Friday, September 1st, 2017

One-Pan Baked Paprika Chicken

with Vegetables and Herbs

September: National Chicken Month

Winner winner, chicken dinner! Life is hectic so if we can make a meal quickly, the more time for us to rest and relax after a long day. This recipe for herbed paprika-seasoned chicken is baked in one pan along with sides of vegetables for a complete dinner. We especially like the colorful combinations in this hearty dish. For National Chicken Month, try this one-pan baked paprika chicken with vegetables and herbs.


(Adapted from Simply Recipes)


  • 4-6 pieces chicken thighs, trimmed of extra fat
  • salt and pepper to taste
  • 2 tablespoons Dijon mustard
  • 1 lemon, juiced
  • 2 teaspoons paprika
  • 4 tablespoons olive oil, divided use
  • 1 red onion, peeled and cut into 8 wedges
  • 1 ½ pounds baby potatoes, cut in half
  • 6-8 garlic cloves, peeled and smashed
  • ½ pint cherry tomatoes, cut in half (we used the whole pint)
  • thyme sprigs
  • parsley leaves (optional garnish)


Season the chicken thighs with salt and pepper. In a separate bowl, mix together the mustard, lemon juice, paprika and 2 tablespoons of olive oil to make a marinade. Add the chicken and coat well. Set aside.

In another bowl, combine the onions, potatoes and garlic cloves. Place these vegetables in a 9×13 inch baking pan or casserole dish. Season with salt and pepper and add the remaining 2 tablespoons of olive oil. Arrange the chicken on top of the vegetables and pour the marinade over everything.

Top with a few thyme sprigs. Bake uncovered in a preheated oven at 400 degrees F for 30 minutes. Remove from the oven and scatter the cherry tomatoes over everything. Return to the oven and bake for another 20-25 minutes or until the chicken is cooked through. Remove from the oven. Spoon the juices over the chicken and vegetables. Discard dried thyme sprigs. Garnish with additional fresh thyme sprigs and parsley flakes. Serve hot.


  • Try the traditional Hungarian recipe for paprika chicken.
  • Search our blog for more chicken recipes for National Chicken Month/National Poultry Month.


Curried Quinoa Patties

Curried Quinoa Patties

September: National Whole Grains Month

Islander’s brother likes to eat quinoa as an alternative to rice but was getting tired of the same old side recipe. He had some quinoa already cooked so Islander used the leftovers to experiment with a new recipe and make something interesting. She cooked curried quinoa patties with a lime-cilantro dipping sauce. He liked them so much that he started making these healthy snacks to feed his finicky housemates. They enjoyed them, too, and this recipe now has become a regular appetizer at their home.

Try a new recipe with a super seed this September. Cook curried quinoa patties as a healthy snack in observance of National Whole Grains Month.


(Adapted from Epicurious)


  • 2 ½ cups quinoa, cooked
  • 4 eggs, beaten
  • ½ teaspoon salt (or to taste)
  • 1/3 cup green onions or chives, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1-2 teaspoons curry powder
  • 1/3 cup Parmesan cheese, grated
  • 1+ cup dry breadcrumbs
  • olive oil (for frying)


Cook the quinoa and let cool for easier handling. Beat the eggs. In a large bowl, combine the quinoa and eggs. Season with salt.


Add the chopped green onions or chives, onions and minced garlic.


Stir in the curry powder, cheese and bread crumbs. Wait a few minutes for the mixture to be absorbed. Shape into 2-inch patties. Place on a cookie sheet lined with waxed paper. Refrigerate until firm.


When ready to cook the patties, heat a little olive oil in a skillet over medium-high heat. Slip some patties into the pan but do not overcrowd. Cook one side until browned, about 5-8 minutes, then flip it over and continue browning for another 5-8 minutes. Drain the patties on paper towels. Serve hot while they are still crisp with a dollop of lime-cilantro dipping sauce. Yield: Approximately 2 dozen.


Bonus Recipe: Lime-Cilantro Dip


  • 1 cup sour cream or plain yogurt (low fat or fat-free)
  • 1 lime, juiced
  • 1 teaspoon cilantro leaves, chopped finely


In a bowl, mix the sour cream or yogurt with the lime juice. Add the cilantro. Refrigerate for a few minutes to allow the flavors to meld. Serve a dollop of the dip with the curried quinoa patties.



  • If the patty mixture is too dry, add a little water at a time to moisten. If it is too wet, add more bread crumbs.
  • We use a big ice cream scoop to measure out the mixture in our hand and simply flatten it into a patty.
  • Curried quinoa patties can be made ahead of time. Place uncooked patties on a baking sheet, layering wax paper sheets in between. Cover until ready to cook.