Herb-Roasted Chicken with Quinoa and Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Mediterranean-inspired dish with juicy chicken thighs roasted with aromatic herbs, served over fluffy quinoa and roasted cherry tomatoes. This Mediterranean recipe, ready in about 75 minutes, pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 30 min Cook: 45 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, mix chicken thighs with 2 tbsp olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper. Let marinate for 15 minutes.
  2. Step 2: Spread cherry tomatoes and red onion on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 20 minutes.
  3. Step 3: Transfer chicken to the baking sheet with vegetables, brush with remaining olive oil, and roast for 25-30 minutes until golden and juices run clear. Cook quinoa in salted boiling water for 15 minutes, then fluff with a fork. Serve chicken over quinoa with roasted tomatoes.

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