Woodbridge Herb-Roasted Chicken with Quinoa
A flavorful, herb-infused chicken dish served with light quinoa, perfect for a healthy weeknight meal. This american-inspired chicken (gluten-free) ready in about 65 minutes pairs (about 1.5 lbs) chicken thighs, olive oil, (minced) garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 4 pieces (about 1.5 lbs) chicken thighs
- 2 tbsp olive oil
- 4 cloves (minced) garlic
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 cup (uncooked) quinoa
- 2 cups chicken broth
- 1 (zested and juiced) lemon
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Season chicken thighs with 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp each rosemary and thyme. Drizzle with 2 tbsp olive oil and 2 tbsp garlic, ensuring even coating.
- Step 2: In a large oven-safe skillet, sear chicken skin-side down over medium-high heat for 4-5 minutes until golden. Transfer to oven and roast for 25-30 minutes until juices run clear and skin is crispy.
- Step 3: While chicken roasts, rinse quinoa under cold water. In a medium pot, bring 2 cups chicken broth and 1 cup quinoa to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
- Step 4: Stir in lemon zest and juice, 1/2 tsp salt, and remaining 1/4 tsp pepper. Fluff quinoa with a fork. Serve chicken with quinoa, garnished with fresh parsley if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Woodbridge Herb-Roasted Chicken with Quinoa take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Woodbridge Herb-Roasted Chicken with Quinoa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Woodbridge Herb-Roasted Chicken with Quinoa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Woodbridge Herb-Roasted Chicken with Quinoa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Woodbridge Herb-Roasted Chicken with Quinoa gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
