Savory Herb and Citrus Infused Whole Chicken with Spiced Quinoa and Roasted Asparagus
This unique whole chicken recipe combines the bright flavors of citrus and fresh herbs with a delightful spiced quinoa and roasted asparagus side, creating a nutritious and satisfying meal that bursts with flavor.
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Preheat your oven to 375°F. Rinse the whole chicken under cold water and pat it dry with paper towels.
In a small bowl, mix together the zest of 1 lemon, 1 tablespoon of fresh thyme, 1 tablespoon of fresh rosemary, 1 tablespoon of olive oil, salt, and pepper to create a herb paste.
Rub the herb paste all over the chicken, including under the skin for maximum flavor. Cut the lemon in half and place it inside the cavity of the chicken along with 2 sprigs of rosemary and 2 sprigs of thyme.
Place the chicken breast-side up in a roasting pan. In a separate bowl, combine 1 cup of quinoa, 2 cups of vegetable broth, 1 teaspoon of cumin, and 1/2 teaspoon of paprika.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. While the quinoa cooks, trim the ends of 1 bunch of asparagus and toss them with 1 tablespoon of olive oil, salt, and pepper.
After 15 minutes, fluff the quinoa with a fork and stir in the roasted asparagus. Place the asparagus around the chicken in the roasting pan.
Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
Let the chicken rest for 10 minutes before carving. Serve the chicken alongside the spiced quinoa and roasted asparagus for a complete meal.
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