Lemon-Garlic Roasted Chicken Thighs with Herb Quinoa

Preheat the oven to 400°F (200°C).

Zest the lemon to get 1 tsp of zest, then juice half of it to get about 1 tbsp of juice. Cut the remaining half into thin slices.

In a bowl, combine 1 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper.

Place the 6 oz chicken thighs in a baking dish and pour the marinade over them, turning to coat. Arrange lemon slices on top.

Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

While the chicken is roasting, rinse 1/2 cup quinoa in a fine-mesh strainer.

In a medium saucepan, combine the rinsed quinoa with 1 cup chicken broth and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

Remove the quinoa from heat and let it stand, covered, for 5 minutes.

Fluff the quinoa with a fork and stir in 1 tsp lemon zest, 2 tbsp chopped parsley, 1 tbsp chopped chives, 1 cup baby spinach, and 1/2 cup halved cherry tomatoes. The residual heat will wilt the spinach.

In a small bowl, mix any pan juices from the chicken with 1 tsp honey to create a light sauce.

Serve the roasted chicken thighs alongside the herb quinoa, drizzled with the lemon-honey pan sauce.