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Home › Recipes › By Diet › Gluten Free

Persian Spiced Pan Roasted Chicken {One Pan Meal}

by Lindsay Cotter · 09/04/2018

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★★★★★ 5 from 7 reviews
chicken pan roast - persian- pin
chicken pan roast - persian- pin

Pan roasted chicken thighs with Persian spices, a burst of lemon flavor and tender veggies! This Persian Spiced Pan Roasted Chicken is an easy one pan meal that comes together in just 45 minutes. Gluten free, grain free, Whole30 and Paleo options!

Pan roasted chicken thighs with Persian spices, a burst of lemon flavor and tender veggies!

And just like that it’s a new month. Ahhh I secretly love the feeling of end of Summer almost Fall. There’s a huge shift in focus. Almost a sense of renewal coming. Hmmm, I guess that’s what Fall really is about… letting things go to eventually be restored. Oh ya, I’m getting all philosophical here. But stay with me here, I do have a point. Maybe?  .

You see, a new month gives us all this open space to fill. But the question still remains, what will you FILL it with in order to feel nourished and restored? For me, for us, I TRULY want to focus on filling our bellies with nourishment and our days with more time for reconnecting with each other or with others. A way to uncomplicate our lives! And what better way to do this than with sharing a simple cozy meal. One you can throw together in one pan bake or roast in the oven. Hence the uber healthy Middle Eastern Style Pan Roasted Chicken.

You get my point here, yes?

HOW TO MAKE PERSIAN SPICED PAN ROASTED CHICKEN

ONE PAN PERSIAN SPICED ROASTED CHICKEN

Persian Spiced Pan Roasted Chicken = Anti-Inflammatory Goodness

It’s probably no secret that anti-inflammatory foods own a piece of my heart, but I want YOU to love them, too! I wouldn’t have created an anti-inflammatory meal plan if I didn’t believe that it was good for ya, right? RIGHT!

So of course, this one pan meal is packed with tumeric – one of my favorite anti-inflammatory spices. Is tumeric trendy? Ya, probably, but it’s SO pretty that I can’t help myself! That gorgeous and good-for-you spice is just one of the Persian spices that’s tossed with chicken thighs to create this delicious, nutritious chicken dinner! What else goes into this pan roasted chicken recipe? Lemme tell ya!

  • turmeric
  • garlic
  • allspice
  • cayenne
  • paprika
  • potatoes
  • tomatoes and
  • lemons

Lemon CHicken Bake - Persian Spiced One Pan Meal!

So we’ve got seasonal veggies and a whole lot of flavorful chicken. What could be better? Oh, I’ll tell you – this is an easy, gluten free meal prep dinner! See? Wasn’t I right?! It just keeps getting better!

How To Cook Chicken in a Pan

persian spiced one pan chicken dinner

For some of us, cooking is easy; for others, not so much. We’re all in luck with this easy chicken pan roast though, because making Tumeric spiced pan roasted chicken starts AND ends in one pan!

For the first part of the recipe, you’ll sear skinless chicken thighs in a pan on the stove. That allows a crust to form on the chicken so that the juicy goodness stays inside where it belongs. After a quick sear, the pan of chicken goes into the oven so all of those anti-inflammatory, Persian spices, veggies, and the chicken can slow roast. The oven is where the MAGIC happens… all of the flavor is developed in there, ya’ll!

Just LOOK at this gorgeous pan roasted chicken and then try to tell me that your mouth isn’t watering. I won’t believe you. OK, I might believe that your mouth isn’t watering, but that’s just because you haven’t smelled the chicken roasting in your oven yet. TO DIE FOR!

Pan roasted chicken thighs with Persian spices, a burst of lemon flavor and tender veggies! This Persian Spiced Pan Roasted Chicken is an easy one pan meal

Oh, and as you I might have noticed, I also added a side of dill yogurt dipping sauce and a sprinkle of pomegranates. Just for to give it a extra BURST of flavor and antioxidants. It’s not a must, but goodness does it complete my foodie taste buds…. just sayin…

Real food is so delish!

 

Lemon CHicken Bake - Persian Spiced One Pan Meal!

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Pan roasted chicken thighs with Persian spices, a burst of lemon flavor and tender veggies! This Persian Spiced Pan Roasted Chicken is an easy one pan meal

Persian Spiced Pan Roasted Chicken {One Pan Meal}


★★★★★

5 from 7 reviews

  • Author: Lindsay Cotter
  • Total Time: 40
  • Yield: 4 1x
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Description

Pan roasted chicken thighs with Persian spices, a burst of lemon flavor and tender veggies! Gluten free, grain free, Paleo friendly.


