Ingredients
Method
- Preheat oven to 375°F. Pat chicken thighs dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-6 minutes until golden brown. Flip and cook another 3-4 minutes. Remove chicken and set aside.
- In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic, oregano, thyme, and rosemary. Cook for 30 seconds until fragrant.
- Add rinsed quinoa to the skillet and stir to coat with the herb mixture. Pour in chicken broth and add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine.
- Nestle the seared chicken thighs on top of the quinoa mixture, skin-side up. Bring to a simmer on the stovetop.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, until chicken reaches internal temperature of 165°F and quinoa is tender and has absorbed most of the liquid.
- Let rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve with lemon wedges.
Notes
Make sure your skillet is oven-safe before transferring to the oven. If quinoa seems too dry during cooking, add a few tablespoons more broth. Leftover chicken and quinoa keeps well in the refrigerator for up to 3 days and reheats nicely in the microwave.