Combine ghee, roasted red pepper paste, and minced garlic in a bowl
Add ground coriander, paprika, fresh thyme, parsley, and dill to the mixture
Squeeze lemon juice into the marinade and combine well
Toss chicken thighs in the marinade, add salt and pepper
Let the chicken marinate for at least 30 minutes
Add baby potatoes to a baking dish and drizzle with oil and salt
Toss potatoes until nicely coated
Lay marinated chicken over potatoes with skin side facing down
Bake until halfway through, then flip chicken so skin side faces up
Continue baking until chicken skin is crispy
Chop cucumber, green onion, tomatoes, and fresh parsley for salad
Dress salad with olive oil, pomegranate molasses, lemon juice, and salt
Plate the roasted chicken and potatoes with salad
Drizzle with additional pomegranate molasses and serve
