Priscilla’s Cooking BLOG

Roasted Chicken with garden herbs with sweet potatoes and carrot quinoa (Gluten free, dairy free and kosher for Passover)

Dinner Ideas, Kids, Mediterranean inspired

This is a full dinner with no gluten and no dairy. You can receive friends and kids and they will love it.
The prep takes around 30 min only because you have to cut veggies but once you spent this time preparing everything you forget about it and sit and relax. You might need to check quinoa once in a while but you don’t touch until is ready.

First step is to soak in water the Quinoa ( 1 cup and 1/2) in 5 glasses of filtrated water, reserve it. Go prepare the Chicken.

Ingredients for Roasted chicken thighs:

12 unfrozen chicken thighs
1 table spoon of kosher salt and lemon pepper all mixed together ( 1/2 spoon of each)
1 cup of chopped garden herbs: thyme, basil, peppermint and Greek oregano
1 table spoon of Curry powder
2 table spoon of olive oil.
2 red onions sliced thin
1/2 cup of seedless olives
1/2 squeezed lemon

put all the chicken thighs in water with 1/2 lemon squeezed, let sit there for 10 min. Meanwhile add 1 cup of quinoa in a bowl with filtrated water and wait 30 min before you use it, to remove bitter taste of quinoa.
in a small bowl mix curry with the chopped garden herbs, salt and lemon peppers, olive oil and lemon.
remove Chicken from water and with a towel paper dry the skin. Add the herb infusion and rub into the chicken skin.
Get a Baking pan and put the chicken thighs with skin up, add the olives and cover the onions on top of the chicken thighs.Than spray canola oil on top of everything and put on the Oven 350 F dol 45 min.( no need to cover it) After 45 min put on broil for 10 extra minutes but before doing it remove all the onions from the skin to get the skin crispy.
Once is ready remove from the oven, cover it and wait few min before serving to rest.

Ingredients of roasted sweet potatoes

3 sweet potatoes without skin.

1/4 cup of olive oil
1 bowl of water, squeezed lemon and salt
1 baking pan
2 tea spoon of kosher salt
fresh grounded pepper
Greek seasoning
fresh chopped rosemary

Remove skin of potatoes and put them in the water with salt and lemon so does not turn out brown, than get the potatoes out of the water and dry with paper towel carefully to get the seasoning.  Cut the potatoes in squares and roll each piece into the spices in a bowl. Transfer to the baking pan, add a baking sheet under  for the potatoes don’t stick into the pan.

Bake side by side with your chicken. it will be ready in one hour, broil for extra 10 min.



1 cup and 1/2 quinoa Soaked in water

2 tablespoons Olive oil

1 chopped onion

4 chopped carrots

3 cups of Home made Chicken Broth (

1/2 table spoon of kosher salt


Get one onion in small pieces than in a medium pan add 2 table spoon of olive oil. Than stir fry the onions , wait to be golden than add the carrot, cook for 3 minutes add the salt. Than you add the quinoa ( drain all the water first) and stir fry for one minute. Add the Broth, cook in medium heat without a lid. Than once the liquid evaporate in 1/2 put partial lid, cover 75% of your pan and chance to low heat, once the liquid is almost gone cover completely the pan. Get a look in the next 5 min and with a spoon check if all the liquid disappeared, if it did, remove from the stove and serve dinner.