Herb-Roasted Chicken with Lemon Garlic Quinoa

This dish features succulent herb-roasted chicken paired with a zesty lemon garlic quinoa, creating a delightful balance of flavors and textures. The chicken is marinated in a blend of fresh herbs and garlic, resulting in juicy, aromatic meat, while the quinoa offers a light, nutty base that complements the main attraction. This recipe respects traditional culinary techniques while introducing a healthy grain side, making it perfect for a wholesome dinner.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 teaspoon lemon juice (for quinoa)
• 1 tablespoon olive oil (for quinoa)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper to create a marinade.
3. Coat the chicken thighs with the marinade, ensuring they are well covered. Let them marinate for at least 30 minutes.
4. While the chicken is marinating, rinse the quinoa under cold water.
5. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
6. Once the quinoa is cooked, fluff it with a fork and stir in lemon juice and olive oil. Set aside.
7. Place the marinated chicken thighs on a baking sheet and roast in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
8. Serve the roasted chicken over a bed of lemon garlic quinoa, garnished with fresh herbs if desired.