Combine garlic powder, brown sugar, thyme, salt, pepper, and lemon peel in a small bowl and set aside. Rinse the quinoa in a fine-mesh sieve to remove its natural bitterness, then set aside. Mince the fresh garlic, dice the onion into bite-sized pieces, and halve the brussels sprouts through the stem—this cut exposes more surface area for better browning. Pat the chicken thighs dry with paper towels and trim any excess fat, as this helps the spice rub adhere better and allows for proper browning.

Coat all the dried chicken thighs generously with the spice rub mixture from Step 1, ensuring even coverage on both sides. Heat your Dutch oven over medium-high heat and add the butter—I like using Kerrygold unsalted butter for its rich flavor and browning qualities. Once the butter is foaming, place the chicken thighs skin-side down in the pot and sear for 2-3 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 2-3 minutes, then remove the chicken to a plate and set aside.

Pour the white wine into the hot Dutch oven and scrape the bottom with a wooden spoon to release all the browned bits—this deglazed liquid is pure flavor gold. Add the diced onion and minced garlic, stirring frequently and cooking for 3-4 minutes until the onion becomes translucent and fragrant. Add the halved brussels sprouts and cook for 2 minutes, stirring occasionally to let them begin browning in the flavorful fat.

In a separate bowl, whisk together the chicken broth, tomato paste, salt, and pepper until the tomato paste is fully dissolved and incorporated—this prevents lumps in your braise. Pour this broth mixture into the pot with the vegetables and aromatics from Step 3, then add the rinsed quinoa and the fresh thyme sprigs and rosemary sprig, stirring well to combine everything evenly.

Preheat your oven to 400°F. Nestle the seared chicken thighs skin-side up on top of the quinoa and vegetable mixture from Step 4, pressing them down gently so they're partially submerged in the braising liquid. Cover the Dutch oven with its lid and place it in the preheated 400°F oven. Braise for 20-25 minutes covered, then remove the lid and continue cooking for 5 more minutes to allow the chicken skin to re-crisp slightly. I like uncovering it at the end to restore some of that beautiful golden-brown texture you created when searing.

Check that the chicken has reached an internal temperature of 165°F at the thickest part of the thigh (the safest doneness for poultry), and the quinoa should be tender with no hard centers. If needed, return the pot to the oven for a few more minutes until both are fully cooked. Serve the chicken thighs directly from the Dutch oven, distributing the quinoa, brussels sprouts, and braising liquid evenly among plates. The fresh herbs will have infused the entire dish with aromatic depth.