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One Pan Lemon Rosemary Chicken Thighs and Quinoa

October 10, 2016 by Keri 10 Comments

One pan lemon rosemary chicken thighs and quinoa make the perfect weeknight meal! Not only is it simple and tasty, but you only have one pan to wash!

one-pan-chicken-and-quinoa

When it comes to quick weeknight meals, nothing beats a one pan meal. One pan meal = only one pan to wash! That’s what I like to hear. I hate washing dishes, by the way. Luckily Kyle is a pro at washing pots and pans, and the dishwasher takes care of everything else!

I should say he was a pro. Since he broke his leg I have to do everything. Which means washing pots and pans, which I really despise. I’ve said for years if I didn’t have a dishwasher I’m pretty sure I wouldn’t cook. Washing pots and pans is bad enough, if I had to wash every single dish I used I’d never get out of the kitchen!

Anyway, back to the recipe. I’ve become a huge fan of chicken thighs recently – they are just so juicy and SO much more flavorful than the breast. I still love a good chicken breast, but lately it’s all about the thighs!

lemon-rosemary-chicken-thighs

I love the simplicity of one pan meals, and this one is also pretty fancy. To start, make the herb rub for the chicken. I use a mixture of rosemary, parsley, lemon zest, and a little cayenne pepper for kick. However, you can really use any combination of herbs that you like. Thyme, oregano, basil, etc. would all be great!

Rub the herb mixture on the chicken – don’t be afraid to really massage it in. This is where the flavor comes from, so you want to make sure every piece is coated. At this point, you want to refrigerate the chicken to allow the flavors to really soak in – 30 minutes is all you need. If you want to do this step in the morning before work, that’s fine too – you can marinate it for up to 12 hours. 

lemon-rosemary-mixture

chicken-thighs

When you’re ready to get dinner going, just brown the chicken in a shallow oven-safe pan. If you don’t have one, just brown the chicken and then transfer it to a baking dish (that will be an extra thing to wash, though!).

Once the chicken is nicely browned add in some chicken broth, fresh broccoli, and the reserved lemon halves. Allow the chicken to roast after it has reached juicy perfection! Take it out of the oven, remove the chicken to a plate and cover with foil to keep it warm. Then, just toss in more chicken broth and the quinoa – 15/20 minutes later and you’re ready to eat!

Make sure you squeeze the roasted lemons over the top of each serving – it makes the dish. Roasting lemons brings out the sweetness and intensifies the wonderful lemon flavor – don’t skip out on it!

one-pan-lemon-rosemary-chicken-and-quinoa

I should note that the recipe is written for 4 servings – one chicken thigh per person. However, if you have big eaters you may want to double the chicken and herb mixture. The leftovers are also great, so maybe you want to double for that!

I’d also like to mention that if you aren’t into chicken thighs you can make this with boneless, skinless breast – it won’t be quite the same, but it will still be good!

I highly suggest trying this recipe – it’s quick, delicious, and a healthy meal! Oh yeah, and there’s only one pot to wash. ?

