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Overhead view of Aleppo pepper chicken breasts and potatoes in a dark skillet garnished with lemon slices and fresh parsley
Lindsay Lehrer

Aleppo Pepper Chicken and Potatoes

A high-flavor one pot chicken and potatoes built around Aleppo pepper, a spice with deep roots in Armenian and Middle Eastern cooking. Sear the chicken first, par-cook the potatoes, then finish everything together in the oven for a weeknight dinner that tastes like it took all day.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 5
Course: Dinner
Cuisine: American, Armenian-American, Mediterranean, mediterranean-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Potatoes
  • 2.5 pounds chicken breasts
  • 2 pounds yellow potatoes cut into very thin wedges or or cubed
  • 1 large yellow onion sliced
  • 6 garlic cloves minced
  • 3 tablespoons olive oil
  • 1 tablespoon butter optional
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • Juice of 1 large lemon
  • 1 tablespoon red wine vinegar
  • Fresh parsley for serving
Spice Blend
  • 2 teaspoons Aleppo pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon cumin
  • 0.5 teaspoon black pepper
  • 1 teaspoon salt

Equipment

  • Dutch oven or oven-safe deep skillet
  • Lid or aluminum foil
  • Instant read thermometer
  • Tongs

Method
 

  1. Season and sear the chicken. Mix all spice blend ingredients. Pat the chicken dry and toss with 1 tablespoon olive oil, half the spice blend, 2 minced garlic cloves, and a squeeze of lemon. Let sit 10 minutes. Heat a Dutch oven over medium-high, add olive oil, and sear the chicken 2 to 4 minutes per side until golden. Do not cook through. Remove to a plate.
  2. Build the potato base and par-cook. In the same pan, add more olive oil and butter if using. Add the onion and potatoes in a single layer. Season with remaining spice blend. Cook 5 minutes, stirring to coat. Add remaining garlic and tomato paste, cook 1 minute. Pour in broth, lemon juice, and red wine vinegar. Scrape up the browned bits. Cover and simmer on stovetop 10 to 12 minutes.
  3. Add chicken and bake. Preheat oven to 375 degrees F. Nestle chicken on top of potatoes. Spoon a little sauce over the top. Cover and bake 20 to 25 minutes. Uncover and bake another 10 to 15 minutes until chicken reaches 160 degrees F and the top has color.
  4. Rest and serve. Rest 5 minutes before serving. Finish with fresh parsley.

Notes

  • Do not crowd the potatoes: Spread in a single layer for even cooking. Stacked potatoes steam instead of cook through.
  • Aleppo pepper substitute: 4 parts sweet paprika plus 1 part cayenne, or Urfa biber.
  • Chicken thighs: Cook to 175 to 185 degrees F. Add a few extra minutes of bake time.
  • Storage: Refrigerate up to 4 days. Reheat on stovetop with a splash of broth. Freezes well for up to 3 months.