Lemon Herb Roasted Chicken with Garlic Quinoa & Blistered Tomatoes
Juicy chicken thighs are roasted with fresh lemon, garlic, and herbs until golden and aromatic, then served over fluffy garlic quinoa with sweet blistered cherry tomatoes. It comes together in under 45 minutes and tastes like something you'd order at a cozy café.
Why You'll Love This Recipe
High in lean protein
Full of fresh herbs and bright lemon flavor
Naturally gluten-free
Balanced meal with protein, fiber, and healthy carbs
Perfect for meal prep
Variations
Low Carb Option
Serve the chicken over cauliflower rice instead of quinoa.Add Greens
Wilt spinach or kale into the quinoa for extra nutrients.
Meal Prep & Storage
This recipe is great for weekly meal prep.
Refrigerator:
Store in airtight containers up to 4 days.
Reheating:
Microwave or warm in a skillet with a splash of broth.
Lemon Herb Roasted Chicken with Garlic Quinoa & Blistered Tomatoes
YEILDS: 4 SERVINGS PREP: 15 MINUTES
COOK: 45 MINUTES TOTAL: 1 HOUR
Ingredients
For the Lemon Herb Chicken
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon smoked paprika
1 tablespoon chopped fresh parsley
Lemon slices (for roasting)
For the Garlic Quinoa
1 cup quinoa, rinsed
2 cups chicken broth (or vegetable broth)
2 cloves garlic, minced
1 tablespoon olive oil
¼ teaspoon salt
2 tablespoons chopped parsley
For the Blistered Tomatoes
1½ cups cherry tomatoes
1 tablespoon olive oil
1 clove garlic, minced
Pinch of salt and black pepper
Instructions
1. Marinate the Chicken
Preheat your oven to 400°F (200°C).
In a bowl, mix olive oil, garlic, lemon zest, lemon juice, salt, pepper, oregano, thyme, smoked paprika
Rub the mixture all over the chicken thighs and place them on a baking sheet or roasting pan. Arrange lemon slices around the chicken.
Let sit for 10–15 minutes if you have time.
2. Roast the Chicken
Roast the chicken for 30–35 minutes, or until the skin is golden and crispy, and reaches internal temperature reaches 165°F.
Let rest for 5 minutes before serving.
3. Cook the Garlic Quinoa
While the chicken cooks, heat olive oil in a saucepan over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add rinsed quinoa and toast lightly for 1 minute.
Pour in broth and salt. Bring to a boil, then reduce heat to low.
Cover and simmer 15 minutes.
Remove from heat and fluff with a fork. Stir in fresh parsley.
4. Make the Blistered Tomatoes
Heat olive oil in a skillet over medium-high heat. Add cherry tomatoes and cook 3–5 minutes, shaking the pan occasionally, until they begin to burst and blister.
Add garlic, salt, and pepper and cook 30 seconds more.
5. Assemble the Dish
Spoon garlic quinoa into bowls.
Top with roasted lemon herb chicken, blistered tomatoes, fresh parsley, and extra lemon squeeze (if desired).
Notes:
Pat the chicken dry first
This helps the skin get beautifully crispy in the oven.Don't skip the lemon zest
It adds a deeper citrus flavor than juice alone.Use broth instead of water for quinoa
It adds a subtle savory richness.
Nutritional Information | Serves
Calories: 465
Protein: 38g
Carbohydrates: 29g
Fiber: 4g
Fat: 21g
Sugar: 3g
Sodium: 540mg
