Roasted Chicken and Vegetables Turkish Style
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
443 kcal
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Course
Main Course
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Cuisine
Mediterranean, Turkish
Roasted Chicken and Vegetables Turkish Style
Description
The recipe uses a blend of herbs and spices—oregano, paprika, cumin, coriander—combined with lemon juice and olive oil to marinate chicken thighs. These flavors infuse the meat before roasting it with vegetables such as russet potatoes, white onions, and a mix of bell peppers, topped with fresh tomatoes. The tomato sauce, made from water, olive oil, garlic, Aleppo pepper, oregano, and tomato paste, is poured over the entire dish to provide moisture and depth of flavor during cooking.
Roasting at 375°F for 45 minutes to an hour cooks the chicken thoroughly and softens the vegetables, producing a hearty dish with a balanced combination of tender meat, softened vegetables, and a vibrant sauce. The spices contribute subtle heat and earthiness characteristic of Turkish cuisine.
For serving, this dish pairs well with Mediterranean or Turkish-style sides like fresh salads, yogurt-cucumber dips (cacik), pide bread, or pilafs. The ingredients and flavors support varied accompaniments typical of the region's cuisines.
Practical tips include substituting red pepper flakes for Aleppo pepper and using stock instead of water for a richer sauce. You can also add other vegetables such as green beans or zucchini. Leftovers keep refrigerated for up to 3 days or freeze for up to 3 months, with reheating suggested over medium heat in a covered pan.
Ingredients
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp Coriander
- 1 lemon juice of
- 1 tbsp olive oil extra virgin
- 2 lbs chicken thigh boneless, skinless
- 1 russet potato peeled and cut into chunks
- 1 white onion cut into chunks
- 1 green bell pepper cut into chunks
- 1 red bell pepper cut into chunks
- 1 bell pepper cut into chunks, orange
- 1 large tomato cut into chunks
Tomato sauce
- 3/4 cup water
- 1 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 1 tsp kosher salt
- 1 tsp Aleppo pepper or pul biber
- 1 tsp oregano
- 2 tbsp tomato paste
Instructions
- In a large bowl mix the spices with lemon juice and olive oil. Add the chicken thighs and make sure they’re fully coated with the marinade.
- Preheat the oven to 375 degrees F. Place the potatoes, onions and half of the peppers at the bottom of a baking dish. Top with the marinated chicken. Top with more onions and pepper and the tomatoes.
- Mix the water with olive oil, garlic, salt, Aleppo pepper, oregano and tomato paste. Pour over the chicken and vegetables.
- Roast in the oven for 45 minutes to 1 hour until the chicken and vegetables are fully cooked. Check after 35 minutes and if the dish is too low on liquid, add 1/2 cup boiling water.
Notes
- Red pepper flakes can replace Aleppo pepper for a similar heat and flavor.
- Use chicken or vegetable stock instead of water for a richer tomato sauce.
- Add vegetables like green peas, green beans, carrots, cauliflower, or zucchini to vary the dish.
- Serve with Mediterranean or Turkish sides such as salads, cacik, pide bread, or pilafs.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months.
- Reheat leftovers covered in a pan over medium heat for about 20 minutes, stirring occasionally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 47g | 94% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 869mg | 36% |
| Potassium | 1275mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2955IU | 59% |
| Vitamin C | 128mg | 142% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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