Easy Loaf Pan Chicken

60 mins
Serves 4
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Directions

  1. 1Add 2.5 lbs boneless chicken thighs to a large bowl.
  2. 2Add 2.5 lbs boneless chicken thighs to a large bowl.
  3. 3Add 2.5 lbs boneless chicken thighs to a large bowl.
  4. 4Process 1 medium yellow onion in a food processor. Add it to the chicken.
  5. 5Process 1 medium yellow onion in a food processor. Add it to the chicken.
  6. 6Process 1 medium yellow onion in a food processor. Add it to the chicken.
  7. 7Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.
  8. 8Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.
  9. 9Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.
  10. 10Add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).
  11. 11Add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).
  12. 12Add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).
  13. 13Mix well and marinate for 2-6 hrs, or overnight.
  14. 14Mix well and marinate for 2-6 hrs, or overnight.
  15. 15Mix well and marinate for 2-6 hrs, or overnight.
  16. 16Preheat oven to 425F. Remove chicken from fridge, let it come to room temperature (about 30 mins), and pack tightly into a loaf pan.
  17. 17Preheat oven to 425F. Remove chicken from fridge, let it come to room temperature (about 30 mins), and pack tightly into a loaf pan.
  18. 18Preheat oven to 425F. Remove chicken from fridge, let it come to room temperature (about 30 mins), and pack tightly into a loaf pan.
  19. 19Bake for 50 mins.
  20. 20Bake for 50 mins.
  21. 21Bake for 50 mins.
  22. 22Remove from oven, tilt pan to remove excess juices, and pour juices over chicken. Repeat. Set aside juices to use for soups.
  23. 23Remove from oven, tilt pan to remove excess juices, and pour juices over chicken. Repeat. Set aside juices to use for soups.
  24. 24Remove from oven, tilt pan to remove excess juices, and pour juices over chicken. Repeat. Set aside juices to use for soups.
  25. 25Flip loaf pan onto a cutting board and cut chicken into thin slices or strips.
  26. 26Flip loaf pan onto a cutting board and cut chicken into thin slices or strips.
  27. 27Flip loaf pan onto a cutting board and cut chicken into thin slices or strips.
  28. 28Serve as desired.
  29. 29Serve as desired.
  30. 30Serve 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 pancutting boardknife