Baked Chicken Thighs with Roasted Brussels Sprouts and Quinoa

Ingredients

• skinless chicken thighs 10 oz
• Brussels sprouts 2 cups
• quinoa 1/2 cup
• olive oil 1 tsp
• garlic 2 cloves
• dried herbs 1 tsp
• salt to taste
• black pepper to taste

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat. This temperature is ideal for roasting the chicken thighs and Brussels sprouts evenly.
   Tip: Preheating ensures the chicken cooks properly and the sprouts get crispy.
2. Prepare the Brussels sprouts. Wash the Brussels sprouts thoroughly. Trim off the stem ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise.
   Tip: Cutting them in half helps them roast evenly and get crispy edges.
3. Season the Brussels sprouts. Place the halved Brussels sprouts in a bowl. Drizzle with half a teaspoon of olive oil, add a pinch of salt and pepper, and toss to coat evenly.
   Tip: Use your hands or a spoon to make sure the oil and seasoning cover all pieces.
4. Prepare the chicken thighs. Pat the chicken thighs dry with paper towels. In a small bowl, mix the remaining olive oil, minced garlic, dried herbs, salt, and pepper. Rub this mixture all over the chicken thighs to evenly coat them.
   Tip: Drying the chicken helps the seasoning stick better and promotes browning.
5. Arrange chicken and sprouts on a baking tray. Line a baking tray with parchment paper or lightly oil it. Place the seasoned chicken thighs on one side of the tray, skin side up if any skin remains. Spread the Brussels sprouts on the other side in a single layer.
   Tip: Make sure the sprouts are not crowded to allow them to roast properly.
6. Bake in the oven. Put the tray in the preheated oven and bake for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and golden brown.
   Tip: If Brussels sprouts need more crisping, you can broil them for 2-3 minutes at the end—watch closely to prevent burning.
7. Cook the quinoa. While the chicken and Brussels sprouts bake, rinse the quinoa under cold water using a fine-mesh strainer. In a small pot, combine the rinsed quinoa with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and quinoa is fluffy.
   Tip: Fluff the quinoa with a fork after cooking to separate the grains.
8. Plate and serve. Divide the cooked quinoa between two plates. Add the baked chicken thighs and roasted Brussels sprouts. Serve immediately while hot.
   Tip: You can garnish with fresh herbs or a squeeze of lemon juice for extra brightness.

Pro tips

• Use a meat thermometer to ensure chicken is cooked safely without overcooking.
• If you prefer extra crispy Brussels sprouts, toss them with a little balsamic vinegar before roasting.