Crispy chicken with roasted carrots and quinoa

Ingredients

• 4 chicken thighs
• a pinch of salt
• a pinch of black pepper
• 2 tsp olive oil for coating
• 350 g smaller carrots, chopped into rings
• 150 g quinoa
• ⅓ cup parsley leaves, finely chopped
• ⅓ cup roasted pumpkin seeds
• ⅓ cup fresh mint leaves, finely chopped
• 1 garlic clove, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp grated lemon peel