Ingredients

Scale
  • 4 chicken thighs (skinless) – around 1.25lbs
  • 1/2 tsp +  sea salt ( sea salt flakes and/or coarse salt flakes)
  • 1 tsp turmeric
  • 1/2 tsp. allspice
  • 1/2 tsp. cayenne
  • pinch of paprika
  • punch of black pepper
  • 1 tsp minced garlic
  • 3 tbsp oil (olive or avocado oil)
  • 1 tbsp lemon juice
  • 1 pound small purple/gold new potatoes – quartered
  • 1 cup cherry tomatoes – sliced
  • extra lemon slices for chicken
  • Crushed Red pepper flakes to garnish
  • Optional toppings and sides – pomegranate seeds and peppercorns
    • Dill yogurt sauce for dipping. See notes

Instructions

  • Preheat oven to 375°F. Clean chicken thighs and place on plate. Rub chicken thighs with coarse sea salt flakes
  • Next Combine 1 tsp turmeric, 1/2 tsp. sea salt, 1/2 tsp. allspice, and 1/2 tsp. cayenne, paprika, pepper, 1 tsp minced garlic, 3-4 tbsp oil, and 1 tbsp lemon juice in a large bowl. whisk together.
  • Then douse the chicken thighs to coat. Or use a brush. Use the remaining to coat the potatoes.
  • Place in an oven safe skillet (oven safe) with potatoes (diced) and tomatoes. Sear chicken on medium high for 5 minutes, flipping chicken and potatoes over while cooking.
  • Place lemon slices on top of chicken and red pepper flakes
  • Place pan in oven and bake for 22 -25 minutes, broil last 2 minutes. If your chicken thighs are smaller in size, they will cook faster. Adjust times as needed.
  • Check on chicken by inserting thermometer inserted into the thickest part of the chicken registers 165°F. You can also slice open one chicken breast (at the thickest part) to see if the meat is not longer pink, but white. Remove from oven when done.

To serve

  • Place chicken, potatoes, tomatoes in one bowl or plate for a one pan meal. Optional sprinkle of pomegranate seeds
  • If you want to serve this with a dipping sauce, mix 5 ounces of plain greek yogurt with 1/2 tsp minced garlic, 1- 2 tsp dried dill, and 1 tsp lemon juice.

Notes

Optional Greek Yogurt Dipping Sauce (not paleo) – mix 5 ounces of plain greek yogurt with 1/2 tsp minced garlic, 1- 2 tsp dried dill, and 1 tsp lemon juice.

  • Prep Time: 10
  • Cook Time: 25 -30
  • Category: dinner
  • Method: pan roast
  • Cuisine: Indian

Nutrition

  • Serving Size:
  • Calories: 364
  • Sugar: 1.7 g
  • Sodium: 179.5 mg
  • Fat: 17.1 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 21.1 g
  • Fiber: 2.9 g
  • Protein: 32.2 g
  • Cholesterol: 140.1 mg

Keywords: chicken, pan roast, healthy, oven baked, roast, one pan meal, paleo, gluten free, persian,

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Tell me what you’re looking forward to cooking this week!

Are you ready for a new season? More focus? More structure? More healthy one pan meals? More SPICE?!?!

Um, the answer to all those should be HECK YES!

Cheers,

LC


MORE WHOLE 30 APPROVED RECIPES HERE!

This recipe is part of our Easy Whole 30 Approved Recipes collection. Check it out!

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Categories: Gluten Free, Grain Free, Has Video, Main Dishes, Whole 30 Tags: anti-inflammatory, Chicken, meal prep, one pan meal, seasonal

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Kay Horn says

    02/14/2020 at 9:28 PM

    I’m enjoying the punch of black pepper😁

    Reply
    • Lindsay Cotter says

      02/15/2020 at 5:35 PM

      Ahh yes!! Me too, Kay!

      Reply
  2. Amy says

    10/08/2019 at 7:28 PM

    Absolutely delicious! The way the potatoes soaked up the pan juices and spices… ? One of my new favorite dishes

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/09/2019 at 11:20 AM

      Oh i love it! Thanks for the feedback Amy!

      Reply
  3. Nanette A says

    09/12/2019 at 5:41 PM

    Delicious, easy and healthful as usual! It definitely has a bite (which is obvious by spice quantities) and would benefit from the dipping sauce (I skipped due to dairy free needs). But it is delicious and I would make this again. Thank you, Cotter Crunch!

    ★★★★★

    Reply
    • Lindsay Cotter says

      09/12/2019 at 11:34 PM

      Oh I am so glad! Thanks for the feedback Nanette!

      Reply
    • Lindsay Cotter says

      09/13/2019 at 11:24 PM

      I’m so glad! Thanks for sharing. I actually love this dish with my green goddess vegan dressing as well!

      Reply
  4. Samantha says

    08/28/2019 at 11:39 AM

    Are the potatoes in this ok to use if you’re starting AIP?

