Persian Spiced Pan Roasted Chicken {One Pan Meal}

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

40 minutes

Ingredients

4 chicken thighs (skinless)
½ tsp sea salt (sea salt flakes and / or coarse salt flakes)
1 tsp Turmeric
½ tsp allspice
½ tsp cayenne
pinch paprika
punch black pepper
1 tsp minced garlic
3 tbsp oil (olive or avocado oil)
1 tbsp lemon juice
1 pound purple potatoes (small, quartered)
1 cup cherry tomatoes (sliced)
slices lemon (extra large, for chicken)
crushed red pepper flakes (to garnish)
pomegranate seeds (optional toppings and sides, peppercorns dill yogurt sauce for dipping)

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.
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.