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

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!

15m prep
40m cook
4 servings
medium difficulty
Total: 55m
Ingredients
olive oil
2 tablespoons
dijon mustard
1 tablespoon
smoked paprika
1 teaspoon
dried thyme
1 teaspoon
garlic powder
1 teaspoon
salt
1 teaspoon
black pepper
1 teaspoon
bone-in, skin-on chicken thighs
4 pieces
quinoa
1 cup
vegetable broth
2 cups
sweet potato
1 medium
dried cranberries
1 /2 cup
fresh parsley
1 /4 cup
lemon
1 piece
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

Serve the baked chicken thighs over a bed of the sweet potato-cranberry quinoa pilaf, garnished with additional parsley if desired.

8

Enjoy your flavorful and nutritious meal!

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