Baked Lemon-Garlic Chicken with Herbed Quinoa

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Juicy chicken thighs baked with a bright lemon-garlic marinade served over fluffy herbed quinoa. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, lemon juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 1/4 cup lemon juice
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 2 tbsp fresh parsley, chopped

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a bowl, combine 1/4 cup lemon juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Place 6 bone-in chicken thighs in a baking dish and pour marinade over them, turning to coat evenly. Let marinate 10 minutes.
2. Step 2: Bake the chicken in the preheated oven for 35-40 minutes until skin is golden and juices run clear.
3. Step 3: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Step 4: Remove quinoa from heat and stir in 2 tbsp chopped fresh parsley for brightness. Serve the baked chicken on a bed of herbed quinoa.