Herb-Roasted Chicken with Lemon-Garlic Quinoa

This herb-roasted chicken is a delightful combination of traditional flavors and a creative twist with a zesty lemon-garlic quinoa. The chicken is marinated in a blend of fresh herbs, olive oil, and garlic, ensuring it remains juicy and flavorful, while the quinoa provides a nutritious, tangy side that complements the dish perfectly.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon (zested and juiced)
• 1 cup quinoa
• 2 cups chicken broth
• 1/4 cup parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, pepper, lemon zest, and half of the lemon juice to create a marinade.
3. Place the chicken thighs in a large zip-top bag or a shallow dish and pour the marinade over them. Let it marinate in the refrigerator for at least 30 minutes.
4. While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, combine the quinoa and chicken broth, and bring to a boil.
5. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
6. Remove the chicken from the marinade and place it on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C).
7. Fluff the cooked quinoa with a fork and stir in the remaining lemon juice. Adjust seasoning if necessary.
8. Serve the roasted chicken on a plate with lemon-garlic quinoa on the side, garnished with fresh parsley.