Crispy Lemon-Thyme Chicken with Roasted Garlic and Herb Quinoa

Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season generously with salt and pepper.

In a small bowl, mix together the zest of 1 lemon, 2 tablespoons of fresh thyme leaves, and 2 tablespoons of olive oil.

Rub this mixture all over the chicken thighs, ensuring they are well coated. Heat an oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil.

Once hot, place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crispy.

Flip the chicken thighs over and transfer the skillet to the preheated oven. Roast for 20-25 minutes or until the internal temperature reaches 165°F (75°C).

While the chicken is roasting, prepare the quinoa. In a medium saucepan, combine 1 cup of quinoa, 2 cups of chicken broth, and 1 head of roasted garlic (squeeze the cloves out of the skin).

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once the quinoa is cooked, fluff it with a fork and stir in 2 tablespoons of chopped fresh parsley and the juice of 1 lemon.

To serve, place a generous scoop of the lemon-herb quinoa on each plate, top with a crispy chicken thigh, and garnish with additional thyme leaves and lemon wedges for a beautiful presentation.