Turkish · Dinner
Baked Chicken Thighs with Potatoes
Bone-in chicken thighs roasted over potatoes with tomato, red pepper, onion and garlic in a paprika-tinged olive oil base, finished with lemon and parsley. A one-pan Turkish home bake where the skin crisps while the potatoes soften in the savoury pan juices below.
$5
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
594Calories
46.2gProtein
31.4gFat
28.9gCarbs
7.1gSugar
4.9gFiber
854mgSodium
289mgChol
8.5gSat Fat
1410mgPotassium
66mgCalcium
3.3mgIron
0.7mcgVitamin B12
56mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Preheat oven to 400F (200C). Pat chicken thighs dry and season all over with salt and black pepper.
2
Build
Slice potato 1/4-inch thick and slice tomato, bell pepper, onion and garlic. Layer in a small baking dish, drizzle with olive oil and toss to coat evenly.
3
Build
Whisk tomato paste, paprika and chicken stock in a small bowl, then pour over vegetables. Nestle chicken thighs skin-side up on top.
4
Roast
Bake uncovered at 400F (200C) for 45 minutes until chicken skin is deep golden, crisp and a potato slice pierces easily with a knife.
5
Plate
Transfer chicken and vegetables to a plate, spoon over pan juices, squeeze lemon juice over top and scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz230g, 2 bone-in chicken thighs chicken thigh
- 22 medium potato (360g)
- 22 small tomato (200g)
- 11 bell pepper (120g)
- 11 onion (200g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp tomato paste
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
