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Roasted Chicken and Vegetables Turkish Style

Roasted chicken and vegetables is perfect for a healthy weeknight dinner. Chicken is flavored with spices and roasted on a bed of vegetables with a tasty sauce all in one dish. It's a simple classic dinner that everyone loves.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mediterranean, Turkish
Servings: 4
Calories: 443kcal


  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 tsp coriander
  • 1 lemon juice of
  • 1 tbsp olive oil extra virgin
  • 2 lbs boneless skinless chicken thighs
  • 1 russet potato peeled and cut into chunks
  • 1 white onion cut into chunks
  • 1 green bell pepper cut into chunks
  • 1 red bell pepper cut into chunks
  • 1 orange bell pepper cut into chunks
  • 1 large tomato cut into chunks

Tomato sauce

  • ¾ cup water
  • 1 tablespoon olive oil extra virgin
  • 3 cloves garlic minced
  • 1 teaspoon Kosher salt
  • 1 teaspoon Aleppo pepper or pul biber
  • 1 teaspoon oregano
  • 2 tablespoon tomato paste


  • In a large bowl mix the spices with lemon juice and olive oil. Add the chicken thighs and make sure they’re fully coated with the marinade. 
  • Preheat the oven to 375 degrees F. Place the potatoes, onions and half of the peppers at the bottom of a baking dish. Top with the marinated chicken. Top with more onions and pepper and the tomatoes.
  • Mix the water with olive oil, garlic, salt, Aleppo pepper, oregano and tomato paste. Pour over the chicken and vegetables. 
  • Roast in the oven for 45 minutes to 1 hour until the chicken and vegetables are fully cooked. Check after 35 minutes and if the dish is too low on liquid, add ½ cup boiling water.



  • You can use red pepper flakes instead of Aleppo pepper or pul biber. 
  • Use vegetable or chicken stock instead of water to make the tomato sauce if desired. 
  • This dish is very versatile, you can add other vegetables such as green peas, green beans, carrots, cauliflower or zucchini. 
  • Serving suggestions: Serve this with a fresh side dish such as Mediterranean salad or Turkish tomato salad (gavurdagi), cacik (Turkish yogurt and cucumbers) and some freshly baked pide bread. If looking for starchy sides, you can try my favorite Turkish bulgur pilaf or rice pilaf with orzo
  • Leftovers: Store the leftovers in an airtight container and refrigerate for up to 3 days. When ready to eat, reheat in a pan (covered) over medium heat for about 20 minutes. You can also freeze this dish in a freezer bag or a freezer-safe container for up to 3 months. To serve, thaw the chicken and vegetables in the fridge overnight or place in a pan on the stove over medium heat and reheat until fully warm, stirring occasionally. 


Calories: 443kcal | Carbohydrates: 25g | Protein: 47g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 869mg | Potassium: 1275mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2955IU | Vitamin C: 128mg | Calcium: 85mg | Iron: 4mg