EASY LOAF PAN CHICKEN
Directions
- 1Add 2.5 lbs boneless chicken thighs to a large bowl.
- 2Add 2.5 lbs boneless chicken thighs to a large bowl.
- 3Add 2.5 lbs boneless chicken thighs to a large bowl.
- 4Process 1 medium yellow onion in a food processor and add it to the chicken.
- 5Process 1 medium yellow onion in a food processor and add it to the chicken.
- 6Process 1 medium yellow onion in a food processor and add it to the chicken.
- 7Add the juice of 1 large lemon, 3 tbsp tomato paste, and 2 tbsp plain or greek yogurt.
- 8Add the juice of 1 large lemon, 3 tbsp tomato paste, and 2 tbsp plain or greek yogurt.
- 9Add the juice of 1 large lemon, 3 tbsp tomato paste, and 2 tbsp plain or greek yogurt.
- 10Add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, and 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).
- 11Add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, and 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).
- 12Add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, and 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).
- 13Mix well and marinate for 2-6 hours, or preferably overnight.
- 14Mix well and marinate for 2-6 hours, or preferably overnight.
- 15Mix well and marinate for 2-6 hours, or preferably overnight.
- 16Preheat your oven to 425F. Let the chicken come to room temperature for about 30 minutes before placing it in a loaf pan and baking for 50 minutes.
- 17Preheat your oven to 425F. Let the chicken come to room temperature for about 30 minutes before placing it in a loaf pan and baking for 50 minutes.
- 18Preheat your oven to 425F. Let the chicken come to room temperature for about 30 minutes before placing it in a loaf pan and baking for 50 minutes.
- 19Remove the chicken from the oven, and tilt the pan to collect the excess juices. Pour the juices over the chicken, then repeat and set the juices aside for use in soups.
- 20Remove the chicken from the oven, and tilt the pan to collect the excess juices. Pour the juices over the chicken, then repeat and set the juices aside for use in soups.
- 21Remove the chicken from the oven, and tilt the pan to collect the excess juices. Pour the juices over the chicken, then repeat and set the juices aside for use in soups.
- 22Flip the loaf pan onto a cutting board and cut the chicken into thin slices or strips.
- 23Flip the loaf pan onto a cutting board and cut the chicken into thin slices or strips.
- 24Flip the loaf pan onto a cutting board and cut the chicken into thin slices or strips.
- 25Serve as desired.
- 26Serve as desired.
- 27Serve as desired.
Ingredients
- 2.5 lbs boneless chicken thighs
- 2.5 lbs boneless chicken thighs
- 2.5 lbs boneless chicken thighs
- 1 medium yellow onion
- 1 medium yellow onion
- 1 medium yellow onion
- 1 large lemon
- 1 large lemon
- 1 large lemon
- 3 tbsp tomato paste
- 3 tbsp tomato paste
- 3 tbsp tomato paste
- 2 tbsp plain or greek yogurt
- 2 tbsp plain or greek yogurt
- 2 tbsp plain or greek yogurt
- 3 pinches salt
- 3 pinches salt
- 3 pinches salt
- 4 pinches fresh cracked pepper
- 4 pinches fresh cracked pepper
- 4 pinches fresh cracked pepper
- 1.5 tbsp thyme
- 1.5 tbsp thyme
- 1.5 tbsp thyme
- 1.5 tbsp garlic powder
- 1.5 tbsp garlic powder
- 1.5 tbsp garlic powder
- 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes)
- 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes)
- 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes)
Equipment
large bowlfood processorloaf panglass jarcutting board