lemon-rosemary-chicken-thighs-and-quinoa


One Pan Lemon Rosemary Chicken Thighs and Quinoa
2016-10-10 07:44:00
Serves 4
Herb-rubbed chicken thighs are roasted to juicy perfection and served over quinoa in this one pan wonder. This meal is a great weeknight option, but would be an impressive choice to serve to company.
Save Recipe
Print
Prep Time
10 min
Cook Time
35 min
Total Time
1 hr 15 min
Prep Time
10 min
Cook Time
35 min
Total Time
1 hr 15 min
Ingredients
  1. 2 Sprigs Fresh Rosemary, leaves removed from the stems
  2. Handful of Fresh Parsley
  3. 2 Lemons, zested and then cut in half and set aside
  4. Kosher Salt and Freshly Ground Black Pepper
  5. ¼ Teaspoon Cayenne Pepper
  6. 4 Chicken Thighs, bone in, skin on, trimmed of extra fat if necessary
  7. 2 Tablespoons Extra-Virgin Olive Oil, divided
  8. 1 ¾ Cups Chicken Broth
  9. 1 Small Head Broccoli, cut into florets
  10. 1 Cup Quinoa
  11. 1 Garlic Clove, minced
  12. ½ Cup Frozen Peas
Instructions
  1. In the bowl of a mini food processor, combine the rosemary, parsley, lemon zest, salt, pepper, and cayenne pepper. Process until the herbs are finely chopped. Rub the chicken thighs on both sides with herb mixture and refrigerate for at least 30 minutes, or up to 12 hours.
  2. Preheat the oven to 450º.
  3. Heat 1 tablespoon of olive oil in a shallow pan over high heat. Brown the chicken skin side down until it’s nicely golden, about 5 minutes. (The chicken will pull away easily from the pan when it’s ready to flip) Turn the chicken pieces over and cook another 2 minutes. Remove the chicken from the pan and pour off the excess fat.
  4. Add ½ cup chicken broth to the pan, the chicken thighs, the reserved lemon halves, and the broccoli florets.
  5. Bake the chicken at 450º for 20 minutes, or until a meat thermometer registers 165º when inserted into the thickest part of the thigh. Place the chicken pieces on a plate and cover with foil. Remove the lemons and broccoli to a plate and set aside.
  6. Add the remainder of the chicken broth, quinoa, and garlic to the pan. Cover the pan and return it to the oven for 15-20 minutes, or until the quinoa has absorbed just about all of the liquid.
  7. Once the liquid has mostly absorbed, remove the pan from the oven and add in the frozen peas to the pan, reserved broccoli and chicken thighs. Place back in the oven and bake for 5 minutes. Remove from the oven and fluff the quinoa with a fork. Squeeze the roasted lemons over top and serve.
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Filed Under: Dairy-Free, Dinner, Gluten-Free, Healthy Choices, Make Ahead, Meat & Poultry

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Lovely comments

  1. Cheyanne @ No Spoon Necessary says

    October 10, 2016 at 12:32 pm

    I hate doing dishes too, girlfriend… but the crazy thing is we NEVER use our dishwasher. I always wash everything by hand, so apparently I hate unloading a dishwasher more than I hate washing dishes. lol Anyways, I LOVE this one pan chicken and quinoa! Seriously, this looks absolutely scrumptious!! Flavorful, healthy AND one pan for the win!! Totally doing this for dinner this week!! Cheers!
    Cheyanne @ No Spoon Necessary recently posted…Butternut Squash Noodle Carbonara with Pancetta & SageMy Profile

    Reply
    • identiconKeri says

      October 17, 2016 at 6:14 pm

      You don’t use your dishwasher?! OMG. WHAT is wrong with you?! 😉 I can’t imagine not using mine – heck, I even want a second one. I will say, though, I really do hate emptying it! Thanks for the kind words on the chicken and quinoa, Cheyanne!

      Reply
  2. Anu - My Ginger Garlic Kitchen says

    October 11, 2016 at 11:25 am

    This one pan meal looks fantastic, Keri. Lemon rosemary chicken thighs and quinoa sound like a great pairing. No wonder it makes the perfect weeknight meal! And absolutely in love with the fact that this is one pan dish. Because I hate dish washing. Wonderful share.
    Anu – My Ginger Garlic Kitchen recently posted…Apple Hand Pies | Video RecipeMy Profile

    Reply
    • identiconKeri says

      October 17, 2016 at 6:14 pm

      Thanks, Anu! I hate washing dishes, too, so I’m all about the one pan meals!

      Reply
  3. Dyna says

    February 3, 2018 at 8:47 pm

    The recipe calls for two tablespoons of olive oil but I only see one tablespoon being used in the directions. Am I missing something? I made this recipe exactly like it is written and it is delicious!

    Reply
    • identiconKeri says

      February 8, 2018 at 10:25 am

      Thanks for letting me know, Dyna! I’ll fix the recipe ASAP. Glad you enjoyed 🙂

      Reply
  4. This dish took forever to make. It turned out OK. But it was way too much work. Not worth the effort. Maria says

    February 5, 2019 at 1:25 pm

    This dish took forever to make. It turned out OK. But it was way too much work. Not worth the effort.

    Reply
    • Maria says

      February 5, 2019 at 1:28 pm

      In addition, we cannibal I didn’t properly cook in the oven I had to put the pot on topog the stove, in the normal manner that I cook it. Disappointing…

      Reply
  5. Maria says

    February 5, 2019 at 1:29 pm

    Correction: quinoa. The family enjoyed it, however.

    Reply
  6. Kate says

    October 29, 2019 at 5:31 pm

    Would this recipe adapt easily to boneless thighs? That’s all I have in the freezer.

    Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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