By Robyn Burton
Preheat your oven to 400°F (200°C).
In a bowl, mix 3 tablespoons of olive oil with 2 minced garlic cloves, chopped rosemary, salt, and pepper. Rub this mixture all over the chicken thighs.
Place the seasoned chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
While the chicken is baking, rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil. Add the quinoa, a pinch of salt, and reduce the heat to low. Cover and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
Trim and halve the Brussels sprouts, then toss with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a separate baking sheet.
Once the chicken has been baking for 20 minutes, add the Brussels sprouts into the oven on a separate rack and roast for 20-25 minutes, stirring halfway through until they are golden brown and tender.
Squeeze the juice of one lemon over the cooked quinoa and fluff gently with a fork. Adjust seasoning if necessary.
Serve the baked chicken thighs alongside the lemon quinoa and roasted Brussels sprouts. Garnish with extra rosemary if desired.
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By Robyn Burton
This Dinner Poultry Gluten-Free recipe is ready in 45 minutes and features bone-in chicken thighs, fresh rosemary, garlic and other delicious ingredients. Contains 620 calories total.
Preheat your oven to 400°F (200°C).
In a bowl, mix 3 tablespoons of olive oil with 2 minced garlic cloves, chopped rosemary, salt, and pepper. Rub this mixture all over the chicken thighs.
Place the seasoned chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
While the chicken is baking, rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil. Add the quinoa, a pinch of salt, and reduce the heat to low. Cover and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
Trim and halve the Brussels sprouts, then toss with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a separate baking sheet.
Once the chicken has been baking for 20 minutes, add the Brussels sprouts into the oven on a separate rack and roast for 20-25 minutes, stirring halfway through until they are golden brown and tender.
Squeeze the juice of one lemon over the cooked quinoa and fluff gently with a fork. Adjust seasoning if necessary.
Serve the baked chicken thighs alongside the lemon quinoa and roasted Brussels sprouts. Garnish with extra rosemary if desired.
Calories per Serving: 620
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