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