Roasted Chicken Thighs with Quinoa and Asparagus

Ingredients

• Chicken thighs (skinless) 180 g
• Quinoa (uncooked) 75 g
• Asparagus 150 g
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Garlic powder 1/2 tsp
• Lemon (optional) 1 slice

Method

1. Prepare the Quinoa. Rinse 75g of uncooked quinoa under cold water using a fine mesh sieve to remove its natural bitter coating. Place the rinsed quinoa in a medium saucepan with 150ml of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
   Tip: Rinsing quinoa well prevents a bitter taste.
2. Preheat the Oven. While the quinoa cooks, preheat your oven to 200°C (400°F). This ensures the oven is hot enough for roasting the chicken evenly.
   Tip: Preheating is important for crispy chicken skin and even cooking.
3. Season the Chicken Thighs. Pat the chicken thighs dry with paper towels to help them brown better. Place them in a bowl and drizzle with half the olive oil (about 1/2 tbsp). Sprinkle salt, black pepper, and garlic powder evenly over the chicken. Toss to coat the thighs well in the seasoning.
   Tip: Dry chicken skin crisps up better in the oven.
4. Prepare the Asparagus. Wash the asparagus and trim off the woody ends (about 1-2 cm from the bottom). Toss the asparagus spears with the remaining olive oil, a pinch of salt, and pepper.
   Tip: To trim asparagus, gently bend the stalk near the base until it snaps naturally.
5. Roast Chicken and Asparagus. Place the seasoned chicken thighs on a baking tray lined with parchment paper or lightly greased. Arrange the asparagus spears alongside the chicken in a single layer. Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the asparagus is tender but still crisp.
   Tip: Use a meat thermometer if available to check chicken doneness.
6. Serve the Dish. Fluff the cooked quinoa with a fork and divide it between two plates. Place the roasted chicken thighs and asparagus on top or beside the quinoa. Optionally, garnish with a slice of lemon for a fresh citrus note.
   Tip: Squeezing lemon juice over the dish just before eating brightens the flavors.

Pro tips

• If you don’t have a meat thermometer, cut into the thickest part of the chicken to ensure juices run clear, indicating it is cooked through.
• For extra flavor, marinate the chicken thighs for 30 minutes before cooking using olive oil, garlic, and lemon juice.