Ingredients

The following ingredients have 4 Servings
  • 4 to 5 chicken thighs (~1.5 pounds), skinless and boneless
  • 3 Tablespoons light olive or refined avocado oil
  • 1 Tablespoon lemon juice 
  • 1 teaspoon minced garlic or 1 teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon allspice (see notes for substitute)
  • ¼ to 1/2 teaspoon cayenne
  • ¼ teaspoon smoked paprika
  • pinch black pepper
  • 1 pound small purple/gold new potatoes, quartered
  • 1 cup sliced carrots (see notes for substitutes)
  • fresh lemon slices, optional
  • Optional Toppings- chopped parsley, pomegranate seeds

Instruction

  • In a large bowl, whisk together oil, lemon juice, garlic, turmeric, salt, allspice, cayenne, paprika and black pepper.
  • Pat the chicken dry with a paper towel then place chicken thighs in the bowl of marinade and coat well. Place the bowl in the fridge for 30 minutes or up to 24 hours.
  • Preheat the oven to 375°F.
  • Remove chicken from the marinade and transfer to a large oven safe skillet or large rimmed sheet pan. Place potatoes and vegetables in the bowl with the remaining marinade, gently toss, then arrange around the chicken.
  • If desired, place 4 lemon slices on top of chicken and vegetables.
  • Transfer skillet/pan to the center rack of the oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165F. Broil the last 2 minutes of baking for crispier texture. Note- Smaller chicken thighs will cook faster. Adjust times as needed.
  • Remove chicken from the oven and place on a serving plate to rest for 5 minutes. Turn the oven to 400 F and continue to bake potatoes and vegetables for an additional 5-10 minutes (or until tender) while chicken rests.
  • Garnish with pomegranate arils and parsley before serving.
  • Store in the fridge in an airtight container for up to 3 days.