Lemon Chicken Thighs, Quinoa + Lemon Butter Sauce
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 2 pounds Chicken Thighs (bone-in)
- 2 Tablespoons Extra Virgin Olive Oil (divided)
- 2 Tablespoons Lemon Pepper Seasoning (your favorite kind)
- 1 teaspoon Kosher Salt (more depending on your lemon pepper blend)
- 11⁄2 cups Quinoa
- 3 cups Water
- 1 pound Asparagus
- 3 Tablespoons Unsalted Butter
- 1 clove Garlic
- 1 Lemon (zest + juice)
1. PREHEAT THE OVEN TO 425 DEGREES
Place chicken thighs, skin side down, on a baking sheet with space in between. Drizzle each with a few drops of olive oil and add a pinch of salt to each one. Flip over, skin side up. Drizzle the tops with just a few drops of oil. Evenly divide lemon pepper spice blend over top.
*Read the label of your spice blend and if it does NOT include salt, add another pinch of salt to the skin side of each piece of chicken*
Place in the top third of the oven and bake for 25 minutes.
Meanwhile, combine the 1 ½ cups quinoa and 3 cups water in a small pot. Add ½ teaspoon of salt and bring to a boil. Stir and reduce heat to maintain a simmer; partially cover the pot. Stir occasionally and cook for 15 - 18 minutes - or until the water has been absorbed and the quinoa is tender. When done, turn off the heat and cover until ready to serve.
Trim the bottom ¼ - ½ inch off each stalk. When chicken has cooked for 25 minutes, add the asparagus between the thighs and bake for 6 minutes. Remove from oven.
5. BUTTER SAUCE
Make the sauce by melting the 3 Tablespoons butter in a small pot. Smash the garlic clove with the side of your knife so it breaks open but is still in one piece. Add to the butter. Zest the entire lemon in. Turn off the heat, and whisk the butter vigorously, while pouring in the lemon juice. The butter will thicken as it emulsifies. Season with a pinch of salt to taste.
When the chicken is done, pour the juices off the pan into a measuring cup or bowl. Lift ½ to 1 teaspoon of the chicken juice out of the bowl (avoiding any solids) and whisk into the butter sauce.
Plate the quinoa and top with chicken. Add asparagus. Drizzle sauce over top to taste.