Go Back
- 1 cup quinoa - 2 cups chicken broth or water - 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - Juice and zest of 1 lemon - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Optional: Assorted vegetables (such as asparagus, bell peppers, or broccoli)

Zesty Lemon Herb Quinoa and Roasted Chicken

Discover the perfect blend of flavors with this Zesty Lemon Herb Quinoa & Roasted Chicken recipe, ideal for family dinners or gatherings. This dish features fluffy quinoa infused with lemon and herbs, complemented by juicy roasted chicken. You'll learn step-by-step instructions, the health benefits of each ingredient, and tips for achieving the best results. Enjoy a nutritious and vibrant meal that nourishes the body and pleases the palate. Perfect for any occasion!
Print Recipe Pin Recipe

Ingredients
  

For the Roasted Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper, to taste

Zest of 1 large lemon

Juice of 1 large lemon

A few sprigs of fresh rosemary and thyme

For the Zesty Lemon Herb Quinoa:

1 cup quinoa, thoroughly rinsed

2 cups vegetable or chicken broth

1 tablespoon olive oil

1 garlic clove, finely minced

Zest of 1 lemon

Juice of 1 lemon

1/4 cup fresh parsley, chopped

Salt and freshly ground black pepper, to taste

Optional Vegetable Side:

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed and cut into 2-inch pieces

A drizzle of olive oil

Salt and freshly ground black pepper, to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Prepare the Chicken Marinade: In a mixing bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, lemon zest, lemon juice, salt, and pepper until well combined. Gently lift the skin of the chicken thighs and rub the marinade thoroughly under and over the skin. Tuck in a few sprigs of fresh rosemary and thyme under the skin and within the cavity of each thigh to enhance flavor.

      Roast the Chicken: Place the seasoned chicken thighs skin-side up on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). For an extra crispy skin, broil for an additional 2-3 minutes at the end of the roasting time if desired.

        Cook the Quinoa: While the chicken is roasting, combine the rinsed quinoa and broth in a medium saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the broth has been absorbed. Once finished, remove from the heat and let it sit, covered, for an additional 5 minutes.

          Fluff and Flavor the Quinoa: After resting, fluff the quinoa with a fork. Gently mix in olive oil, minced garlic, lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste, ensuring the flavors are well combined.

            Optional Vegetable Side: If you'd like to prepare the vegetable side, toss the halved cherry tomatoes and asparagus with a drizzle of olive oil, salt, and pepper on a separate baking tray. Roast alongside the chicken for about 15-20 minutes until the vegetables are tender and slightly caramelized.

              Serve: To plate, scoop a generous portion of the zesty lemon herb quinoa onto each plate. Top with the beautifully roasted chicken thighs and arrange the roasted vegetables alongside. For added flavor, drizzle some of the pan juices from the chicken over the dish.

                Garnish: For a fresh finish, consider garnishing your meal with extra chopped parsley and a lemon slice on the side.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4