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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}


  • Author: Lindsay Cotter
  • Prep Time: 10
  • Cook Time: 25 -30
  • Total Time: -25741724.75 minute
  • Yield: 4
  • Category: dinner
  • Method: pan roast
  • Cuisine: Indian

Description

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


Ingredients

  • 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 corse sea salt flakes
  • Next Combine 1 tsp turmeric, 1/2 tsp. sea salt, 1/2 tsp. allspice, and 1/2 tsp. cayenne, 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.

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

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