Description
Roasted red pepper and herb chicken with crispy potatoes is a hearty and flavorful oven-baked meal packed with garlic, fresh herbs, and savory roasted pepper flavor. Served with a refreshing cucumber tomato salad, it makes a satisfying dinner for family meals or gatherings.
Ingredients
- 7–8 bone-in chicken thighs
- 1 tablespoon ghee
- 1 tablespoon olive oil
- 1 tablespoon roasted red pepper paste
- 6–8 garlic cloves, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon fresh thyme
- 2 tablespoons fresh dill
- 1 tablespoon fresh parsley
- Juice of 1/2 lemon
- Salt and black pepper to taste
- 1 pound baby potatoes
- 1–2 tablespoons avocado oil
- 1/2 large cucumber
- 1/2 green onion stalk
- 1 beefsteak tomato
- Small bunch of parsley
- Olive oil for dressing
- Pomegranate molasses
- Lemon juice
- Salt to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the ghee, olive oil, roasted red pepper paste, minced garlic, coriander, paprika, thyme, dill, parsley, and lemon juice.
- Season the chicken thighs with salt and black pepper. Coat the chicken thoroughly in the herb and pepper mixture.
- Arrange the chicken on a baking tray and roast for 25 to 30 minutes. Flip the chicken and continue roasting for another 25 to 30 minutes until crispy and golden brown.
- Toss the baby potatoes with avocado oil and salt. Spread them on a baking sheet and roast for 30 to 35 minutes until tender and lightly crisped.
- Dice the cucumber, green onion, tomato, and parsley. Combine in a bowl and dress with olive oil, pomegranate molasses, lemon juice, and salt.
- Serve the roasted chicken with the potatoes and fresh salad.
Notes
- Add crushed red pepper flakes or cayenne pepper for extra heat.
- Boneless chicken thighs or breasts can be used with adjusted cooking time.
- Sweet potatoes can replace baby potatoes for a sweeter variation.
- Serve with garlic yogurt sauce or tahini drizzle for extra flavor.
- Store leftovers in the refrigerator for up to 4 days.
- The chicken and potatoes freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 36 g
- Saturated Fat: 9 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 185 mg
