Ingredients:

  • 1.5 lbs chicken thighs, bone-in skin-on
  • 3 tbsp extra virgin olive oil, divided
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 medium zucchini, sliced into half-moons
  • 2 large bell peppers, chopped into 1-inch pieces
  • 1 large red onion, wedged
  • 1 cup cherry tomatoes
  • 1 cup dry quinoa
  • 2 cups chicken bone broth
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, minced
  • 1/2 cup Kalamata olives

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the 1.5 lbs chicken thighs bone in skin on completely dry with paper towels.
  2. In a small bowl, whisk 2 tbsp of the olive oil with the 1 tbsp dried oregano, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp black pepper.
  3. Massage the spice oil under and over the skin of the chicken. Place them on one side of a large sheet pan.
  4. Place the 2 medium zucchini, 2 large bell peppers, 1 large red onion, and 1 cup cherry tomatoes on the other side. Drizzle with the remaining 1 tbsp olive oil and a pinch of salt.
  5. Slide the pan into the oven for 25 minutes until the chicken skin is golden and the tomatoes begin to burst.
  6. While the oven works, bring 2 cups chicken bone broth to a boil in a saucepan. Stir in 1 cup dry quinoa, reduce heat to low, cover, and simmer for 15 minutes.
  7. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork until the little white tails are visible.
  8. Once the chicken is out, let it rest on the pan for 5 minutes.
  9. Divide the quinoa into 4 containers. Top with the roasted vegetables and one chicken thigh per bowl.
  10. Sprinkle each bowl with 1/2 cup feta cheese, 1/4 cup fresh parsley, and 1/2 cup Kalamata olives.