Crispy chicken with roasted carrots and quinoa
A fantastic recipe for a holiday dish, that everyone will like. To make chicken different from the one I usually make, I combined it with roasted carrot, whose sweet taste goes perfectly with crispy meat. For exotic notes, I added parsley leaves and fresh mint leaves, while quinoa proved to be the best choice for a side dish. Bon appetit!
Preparation time: 40 minutes
4 chicken thighs
a pinch of salt
a pinch of black pepper
2 tsp olive oil for coating
350 g smaller carrots, chopped into rings
150 g quinoa
⅓ cup parsley leaves, finely chopped
⅓ cup roasted pumpkin seeds
⅓ cup fresh mint leaves, finely chopped
1 garlic clove, minced
2 tbsp olive oil
1 tbsp lemon juice
2 tsp grated lemon peel
1. Preheat the oven at 200°C. Season the meat, and arrange with the skin side up in a pan, previously lined with baking paper, then cover the pan with foil. Bake for 20 minutes until softened. 2. Remove the foil, take the meat from the pan, and place it onto a plate.
3. In the same pan, arrange carrots, then top them with meat skin side up. Coat with olive oil and bake for 8-10 minutes.
4. In the meantime, cook the quinoa following the packaging instructions, then add parsley leaves, mint, pumpkin seeds, garlic, olive oil, lemon juice, and grated lemon peel, then stir everything well.
5. Serve the meat with quinoa and enjoy.