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.
Ingredients
Instructions
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To make the marinade, combine roasted red pepper paste, minced garlic, olive oil, lemon juice, paprika, cumin, allspice, turmeric, salt, and black pepper. Mix well to combine.
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Add bone-in chicken to the marinade, ensuring each piece is thoroughly coated and let it sit for at least 15 minutes up to several hours.
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Preheat the oven to 360°F.
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Once ready to cook, add cut-up yellow potatoes or baby potatoes to the dish, filling any gaps around the chicken. Pour chicken broth into the pan, then place fresh thyme sprigs on top of the chicken and potatoes.
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Bake in the preheated oven and bake for approximately 1 hour to 1 hour and 30 minutes flipping the chicken halfway through. Add broccoli in the final 15 minutes of cooking if desired.
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Top with fresh parsley and a drizzle of pomegranate molasses.
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.
I absolutely love love love this! Tonight will be the second time I cook it but UGH amazing !!!
I would give it a 10 if I could. Only follow this recipe if you want absolutely delicious, tender, juicy and perfectly seasoned chicken.
I absolutely love this recipe and highly recommend it. Do not skip the pomegranate molasses drizzle at the end, it elevates the dish to an absolute flavour bomb. I serve with rice and it has become a regular in my meal planning rotation. Thank you for sharing Sara