Roasted Chicken Provence With Savory Quinoa Recipe

Name: Roasted Chicken Provence With Savory Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken quarters, skin on; 2 tablespoons olive oil; 1 tablespoon dried Herbs de Provence; 2 cloves garlic, minced; 2 tsp lemon zest, minced; Salt and pepper to taste; 1 cup quinoa, raw: rinsed well; 1 tablespoon olive oil; 1/2 onion, chopped; 1/2 carrot, chopped; 1/2 stalk celery, chopped; 1 tablespoon fresh lemon juice

Servings: persons

4 chicken quarters, skin on
2 tablespoons olive oil
1 tablespoon dried Herbs de Provence
2 cloves garlic, minced
2 tsp lemon zest, minced
Salt and pepper to taste
1 cup quinoa, raw: rinsed well
1 tablespoon olive oil
1/2 onion, chopped
1/2 carrot, chopped
1/2 stalk celery, chopped
1 tablespoon fresh lemon juice

1
In a nonreactive casserole dish, combine the olive oil, Herbs de Provence,minced garlic and lemon zest. Add chicken quarters, turning to coat. Cover. Refrigerate until needed, at least 2 hours or overnight.
2
Preheat oven to 350. Place chicken quarters on a baking sheet and pour on the marinade. Bake 45 minutes to one hour until juices run clear when pierced with a knife, or until internal temperature reaches 160.
3
While chicken is cooking, cook quinoa according to package directions. (One cup raw to 2 cups water) Simmer covered, gently until soft, stirring occasionally. Uncover so that any extra liquid steams off. Add lemon juice . Set aside.
4
Saute onion, celery and carrot in olive oil until soft and caramelized, about 20 minutes. Add quinoa. Salt and pepper to taste.
5
Serve chicken over quinoa, spooning on any juices from the roasting pan.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 chicken quarters, skin on, 2 tablespoons olive oil, 1 tablespoon dried Herbs de Provence, 2 cloves garlic, minced, and more.

Yes, Roasted Chicken Provence With Savory Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken Provence With Savory Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions