By Foodie Moodie • Jump to Recipe • Print Recipe

Roasted Red Pepper & Herb Chicken with Pomegranate Molasses

⏱️ Prep: 20 min

🔥 Cook: 1 hr

🕒 Total: 1 hr 20 min

👨‍👩‍👧‍👦 Servings: 4

Juicy roasted chicken thighs marinated with roasted red pepper and fresh herbs, baked with tender baby potatoes, and served with a refreshing cucumber–tomato salad and a drizzle of pomegranate molasses. Perfect blend of smoky, herby, and tangy flavors!

💖 Why You’ll Love This Recipe

• ✅ Flavorful roasted chicken with herbs and roasted red pepper paste
• ✅ One-pan bake with potatoes for easy cleanup
• ✅ Refreshing salad with pomegranate molasses
• ✅ Perfect balance of smoky, tangy, and sweet flavors

💡 Cooking Tips

• Use bone-in thighs for maximum juiciness and flavor.
• Marinate chicken for a few hours for deeper taste.
• Broil last 3–5 minutes for crispier skin.

🍴 Serving Suggestions

• Serve with warm flatbreads or pita.
• Pair with hummus or tzatziki for Mediterranean flavor.

❄️ Storage & Reheating

• Store leftovers in an airtight container for 3–4 days in fridge.
• Reheat in oven at 350°F to keep chicken crispy.

🔄 Variations

• Swap baby potatoes with sweet potatoes for a twist.
• Add chili flakes for more heat.
• Try drumsticks instead of thighs.

❓ FAQs

• Can I use boneless chicken? Yes, but reduce cooking time by 15–20 minutes.
• Can I prep ahead? Marinate the chicken a day before for best flavor.
• Substitute for pomegranate molasses? Use balsamic glaze + lemon juice.

📝 Ingredients

Chicken Marinade

• 7–8 Chicken thighs (bone-in)
• 1 tbsp Ghee
• 1 tbsp Olive oil
• 1 tbsp Roasted red pepper paste
• 6–8 Garlic cloves
• 1 tsp Coriander (freshly ground)
• 1/2 tsp Paprika
• 1/2 tsp Fresh thyme
• 2 tbsp Fresh dill
• 1 tbsp Fresh parsley
• 1/2 Lemon juice
• Salt & Pepper (to taste)

Potatoes

• 1 lb Baby potatoes
• 1–2 tbsp Avocado oil
• Salt (to taste)

Chopped Salad

• 1/2 large Cucumber
• 1/2 Green onion bunch
• 1 Tomato (beefsteak)
• 3–5 tbsp Parsley
• 1–2 tbsp Olive oil
• Pomegranate molasses (drizzle)
• 1/2 Lemon juice
• Salt (to taste)

👨‍🍳 Instructions

1. Mix ghee, roasted red pepper paste, garlic, coriander, paprika, thyme, parsley, dill, and lemon juice. Coat chicken, season with salt & pepper, and marinate 15 min to several hours.
2. Preheat oven to 425°F (220°C).
3. Toss potatoes with avocado oil and salt in a baking dish.
4. Place marinated chicken over potatoes (skin down). Bake 25–30 min, flip, then bake another 25–30 min until golden.
5. Chop salad ingredients, toss with olive oil, lemon juice, pomegranate molasses, and salt.
6. Drizzle cooked chicken with pomegranate molasses before serving.

📊 Nutrition (per serving)
Calories: ~420 | Protein: 28g | Carbs: 22g | Fat: 25g