Herb-Roasted Chicken with Lemon Garlic Quinoa

Preheat your oven to 400°F (200°C).

Finely chop 2 tablespoons of fresh rosemary, 2 tablespoons of fresh thyme, and 1 tablespoon of fresh sage. Mince 4 cloves of garlic. Zest and juice 1 lemon, setting aside 1 tablespoon of juice for the quinoa.

In a bowl, mix 3 tablespoons of olive oil, the minced herbs, 4 minced garlic cloves, lemon zest, 1 tablespoon of dijon mustard, 1 tablespoon of honey, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Pat the 10 chicken thighs dry with paper towels. Loosen the skin on each thigh and rub some of the herb mixture underneath. Rub the remaining mixture all over the chicken.

Place the chicken thighs on a large baking sheet, skin side up. Cut the remaining lemon into thin slices and tuck them between the chicken pieces.

Roast the chicken in the preheated oven for 40-45 minutes, or until the skin is crispy and golden and the internal temperature reaches 165°F (74°C).

While the chicken is roasting, rinse 2 cups of quinoa under cold water until the water runs clear.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Finely dice 1 shallot and mince the remaining 2 cloves of garlic. Sauté them until fragrant, about 2 minutes.

Add 1/4 cup of white wine to the pan and simmer until reduced by half, about 2 minutes.

Add the rinsed quinoa to the pan and stir to coat with the oil and aromatics. Pour in 4 cups of chicken broth, add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and the liquid is absorbed.

When the quinoa is cooked, fluff with a fork and stir in the reserved 1 tablespoon of lemon juice, 2 cups of baby spinach, 1 cup of halved cherry tomatoes, and 1/3 cup of grated parmesan cheese. Cover and let sit for 5 minutes to wilt the spinach.

Serve the herb-roasted chicken thighs over the lemon garlic quinoa, garnishing with any remaining fresh herbs if desired.