Turkish · Dinner
Baked Chicken and Vegetable Casserole
Bone-in chicken thighs bake with potatoes, bell pepper, tomato, and onion in an oven dish, seasoned with paprika, cumin, and dried oregano over a tomato-paste base. The result is a Turkish-style home casserole with tender chicken, softened vegetables, and a light savoury pan sauce.
$5
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
513Calories
40.6gProtein
25.9gFat
27.3gCarbs
8.1gSugar
5.1gFiber
611mgSodium
247mgChol
6.9gSat Fat
1218mgPotassium
64mgCalcium
3.1mgIron
0.8mcgVitamin B12
49mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Preheat oven to 400°F (200°C). Pat chicken thighs dry, then season both sides with salt and black pepper. Slice bell pepper and onion thinly; mince garlic; cut tomato into wedges; cut potato into wedges.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 4 minutes until golden brown and skin releases easily.
3
Build
Turn chicken over. Scatter potato wedges, bell pepper, tomato, onion, and garlic around it. Stir tomato paste, paprika, and cumin into chicken stock, then pour over chicken and vegetables.
4
Bake
Transfer skillet to oven and bake uncovered at 400°F for 40 minutes until chicken reaches 165°F internally and potatoes are fork-tender. Baste at the halfway point.
5
Rest
Remove from oven and let stand 5 minutes so sauce settles and thickens slightly.
6
Plate
Sprinkle dried oregano and parsley over the dish, then serve directly from the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz250g, 2 bone-in chicken thighs chicken thigh
- 22 small potato (300g)
- 11 bell pepper (150g)
- 22 small tomato (200g)
- 11 onion (160g)
- 4 tbsp60g tomato paste
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1/2 cup120ml chicken stock
- salt and black pepper, to taste
- 2 tbsp8g parsley
