5 from 18 votes
Roasted Chicken and Vegetables Turkish Style
This Turkish-style roasted chicken features boneless, skinless thighs marinated with oregano, paprika, cumin, coriander, and lemon juice, roasted alongside an assortment of vegetables including potatoes, onions, and colorful bell peppers. The dish is finished with a tomato sauce infused with garlic, Aleppo pepper, and tomato paste, creating a warm, aromatic, and richly flavored meal that highlights Middle Eastern spices and roasting techniques.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
4
Calories:
443 kcal
Course:
Main Course
Cuisine:
Mediterranean, Turkish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 443
% 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.