Roasted Red Pepper Lemon Chicken

Some nights you just want to throw everything into a baking dish, pop it in the oven and have a delicious dinner cooking while you get some errands done around the house- that’s where this Roasted Red Pepper Lemon Chicken & Potatoes comes in to save the day.

This recipe was inspired by a classic dinner that my mom would often make: middle eastern style baked chicken & potatoes. It’s basically chicken and potatoes with some seasonings, cooked with a lot of lemon juice and baked till the chicken is golden and the skin gets crispy.

There are many ways to spice up a classic roast chicken and potato dinner and the blank canvas typically takes on whatever flavours you want to emphasize. For this version, I wanted to make something that still felt very Mediterranean with a little extra flavour by adding in the Turkish red pepper paste & fresh herbs.

Where do I find roasted red pepper paste?

A key ingredient for this Roasted Red Pepper Lemon Chicken & Potatoes is roasted red pepper paste. Turkish red pepper paste, or “biber salçası,” has a rich, deep flavor that combines a subtle sweetness with earthy, smoky undertones. I love using it in marinades, soups & stews. You should be able to find this at your local middle eastern grocery store or you can get it here.

Is pomegranate molasses necessary?

I know pomegranate molasses is listed as a garnish but don’t make the mistake of leaving this out! There’s a ton of savoury flavours in this roast chicken and while the lemon juice adds some zing, the pomegranate molasses takes it to another level by adding a sweet signature tang.

Roasted Red Pepper Lemon Chicken

Roasted Red Pepper Lemon Chicken & Potatoes for a simple yet delicious one-pan dinner. The chicken is marinated in Turkish red pepper paste for sweetness, savoury spices, lots of garlic and lemon juice to brighten things up- oh & a drizzle of pomegranate molasses to seal the deal.

Recipe Keys: C Chicken

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Ingredients

• 2 tbsp Turkish red pepper paste

• 2 tbsp Garlic (10-12 cloves)

• ¹⁄₄ cup Olive oil

• ¹⁄₂ cup Lemon juice

• 1 tsp Paprika

• ¹⁄₂ tsp Middle eastern 7-spice

• ¹⁄₂ tsp Cumin

• ¹⁄₄ tsp Turmeric

• ¹⁄₂ tsp Black pepper

• 1 tsp Ground coriander

• 1 tsp Salt

• 7-8 Chicken pieces (bone-in)

• 1 cup Yellow potatoes

• 1 cup Chicken broth

• Fresh thyme

• 1 Broccoli crown

• Salt & pepper (to taste)

• pomegranate molasses (garnish)

Note

• Oven Instructions: Bake at 350-360 degrees f for 1 hour. Flip chicken and bake for additional 20-30 minutes or until chicken is golden on top.