Roasted Red Pepper Lemon Chicken

Name: Roasted Red Pepper Lemon Chicken
Cook time: 35 min
Ingredients: 0.666667 TBSP Turkish Red Pepper Paste; 0.666667 TBSP Garlic; 0.0833333 CUP Olive Oil; 0.166667 CUP Lemon Juice; 0.333333 TSP Paprika; 0.166667 TSP Middle Eastern 7-Spice; 0.166667 TSP Cumin; 0.0833333 TSP Turmeric; 0.166667 TSP Pepper (Black); 0.333333 TSP Ground Coriander; 0.333333 TSP Salt; 2.66667 piece Chicken; 0.333333 CUP Yellow Potato; 0.333333 CUP Chicken Broth; 0 FREE Thyme; 0.333333 crown Broccoli; 0 FREE Salt; 0 FREE Pepper (Black); 0 FREE Pomegranate Molasses

This vibrant Roasted Red Pepper Lemon Chicken features a tangy, aromatic marinade that infuses bone-in chicken with bright lemon, smoky pepper paste and warm spices, then roasts alongside tender potatoes and optional broccoli for an easy, one-pan dinner. Finish with fresh thyme, a sprinkle of herbs and a drizzle of pomegranate molasses for a sweet‑tart glaze that elevates every bite.

This vibrant Roasted Red Pepper Lemon Chicken features a tangy, aromatic marinade that infuses bone-in chicken with bright lemon, smoky pepper paste a... Show more

3.0

•⏳35min•👨‍🍳Medium

healthy

gluten free

high protein

low carb

keto

low sugar

satiating

Method

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.

Add bone-in chicken to the marinade, ensuring each piece is thoroughly coated, and let it sit for at least 15 minutes or up to several hours in the refrigerator.

Preheat the oven to 360°F (182°C).

Once ready to cook, add cut-up yellow potatoes or baby potatoes to the dish, filling any gaps around the chicken. Pour in chicken broth to come partway up the potatoes and chicken, then place fresh thyme sprigs on top of the chicken and potatoes.

Bake in the preheated oven for approximately 1 hour to 1 hour and 30 minutes, flipping the chicken halfway through cooking. If using, add broccoli in the final 15 minutes so it becomes tender-crisp.

When the chicken and potatoes are cooked through and nicely browned, remove from the oven, top with fresh parsley if desired, and finish with a drizzle of pomegranate molasses.