Roasted Jerk Chicken with Garden Chimichurri

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1 chicken leg (drumstick and thigh)

10 sprigs fresh thyme 

1 shallot, diced

2 tablespoons Jerk Spice Rub, recipe follows

6 tablespoons grapeseed oil 

3 ounces cauliflower florets

5 cherry tomatoes 

Kosher salt and freshly ground black pepper

1/3 teaspoon fresh rosemary 

1/3 teaspoon fresh tarragon 

3 ounces quinoa

2 tablespoons Garden Chimichurri, recipe follows

Jerk Spice Rub:

2 tablespoons ground coriander

2 tablespoons ground ginger 

2 tablespoons light brown sugar 

1 tablespoon cayenne powder 

1 tablespoon garlic powder 

1 tablespoon onion powder 

1 tablespoon kosher salt 

2 teaspoons coarse black pepper

2 teaspoons dry thyme 

1 teaspoon ground allspice 

1 teaspoon ground cinnamon 

1 teaspoon ground cloves 

Garden Chimichurri:

3 tablespoons fresh cilantro, chopped

1 tablespoon fresh mint, chopped 

1 tablespoon fresh parsley, chopped 

1 tablespoon red wine vinegar 

1 teaspoon olive oil 

1 teaspoon minced shallot 

1/3 teaspoon minced garlic 

A large pinch of red pepper flakes

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper