One-Pan Roasted Chicken and Potatoes (Original video)

Ingredients:

• Chicken thighs
• Ghee
• Roasted red pepper paste
• Minced garlic
• Ground coriander
• Paprika
• Fresh thyme
• Fresh parsley
• Dill
• Lemon juice
• Baby potatoes
• Olive oil
• Salt
• Pepper
• Cucumber
• Green onion
• Tomatoes
• Pomegranate molasses

Instructions:

1. In a bowl, combine ghee, roasted red pepper paste, minced garlic, ground coriander, paprika, fresh thyme, parsley, dill, and lemon juice. Mix well.
2. Add chicken thighs to the marinade, season with salt and pepper, and let it sit for at least 30 minutes.
3. Preheat the oven. Place baby potatoes in a baking dish, drizzle with olive oil, sprinkle salt, and toss to coat evenly.
4. Lay the marinated chicken thighs over the potatoes in the baking dish, ensuring the skin side is facing down.
5. Bake in the oven, flipping the chicken halfway through to ensure the skin side is facing up at the end for crispiness.
6. Prepare a quick salad by combining chopped cucumber, green onion, tomatoes, and fresh parsley in a bowl.
7. Dress the salad with olive oil, pomegranate molasses, lemon juice, and salt.
8. Plate the roasted chicken and potatoes with the salad, drizzle with more pomegranate molasses, and enjoy.