Description
This Roasted Red Pepper Lemon Chicken is a vibrant, one-pan dinner bursting with Middle Eastern flavor. Marinated in Turkish pepper paste, garlic, warm spices, and lemon juice, then baked with potatoes and broccoli for a wholesome, high-protein meal. Finished with a drizzle of pomegranate molasses for a sweet-tangy glaze!
Ingredients
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2 tbsp Turkish red pepper paste
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10-12 garlic cloves, minced (about 2 tbsp)
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1/4 cup olive oil
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1/2 cup lemon juice
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1 tsp paprika
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1/2 tsp Middle Eastern 7-spice
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1/2 tsp cumin
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1/4 tsp turmeric
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1/2 tsp black pepper
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1 tsp ground coriander
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1 tsp salt
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7-8 bone-in chicken pieces
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1 cup yellow potatoes, chopped
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1 cup chicken broth
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1 broccoli crown, cut into florets
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Fresh thyme (for garnish)
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Salt & pepper (to taste)
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Pomegranate molasses (for garnish)
Instructions
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Make the Marinade:
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In a bowl, combine red pepper paste, garlic, olive oil, lemon juice, paprika, 7-spice, cumin, turmeric, black pepper, ground coriander, and salt.
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Marinate the Chicken:
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Rub the marinade all over the chicken pieces. Let marinate for at least 30 minutes, or overnight for deeper flavor.
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Prepare the Pan:
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Preheat oven to 360ยฐF (180ยฐC). Arrange the marinated chicken, potatoes, and broccoli in a large baking dish. Pour in chicken broth around the sides. Season veggies with salt and pepper.
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Bake:
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Cover and bake for 1 hour. Flip the chicken and bake uncovered for another 20โ30 minutes, until golden brown and cooked through.
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Garnish & Serve:
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Drizzle with pomegranate molasses and garnish with fresh thyme. Serve warm with flatbread or rice if desired.
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Notes
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Turkish red pepper paste (biber salรงasฤฑ) adds sweetness and depthโfind it in Middle Eastern stores.
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Pomegranate molasses brings a tangy-sweet finishโdonโt skip it!
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You can substitute chicken thighs or drumsticks.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg