Aleppo Pepper Chicken

Middle Eastern · Poultry

Serves: 4
Prep: 10 minutes
Cook: 25–30 minutes

Ingredients

  • 1½–2 lbs boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1½ tablespoons Aleppo Pepper
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 tablespoon honey
  • Juice of ½ lemon
  • Chopped fresh parsley, for serving
  • Lemon wedges, optional

Directions

  1. Heat oven to 425°F.
  2. In a large bowl, combine olive oil, Aleppo Pepper, garlic, salt, cumin, coriander, honey, and lemon juice.
  3. Add chicken and toss until thoroughly coated. Let sit for 10–15 minutes if you have time; otherwise, straight into the pan it goes.
  4. Arrange chicken in a lightly oiled baking dish or on a rimmed sheet pan.
  5. Roast for 22–28 minutes, until browned at the edges and the chicken reaches 165°F internally.
  6. Spoon the pan juices over the chicken and sprinkle with another small pinch of Aleppo Pepper.
  7. Finish with parsley and serve with rice, couscous, roasted potatoes, or warm flatbread.
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