This Roasted Chicken & Quinoa Recipe Is The Ultimate Plate Of Comfort

This is one of my go-to recipes because it only requires one pan or skillet (aside from the quinoa or rice prep), and it’s basically hands-off. How could you not love juicy chicken thighs, rosemary, lemons, garlic, and olive oil? All you do is put them all together in a pan and roast it a hot oven, no searing needed. I like to toss in some sugar snap peas during the last bit of roasting, just to get some greens in there.

Oven-Roasted Rosemary Chicken Thighs, Sugar Snap Peas, & Quinoa Bowl
Serves 2-4

Ingredients
4 skin-on, bone-in chicken thighs
1 to 2 tbsp olive oil
1 to 2 tsp rosemary*
2 cloves garlic, sliced
1/2 lemon, sliced
Salt and pepper
1 lb sugar snap peas
2 cups cooked quinoa, or grain of choice

Related: Vietnamese Quinoa Salad Recipe

Instructions
1. Preheat the oven to 475°F.

2. In an ovenproof baking dish, toss the chicken with the oil, rosemary, garlic, and lemon slices. Season generously with salt and pepper.

3. Arrange the thighs skin-side up and roast for 30 minutes.

4. Add the sugar snap peas around the chicken thighs. Turn to broil and continue to cook until chicken is slightly browned and sugar snap peas have started to blister, about another 5 to 8 minutes.

5. Enjoy on top of cooked quinoa or grain of choice.

*Note: I would have preferred fresh rosemary, but I made do with dried — you can use what you have on hand.

Next: How To Make Buttermilk Fried Chicken Wings

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