Sheet-Pan Lemon Oregano Chicken with Quinoa

Ingredients

• 2 pieces (about 300 g) chicken thighs, boneless and skinless
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp dried oregano
• 1 medium zucchini, cut into half-moons
• 1 medium red bell pepper, cut into strips
• ½ small red onion, cut into wedges
• 1 whole lemon, zest and juice
• 2 cloves garlic, minced
• ¾ cup cooked quinoa, warm
• 2 tbsp flat-leaf parsley, chopped
• ½ tsp salt

Method

1. Heat the oven to 425°F and toss the chicken with the oil, paprika, oregano and salt.
   
2. Add the zucchini, pepper and onion to the pan around the chicken.
   
3. Roast until the chicken is browned and the vegetables are blistered at the edges.25 min timer
   
4. Zest and juice the lemon, then whisk with the garlic and remaining oil.
   
5. Plate the quinoa, pile the chicken and vegetables on top, and spoon the lemon dressing over.
   
6. Scatter the parsley and serve straight away.