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

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken drumsticks
• Instead of Ghee: Unsalted butter, Olive oil
• Instead of Roasted Red Pepper Paste: Harissa, Tomato paste with smoked paprika
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Ground Coriander: Coriander seeds, ground
• Instead of Paprika: Smoked paprika
• Instead of Fresh Thyme: Dried thyme (½ tsp)
• Instead of Fresh Parsley: Cilantro
• Instead of Fresh Dill: Dried dill (½ tsp)
• Instead of Lemon Juice: Lime juice
• Instead of Salt: Sea salt
• Instead of Baby Potatoes: Yukon Gold potatoes, cut into bite‑size pieces
• Instead of Olive Oil: Ghee, Avocado oil
• Instead of Cucumber: Zucchini (raw)
• Instead of Green Onion: Chives
• Instead of Tomatoes: Cherry tomatoes, halved
• Instead of Olive Oil (for dressing): Grape seed oil
• Instead of Pomegranate Molasses: Balsamic reduction
• Instead of Lemon Juice (for dressing): Lime juice

Equipment Needed

• Baking Dish
• Mixing Bowl
• Knife
• Cutting Board
• Measuring Spoons
• Tongs
• Salad Bowl
• Oven

Critical Steps — Do Not Skip

• Marinate the chicken for at least 30 minutes to develop flavor.
• Place chicken skin side down first, then flip so skin ends up up for a crispy finish.
• Ensure the oven is fully preheated to 425°F for proper browning.

Chef Tips from the Video

• Use a cast‑iron skillet instead of a baking dish for extra caramelization.
• Add a sprig of rosemary to the potatoes for an aromatic twist.
• For extra tang, drizzle a little extra lemon juice over the chicken just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Chicken portions can be frozen for up to 2 months; reheat in oven. Potatoes may become soft after freezing, so freeze only the chicken if desired.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours ahead; keep refrigerated.
• Prep and chop all salad vegetables and store in a sealed container; dress just before serving.
• The potatoes can be tossed with oil and salt a few hours ahead and kept refrigerated.

Frequently Asked Questions