vitamins and antioxidants.

• Tomato Lycopene: Tomato paste provides heart-healthy lycopene.

• Herbs & Spices: Herbs de Provence offer anti-inflammatory properties; chili flakes support metabolism.

Serving Suggestions

• Warm Bread: Crusty baguette or flatbread to mop up pan juices.

• Pickled Veg: Serve with quick-pickled carrots or cucumbers for acidity.

• Wine Pairing: A medium red like Grenache or a white Chardonnay complements the herbs.

• Beverage: Sparkling water with lemon or a crisp lager balances richness.

Common Mistakes to Avoid

• Skipping Brine: Dry chicken lacks tenderness—brining (even briefly) improves texture.

• Overcrowding Pan: Leaves too much moisture—sear in batches if needed.

• Under-rinsing Rice: Unscented long-grain rice requires thorough rinsing to prevent stickiness.

• Overbaking: Check internal temp at 45 minutes to avoid drying; rest allows carryover cooking.

Pairing Recommendations

• Beer: Belgian witbier or pale ale echoes the herbaceous notes.

• Non-Alcoholic: Iced mint tea or citrus-infused water refreshes the palate.

Cooking Tips

• Test Doneness: Use an instant-read thermometer.

• Stovetop to Oven: Ensure skillet is oven-proof—use cast iron or stainless steel.

• Salad Chill: Keep lettuce and onions refrigerated until serving to maintain crispness.

Similar Recipes to Try

• Mediterranean Lemon Chicken with Rice: Bright citrus marinade.

• One-Pot Chicken and Mushroom Pilaf: Earthy mushrooms replace tomato rice.

• Moroccan Chicken Tagine with Couscous: Spiced with cinnamon and preserved lemons.

Variations to Try

• Spicy Harissa: Stir harissa paste into rice for heat.

• Herb Swap: Use thyme and rosemary instead of Herbs de Provence.

• Vegetarian Swap: Replace chicken with firm tofu, roast the same way.

• Grain Swap: Use brown rice or quinoa for added fiber.

Ingredient Spotlight

Sodium Bicarbonate (Baking Soda): A gentle brining agent that raises meat pH, increasing moisture retention and resulting in extra-tender, juicy chicken when roasted.

Conclusion

This Herb-Infused Roasted Chicken Legs with Tomato Rice & Parmesan Iceberg Salad brings together classic techniques and simple ingredients for an unforgettable meal. With tender chicken, richly flavored rice, and a bright salad, it offers a balanced, flavorful plate that’s as fun to prepare as it is to eat. Perfect for weeknight feasts and special gatherings alike—enjoy the harmony of textures and tastes in every bite!

10 Comprehensive FAQ Section

1. Can I skip the baking-soda brine?
   Yes, but your chicken may be slightly less tender—marinating in oil and herbs can help compensate.

2. What if I don’t have Herbs de Provence?
   Use a blend of dried thyme, rosemary, oregano, and marjoram.

3. Can I use brown rice?
   Substitute brown rice, but increase simmer time to 40–45 minutes and add more liquid as needed.

4. Is the recipe gluten-free?
   Yes, all ingredients are naturally gluten-free.

5. How do I store leftovers?
   Refrigerate chicken and rice separately in airtight containers for up to 3 days; salad up to 1 day.

6. Can I reheat the dish?
   Gently reheat in a 160 °C (325 °F) oven or microwave, sprinkling a little water to prevent dryness.

7. What’s a good sauce to serve?
   A simple yogurt-garlic sauce or chimichurri pairs beautifully.

8. Why did my rice stick together?
   Rinse rice thoroughly and avoid stirring during simmer.

9. Can I cook on the stovetop only?
   Yes—cover the seared chicken in the same pan and simmer gently, but the skin won’t be as crisp.

10. How spicy is the recipe?
    It’s mildly seasoned—add chili flakes or harissa for heat if desired.