Savory Herb-Infused Baked Chicken with a Sweet Potato-Cranberry Quinoa Pilaf

This unique baked chicken recipe features a savory herb infusion that elevates the flavor profile, paired with a vibrant sweet potato-cranberry quinoa pilaf that adds a delightful twist. Perfect for a nutritious meal that doesn't compromise on taste!
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Preheat your oven to 400°F (200°C). In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, and salt and pepper to taste.
Rub this mixture all over 4 bone-in, skin-on chicken thighs, ensuring they are well coated. Place the chicken thighs in a baking dish, skin side up.
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
While the chicken is baking, rinse 1 cup of quinoa under cold water and drain. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth, 1 diced sweet potato, and 1/2 cup of dried cranberries.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the sweet potato is tender.
Once cooked, fluff the quinoa with a fork and stir in 1/4 cup of chopped fresh parsley and a squeeze of lemon juice for brightness.
Serve the baked chicken thighs over a bed of the sweet potato-cranberry quinoa pilaf, garnished with additional parsley if desired.
Enjoy your flavorful and nutritious meal!
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