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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Servings: 5
Equipment
- Dutch oven or oven-safe deep skillet
- Lid or aluminum foil
- Instant read thermometer
- Tongs
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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 420kcal