Preheat the oven to 400ºF.

Mix the granulated garlic, brown sugar, dried thyme, salt, pepper, and dried lemon peel in a small bowl. Mix well and set aside.

Remove moisture from the chicken thighs by patting them with a paper towel. Use a pair of kitchen sheers to trim any excess fat and skin.

Sprinkle the chicken thighs with the dried spice mixture. Be sure each chicken thigh is coated in the spices.

Heat a large Dutch oven over medium/high heat. Add butter. When the butter is melted and starting to bubble, add the chicken thighs to the Dutch oven skin-side down. Sear the chicken thighs for 2-3 minutes on each side. Be sure the chicken skin is browned. Remove from the Dutch oven and set the chicken aside.

Deglaze the pot with white wine and scrape the brown bits from the bottom of the Dutch oven with a spatula. Add the onion and minced garlic to the Dutch oven and sauté for 3-4 minutes.

Next, add the Brussels sprouts to the Dutch oven and mix. Sauté for an additional 2 minutes.

While the Brussels sprouts are cooking, mix the broth, tomato paste, salt, and pepper into a large Pyrex container. Whisk until all the ingredients are combined.

Finally, add the fresh thyme and uncooked quinoa to the Brussels sprouts and pour the broth mixture into the Dutch oven. Toss everything together.

Place the seared chicken thighs on top of the Brussels sprouts and put the lid on your Dutch oven. Bake at 400ºF for 20-25 minutes.

Uncover the Dutch oven and bake for an additional 5 minutes to brown the chicken skin.

When the internal temperature of the chicken reaches 165ºF and the quinoa is cooked, remove the chicken from the oven.