    Reply
    • Lindsay Cotter says

      08/28/2019 at 3:45 PM

      I would use sweet potato and then replace the red spices with maybe liquid smoked or lemon/garlic.

      Reply
  5. Mary says

    07/21/2019 at 5:55 PM

    Made this dish. It is absolutely delicious! I wouldn’t change a thing!

    ★★★★★

    Reply
    • Lindsay Cotter says

      07/21/2019 at 8:16 PM

      Wonderful! Thank you Mary!

      Reply
  6. ELC says

    07/14/2019 at 6:07 AM

    Really easy to follow, looks lovely, tastes delicious. It won’t disappoint!

    ★★★★★

    Reply
    • Lindsay Cotter says

      07/15/2019 at 7:21 PM

      So glad you enjoyed it!

      Reply
  7. Amy says

    06/24/2019 at 3:06 PM

    Paprika is listed in the ingredients but not the directions. I’m presuming that it goes into the marinade/spice mix?

    Reply
    • Lindsay Cotter says

      06/24/2019 at 3:34 PM

      Oh yes, it does! I will update that. Thanks for letting me know Amy!

      Reply
  8. Tee says

    12/09/2018 at 2:45 AM

    Hi,
    In the last paragraph of the recipe, you say ‘you can slice open one chicken breast (at the thickest part) to see if the meat is no longer pink, but white’. But the recipe uses thighs. Just wondering if breasts are okay to use?

    Reply
    • Lindsay Cotter says

      12/09/2018 at 10:48 AM

      Oh sorry I mean thigh, but breast would work too! I think it might take a little longer to cook though, if they are thicker. Ya know?

      Reply
  9. Sabrina says

    12/01/2018 at 7:49 PM

    beautiful dish, love the flavors too, really nice and different from my chicken go to recipes so thank you!

    Reply
    • Lindsay Cotter says

      12/01/2018 at 11:20 PM

      so glad! Thanks for your feedback Sabrina. <3

      Reply
  10. Duck life says

    09/20/2018 at 4:17 AM

    This Japanese style grilled chicken is very attractive. look very delicious.

    Reply
    • Lindsay Cotter says

      09/23/2018 at 12:19 AM

      Thank you! Enjoy. 🙂

      Reply
  11. maria says

    09/19/2018 at 12:09 PM

    It’s wonderful you write.

    Reply
    • Lindsay Cotter says

      09/19/2018 at 10:03 PM

      Thank you, Maria! I definitely enjoy it at times

      Reply
  12. Erin says

    09/07/2018 at 12:17 PM

    This is such a great chicken dinner, love the spices!

    ★★★★★

    Reply
    • Lindsay Cotter says

      09/19/2018 at 10:03 PM

      Thanks Erin!:D

      Reply
  13. hole io says

    09/05/2018 at 10:48 PM

    I have never tried lemonade, does it make chicken bitter?

    Reply
    • Lindsay Cotter says

      09/06/2018 at 10:42 AM

      Lemon marinade? Or baking the lemon?

      Reply
  14. Sabrina says

    09/05/2018 at 9:55 AM

    great flavors that are very different from my usual, also love the anti-inflam. benefits from some of these ingredients too, thank you for this wonderful recipe!

    Reply
  15. Liz says

    09/04/2018 at 1:49 PM

    I love the anti-inflammatory effects of turmeric! And this beauty of a dish is the perfect way to get more in my diet—delicious, too!

    ★★★★★

    Reply
  16. Megan @ Skinny Fitalicious says

    09/04/2018 at 12:01 PM

    If only we had fall in Arizona. Le sigh… But oh my gosh, this recipe takes eating the rainbow to a whole new level. So pretty!

    Reply
    • Lindsay Cotter says

      09/05/2018 at 9:09 AM

      I think you should come visit me this Fall!

      Reply
  17. Liz S. says

    09/04/2018 at 11:23 AM

    Here’s to a new month, new focus, new opportunities. And a delicious new-to-me recipe here 🙂 CHEERS, my dear friend.

    Reply
    • Lindsay Cotter says

      09/05/2018 at 9:10 AM

      Ahh yes! Cheers sweet friend

      Reply
  18. Jennifer Blake says

    09/04/2018 at 10:31 AM

    Just loving the combination of spices here! Can’t wait to dig in!

    ★★★★★

    Reply
    • Lindsay Cotter says

      09/23/2018 at 12:17 AM

      Thank you, Jennifer! Enjoy;)

      Reply
  19. Tara | Treble in the Kitchen says

    09/04/2018 at 7:40 AM

    The colors are so vibrant!! Eating with my eyes over here 🙂

    Reply
    • Lindsay Cotter says

      09/05/2018 at 9:11 AM

      You know me, I looove colorful food haha

      Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

About · Studio · Shop · Contact
Facebook Instagram Pinterest Twitter YouTube

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