Thyme & lemon chicken legs with quinoa
Poultry
30 Min
medium
4 People
Rating starstarstarstarstar
Golden chicken drumsticks roasted with leek, lemon, garlic and thyme on a bed of fluffy white quinoa.

1. Set oven to 220ºC.
 Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes, or until tender. Drain and rinse.

2. Slice celery and leek. Remove thyme leaves and toss together in an oven dish.

3. Slash chicken and place in oven dish. Add lemon zest, juice, 2 crushed garlic cloves, 2 tbsp honey, 1/3 cup olive oil and 1/4 cup water to dish. Toss until well coated. Season with salt and pepper. Roast in oven for 25 minutes, or until chicken is cooked through.

4. Halve tomatoes. Toss with spinach and alfalfa sprouts.

5. Divide quinoa and chicken between plates. Spoon over vegetables and roasting juices. Serve with spinach salad.

Notes:
Whisk together 1/2 tbsp vinegar and 1 tbsp olive oil to make a quick dressing.
White quinoa 1 packet (200g)
celery 2 sticks
Leek 1
Lemon thyme 1 packet
Chicken drumsticks 8-pack
Lemon 1
Cherry tomatoes 1 punnet
Baby spinach 1 bag (60g)
"Healthy trio sprouts 
(Alfalfa sprouts) 1/3 punnet

From your pantry:
olive oil, salt, pepper, honey, garlic (2 cloves)