Ingredients
- 1/4 c. olive oil, divided
- 8 small bone-in, skin-on chicken this (weighing about 1 1/2 pounds total)
- Kosher salt
- Freshly ground pepper
- 1 c. quinoa, rinsed
- 2 tbsp. unseasoned rice wine vinegar
- 4 scallions, sliced
- 3 radishes, halved and thinly sliced
- 1/4 c. Fresh basil leaves, torn
Directions
Preheat oven to 450 degrees F.
Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook skin-side down, in batches, until the skin is golden and crispy, 5 to 7 minutes. Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven. Roast until the internal temperature of chicken reaches 165 degrees F, 18 to 22 minutes.
Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, and quinoa and toss to combine.
Serve chicken over quinoa pilaf.
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