If you’re looking for a delicious, vibrant dinner that delivers on flavor without a lot of hassle, Roasted Red Pepper & Herb Chicken with Pomegranate Molasses is the answer. This dish is an impressive combination of juicy, flavorful chicken thighs paired with perfectly roasted potatoes and a fresh, tangy salad. The real star of this meal is the roasted red pepper paste, which brings a smoky depth to the chicken. Combined with fresh garlic, coriander, paprika, thyme, dill, and parsley, it creates a fragrant, herbaceous marinade that transforms the chicken into something extraordinary. The addition of ghee and olive oil ensures the chicken stays moist and tender, while also helping to crisp the skin during the roasting process.
The method is simple yet effective: roast the chicken thighs at a high temperature, allowing the skin to become crispy and golden while locking in the flavors from the marinade. The pomegranate molasses adds the perfect touch, providing a sweet-tart contrast to the savory, herby chicken. It’s the kind of glaze that gives every bite a rich, glossy finish that’s both indulgent and balanced.
On the side, crispy baby potatoes are roasted in avocado oil with a sprinkle of salt, becoming golden and delicious with a soft interior. These potatoes are the perfect accompaniment to the chicken, adding a satisfying, starchy element to the plate.
The salad brings a refreshing element to this dish, with crunchy cucumber, juicy tomato, and fresh green onion, all tossed in a simple dressing made of olive oil, pomegranate molasses, and lemon juice. This bright, zesty salad cuts through the richness of the chicken and potatoes, making the meal feel balanced and light, yet satisfying.
Roasted Red Pepper & Herb Chicken with Pomegranate Molasses
If you're looking for a delicious, vibrant dinner that delivers on flavor without a lot of hassle, Roasted Red Pepper & Herb Chicken with Pomegranate Molasses is the answer. This dish is an impressive combination of juicy, flavorful chicken thighs paired with perfectly roasted potatoes and a fresh, tangy salad. The real star of this meal is the roasted red pepper paste, which brings a smoky depth to the chicken. Combined with fresh garlic, coriander, paprika, thyme, dill, and parsley, it creates a fragrant, herbaceous marinade that transforms the chicken into something extraordinary.
Ingredients
Chicken Marinade
Potatoes
Chopped salad
Instructions
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In a large bowl, make the marinade by combining ghee, roasted red pepper paste, and minced garlic, ground coriander, paprika, fresh thyme, parsley, dill and lemon juice. Mix until well combined. Add the chicken thighs to the marinade and mix well, ensuring they are evenly coated. Season with salt and pepper, and let the chicken marinate for at least 15 minutes up to several hours.
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Preheat the oven to 425°F when ready to cook.
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Add potatoes to a baking dish then drizzle with olive oil and sprinkle with salt. Toss the potatoes to ensure they are evenly coated.
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Place the marinated chicken thighs over the potatoes, making sure the skin side is facing down. Bake for 25-30 minutes. Afterwards, flip the chicken thighs and continue baking for an additional 25-30 minutes, or until the skin is crispy and golden.
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To make the salad, chop cucumbers, tomatoes, green onions, and fresh parsley. Combine the ingredients in a bowl and add a drizzle of olive oil, pomegranate molasses, squeeze of lemon juice, and salt.
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Once the chicken is cooked, add a light drizzle of pomegranate molasses to finish the dish with a hint of sweet acidity.
Note
- Bake at 425 degrees f for 25-30 minutes- flip chicken and bake for another 25-30 minutes or until skin is crispy and golden.
Great recipe. It turned out really amazing. Thank you!!
My favorite way to make chicken thighs!
Amazing!! When I first saw the recipe I had to make it and have been making it ever since. My husband loves it. Thank you!
OMG this recipe is scrumptious and delicious, family approved. I added my own touch of course. Looking forward to trying other recipes. TFS
This recipe turned out aMAZing!!!! I WILL be making it again and again.
I did not have anything pomegranate so I heated some ghost pepper strawberry jam I had in the pantry (for a while) and served that on the side. I also served it with jasmine rice, asian green beans and a simple cucumber salad with rice vinegar, salt and fresh ground white pepper.
Thanks for making me look like a great cook with awesome skills! 🙂
This has become a regular recipe in my home now! Great recipe 😊
I made this last night and it was very good. Even my picky eater liked it. I did not have red pepper paste and was not about to spend $10 – $15 for a jar of ajvar. Fortunately I did have a jar of roasted red peppers so I mashed up a spoon of them and left it uncovered in the frige overnight so it would dry out a bit. I also did not have all the fresh herbs called for so did my best guess using dried. I marinated the thighs for 7 hours. I cooked the meal in a convection oven at 400° for the first 25 minutes. Flipped the thighs over and checked the temp at 20 minutes and they were close to 190°. I used a pound of fingerling potatoes and they were great in the broth. Thank you for posting that is a bit out of the ordinary AND delicious!
I’m not a great cook but trying this out the food turned out great ans I had fun making it!!
I tried the recipe for dinner and my entire family loved it so much! Cooking the chicken upside down first then flipping it made all the chicken fat melt and cook beautifully. Thank you so much for such a great recipe🙏🏼