There is no better meal than this one

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 200 g each)
• 2 Tbsp Ghee (softened for easy mixing)
• 2 Tbsp Roasted Red Pepper Paste (store‑bought or homemade)
• 2 cloves Garlic (minced)
• 1 tsp Ground Coriander
• 1 tsp Paprika
• 1 tsp Fresh Thyme (leaves only, finely chopped)
• 2 Tbsp Fresh Parsley (chopped, divided)
• 1 Tbsp Fresh Dill (chopped)
• 1 Tbsp Lemon Juice (freshly squeezed)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1.5 lb Baby Potatoes (halved if larger than 2 inches)
• 1 Tbsp Olive Oil (for tossing potatoes)
• 1 medium Cucumber (diced)
• 2 stalks Green Onion (thinly sliced)
• 1 cup Tomatoes (diced, any variety)
• 1 Tbsp Olive Oil (for dressing)
• 2 Tbsp Pomegranate Molasses (plus extra drizzle for serving)
• 1 tsp Lemon Juice (for dressing)

Instructions

1. Make the Marinade

   In a mixing bowl combine the ghee, roasted red pepper paste, minced garlic, ground coriander, paprika, fresh thyme, chopped parsley, chopped dill, and lemon juice. Stir until a smooth paste forms.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken thighs to the bowl, coating each piece thoroughly with the marinade. Sprinkle with salt and pepper, then cover and let sit at room temperature for at least 30 minutes.

   Time: PT30M

3. Prepare the Potatoes

   While the chicken marinates, place baby potatoes in a separate bowl, drizzle with olive oil, sprinkle with salt, and toss until evenly coated.

   Time: PT5M

4. Preheat the Oven

   Preheat your oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

5. Arrange and Roast

   Spread the seasoned potatoes in a single layer at the bottom of the baking dish. Place the marinated chicken thighs on top, skin side down. Roast for 20 minutes, then flip the chicken so the skin side is up and continue roasting for another 20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden‑brown.

   Time: PT40M

   Temperature: 425°F

6. Make the Salad

   In a salad bowl combine diced cucumber, sliced green onion, diced tomatoes, and the remaining chopped parsley.

   Time: PT5M

7. Dress the Salad

   Whisk together olive oil, pomegranate molasses, lemon juice, and a pinch of salt. Drizzle over the salad and toss gently. Add an extra drizzle of pomegranate molasses just before serving.

   Time: PT2M

8. Plate and Serve

   Transfer the roasted chicken thighs and potatoes to a serving platter. Spoon the fresh salad on the side, drizzle any remaining pomegranate molasses, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

30 g

Fat

22 g

Fiber

5 g