Chicken thighs roasted on a single tray with peppers, tomato and onion in a paprika-spiced marinade, a simple Turkish weeknight dinner.
This traybake reflects the practical, no-fuss style of everyday Turkish home cooking, where chicken and seasonal vegetables are marinated together and roasted on one pan until everything caramelizes in the same juices. Chicken thighs are rubbed with a paste of tomato paste, red pepper paste, garlic and paprika before joining bell peppers, onion, and tomato wedges on the tray, so the vegetables soak up the rendered chicken fat as they roast. By the time it's done, the chicken skin is deeply browned and the vegetables have collapsed into a soft, saucy tangle, best served straight from the pan with warm bread to mop up the drippings.
Serves 4
Whisk tomato paste, pepper paste, olive oil, garlic, paprika, cumin and salt into a thick paste.
Rub the marinade all over the chicken thighs, working it under the skin where possible; let sit 20 minutes at room temperature.
Spread potatoes on the bottom of a large sheet pan, then arrange chicken on top and scatter peppers, tomato and onion wedges around it.
Roast at 200C/400F for 45-50 minutes, until the chicken skin is deeply browned and the potatoes are tender.
Baste the vegetables with the pan juices halfway through for extra flavor.
Let rest 5 minutes, then scatter with fresh parsley before serving straight from the pan.
Rub the marinade under the chicken skin, not just on top, so the flavor penetrates the meat directly.
Cut potatoes smaller than the other vegetables since they take longer to cook through.
Use a rimmed sheet pan, not a flat one, so the rendered fat and juices don't spill into the oven.
Add sliced eggplant with the other vegetables for a heartier, more filling traybake.
Swap chicken thighs for drumsticks or a mix of both for a family-style presentation.
A version with sliced sucuk (Turkish sausage) tucked among the vegetables adds a smoky depth.
Refrigerate leftovers up to 3 days in an airtight container; reheat in a 180C/350F oven for 10-15 minutes to re-crisp the chicken skin.
Firinda (oven-baked) dishes became common in Turkish households as home ovens spread in the mid-20th century, offering a simpler alternative to stovetop stews while still delivering the same tomato-and-pepper-paste flavor base.
Yes, just reduce the roasting time by about 10-15 minutes since boneless pieces cook faster.
A mix of tomato paste with a pinch of smoked paprika and a touch of harissa gets close, though the flavor is milder.
Your oven may run cool — check chicken doneness with a thermometer (75C/165F) rather than relying on time alone.
Per serving (380g / 13.4 oz) · 4 servings total
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