Chicken and Potatoes with Red Rice and Chopped Salad Dinner

1. Make the chicken- place the chicken thighs in a large bowl, add in the potatoes, garlic, ranch seasoning, oregano, paprika, chili flakes, Italian dressing, lemon juice and olive oil. Toss everything together really well and marinade for a half an hour. When ready to bake. Place everything on a baking tray lined with parchment paper and bake in a preheated 400°F oven for about 45 to 50 minutes.
2. Make the rice- wash 2 cups of basmati rice until the water runs clear and soak the rice for 20 minutes. Put a pot on medium to high heat. Add in oil, the chopped onion and sauté for a couple of minutes. Next strain the rice and add it to the sautéed onions. Give it a good mix, next add in the tomato paste, mix until well combined. Pour in the chicken broth, season it with chicken bouillon and black pepper, give it a good stir, cover and let it come to a boil. Then reduce the heat to low and let cook for another 25 minutes until the rice is cooked.
3. Chopped salad- chop the vegetables, red onion, cucumber, tomatoes, parsley and place in a bowl. Add salt and lemon juice and mix well.
4. Once everything is done, plate garnish with parsley and enjoy.