Roasted Chicken Provence With Savory Quinoa

• 4 chicken quarters, skin on
• 2 tablespoons olive oil
• 1 tablespoon dried Herbs de Provence
• 2 cloves garlic, minced
• 2 tsp lemon zest, minced
• Salt and pepper to taste
• 1 cup quinoa, raw: rinsed well
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 carrot, chopped
• 1/2 stalk celery, chopped
• 1 tablespoon fresh lemon juice

1. In a nonreactive casserole dish, combine the olive oil, Herbs de Provence,minced garlic and lemon zest. Add chicken quarters, turning to coat. Cover. Refrigerate until needed, at least 2 hours or overnight.
2. Preheat oven to 350. Place chicken quarters on a baking sheet and pour on the marinade. Bake 45 minutes to one hour until juices run clear when pierced with a knife, or until internal temperature reaches 160.
3. While chicken is cooking, cook quinoa according to package directions. (One cup raw to 2 cups water) Simmer covered, gently until soft, stirring occasionally. Uncover so that any extra liquid steams off. Add lemon juice . Set aside.
4. Saute onion, celery and carrot in olive oil until soft and caramelized, about 20 minutes. Add quinoa. Salt and pepper to taste.
5. Serve chicken over quinoa, spooning on any juices from the roasting pan.

chicken quarters, olive oil, herbs, garlic, lemon zest, salt, quinoa, olive oil, onion, carrot, celery, lemon juice

Taken from www.epicurious.com/recipes/member/views/roasted-chicken-provence-with-savory-quinoa-50084196 (may not work)