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Roasted Garlic Chicken and Quinoa Bake - Comforting, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 head garlic (for roasting)
  • 1 cup quinoa, rinsed
  • 1 3/4 to 2 cups low-sodium chicken broth (start with 1 3/4; add more if needed)
  • 1 lb boneless, skinless chicken thighs (or breasts, see notes)
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 1 cup baby spinach, roughly chopped
  • 1/2 cup frozen peas (optional)
  • 2 tbsp olive oil, divided
  • 1/4 cup grated Parmesan
  • 1/4 cup half-and-half or heavy cream (optional for creaminess)
  • 1 tsp dried thyme or Italian seasoning
  • 1/2 tsp smoked paprika (optional)
  • Salt and black pepper, to taste
  • Fresh parsley or chives, chopped, for garnish
  • Foil (for roasting garlic and covering the bake)

Method
 

  1. Roast the garlic. Heat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Cool slightly, then squeeze out the cloves and mash into a paste.
  2. Prep the baking dish. Lower oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  3. Sauté the aromatics. In a skillet, heat 1 tbsp olive oil over medium. Cook onion and bell pepper with a pinch of salt for 4–5 minutes until softened. Stir in thyme and smoked paprika for 30 seconds. Remove from heat.
  4. Assemble the base. Add rinsed quinoa to the baking dish, then stir in the sautéed vegetables, peas, chopped spinach, roasted garlic paste, and 1/2 tsp salt. Pour in 1 3/4 cups broth and mix well so the garlic disperses.
  5. Season the chicken. Pat chicken dry. Rub with 1 tsp olive oil, 1/2 tsp salt, and pepper. Nestle pieces on top of the quinoa mixture.
  6. Bake covered. Cover tightly with foil and bake for 25 minutes. The quinoa should be swelling and the chicken mostly cooked.
  7. Finish uncovered. Remove foil, check liquid; if it looks dry, add up to 1/4 cup broth. Bake uncovered for 10–15 minutes, until the chicken reaches 165°F (74°C) and the quinoa is tender.
  8. Add creaminess. Remove the chicken to a plate. Stir Parmesan and cream (if using) into the quinoa. Adjust salt and pepper. Return chicken on top and rest 5 minutes.
  9. Garnish and serve. Sprinkle with fresh parsley or chives. Serve warm, spooning quinoa onto plates and topping with chicken.