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Preheat your grill or grill pan over medium heat.
Rub the chicken thighs with olive oil, garlic powder, paprika, thyme, salt, and pepper.
Grill the chicken for about 6-8 minutes per side, until the internal temperature reaches 165°F (74°C) and the skin is crispy. Set aside.
Make the savory herb sauce:
In a medium saucepan, melt butter over medium heat. Add the minced garlic and chopped onion and sauté for 2-3 minutes, until fragrant.
Stir in the flour and cook for another minute to form a roux.
Slowly whisk in the chicken broth, followed by the heavy cream. Bring to a simmer and cook for 3-4 minutes, until the sauce thickens.
Stir in the chopped parsley, oregano, red pepper flakes, salt, and pepper. Simmer for another minute, then remove from heat.
Cook the rice:
In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat.
Reduce the heat to low, cover, and cook for 18-20 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork and keep warm.
Prepare the green beans:
Steam or blanch the green beans in boiling water for 3-4 minutes, until tender-crisp.
Drizzle with olive oil and season with salt and pepper.
Toast the dinner rolls:
Preheat your oven to 375°F (190°C).
Brush the dinner rolls with melted butter and sprinkle with dried herbs.
Place the rolls on a baking sheet and bake for 5-7 minutes, or until golden brown and slightly toasted.
Assemble the plate:
Serve the grilled chicken thighs on a bed of fluffy rice, drizzling the savory herb sauce over the chicken and rice.
Add the steamed green beans and golden dinner rolls on the side.
Garnish with extra herbs if desired and enjoy!
Serving and Storage Tips:
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