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Roasted Chicken Thighs, Rice and Brussel Sprouts in 30 Minutes

You can put together dinner under 30 minutes by following my rule of "The Best Things in Life are in Threes"! Selecting Chicken Thighs, Rice, and Brussel Sprouts, you've covered the three food groups: a protein, starch and a vegetable. Add my Blended Oil Seasoning, and some fresh garlic, and Voila! Using disposable aluminum pans make clean up easy!
Prep Time 15 minutes
Cook Time 15 minutes


  • 9" x 12" Aluminum Plans (2)


  • 4 Chicken Thighs (Boneless if preferred)
  • 1 lb Raw Brussel Sprouts
  • 2 cups Cooked Rice Uncle Ben's Ready Rice, or 1 cup uncooked
  • 1/4 cup Madeline's Blended Oil Seasoning
  • 1/2 Red, Orange or Yellow Pepper
  • 1/4 cup Cranraisins
  • 1/4 cup Slivered Almonds
  • 4 cloves Fresh Garlic


  • 1. Preheat oven to 400 degrees on convection roast or traditional bake if you don't have convection.
  • 2. Place chicken thighs in the 9" x 12" aluminum pan.
  • 3. Cut the dark bottom off the the Brussel Sprouts and slice them in half or quarters so that they are the size of nickels. Place them in the 9" x 12" aluminum pan.
  • 4. Chop the fresh garlic and sprinkle half over the chicken thighs and half over the Brussel sprouts. Sprinkle half the cranraisins and almonds onto the Brussel sprouts and half onto the chicken thighs
  • 5. If making rice from scratch or using Uncle Ben's Ready rice,, prepare the rice according to the instructions.
  • 6. IF using the Blended Oil Seasoning, shake and put half on the chicken and half on the Brussel sprouts. Toss so the chicken and Brussel sprouts are coated with the oil.
  • 7. Place aluminum pans side by side n the oven center rack. Roast or bake for 15 minutes so the Brussel Sprouts are softened, but are crispy and the chicken thighs are cooked to 165 degrees and appear tender and juicy.
  • 8. Add salt, pepper and butter to taste onto the rice before serving.