One-Pot Savory Herb Chicken with Quinoa and Vegetables

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Instructions

1. Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook until skin is golden brown and crisp, about 5-6 minutes. Flip and cook 3 minutes on the other side. Remove chicken to a plate and set aside.
3. Reduce heat to medium. In the same pot, add diced onion and cook until softened, about 3 minutes. Stir in minced garlic, dried oregano, and fresh thyme leaves; cook 1 minute until fragrant.
4. Add the rinsed quinoa, diced carrots, and chicken broth. Stir to combine and bring to a gentle simmer.
5. Nestle the chicken thighs skin side up into the quinoa mixture. Cover the pot with a tight-fitting lid and cook for 20 minutes on low heat, or until quinoa is tender and chicken reaches an internal temperature of 165°F (74°C).
6. Remove the lid and stir in the diced zucchini. Replace the lid and cook for another 5 minutes to soften zucchini and finish cooking evenly.
7. Taste and adjust seasoning with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper as needed.
8. Turn off the heat and let the dish rest for 5 minutes. Sprinkle chopped parsley over the top before serving.

Chef tips

• For boneless chicken thighs, reduce simmering time to about 15 minutes, as they cook faster than bone-in.
• If you don’t have fresh thyme, substitute with 1/2 teaspoon dried thyme.
• Rinsing quinoa before cooking helps remove its natural bitterness and results in fluffier grains.
• To make this recipe gluten-free, double-check your chicken broth label and use gluten-free broth if needed.