Oven Roasted Chicken

55 mins
Serves 4
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Directions

  1. 1Trim excess fat from 2.5 lbs of boneless chicken thighs and add them to a large bowl.
  2. 2Trim excess fat from 2.5 lbs of boneless chicken thighs and add them to a large bowl.
  3. 3Trim excess fat from 2.5 lbs of boneless chicken thighs and add them to a large bowl.
  4. 4Process 1 medium yellow onion in a food processor and add it to the chicken.
  5. 5Process 1 medium yellow onion in a food processor and add it to the chicken.
  6. 6Process 1 medium yellow onion in a food processor and add it to the chicken.
  7. 7Add the juice of 1 lemon, 2 heaping tbsp tomato paste, and 2 heaping tbsp greek yogurt to the chicken.
  8. 8Add the juice of 1 lemon, 2 heaping tbsp tomato paste, and 2 heaping tbsp greek yogurt to the chicken.
  9. 9Add the juice of 1 lemon, 2 heaping tbsp tomato paste, and 2 heaping tbsp greek yogurt to the chicken.
  10. 10Season with 3-4 pinches of salt, fresh cracked pepper, 1 tbsp thyme, 1 tbsp garlic powder, and 1 tbsp urfa pepper (or substitute).
  11. 11Season with 3-4 pinches of salt, fresh cracked pepper, 1 tbsp thyme, 1 tbsp garlic powder, and 1 tbsp urfa pepper (or substitute).
  12. 12Season with 3-4 pinches of salt, fresh cracked pepper, 1 tbsp thyme, 1 tbsp garlic powder, and 1 tbsp urfa pepper (or substitute).
  13. 13Mix well and marinate for 2-6 hours, or preferably overnight.
  14. 14Mix well and marinate for 2-6 hours, or preferably overnight.
  15. 15Mix well and marinate for 2-6 hours, or preferably overnight.
  16. 16Preheat oven to 425F (220C). Remove chicken from fridge, let it reach room temperature (about 30 mins).
  17. 17Preheat oven to 425F (220C). Remove chicken from fridge, let it reach room temperature (about 30 mins).
  18. 18Preheat oven to 425F (220C). Remove chicken from fridge, let it reach room temperature (about 30 mins).
  19. 19Pack the marinated chicken tightly into a loaf pan and bake for 50 mins at 425F.
  20. 20Pack the marinated chicken tightly into a loaf pan and bake for 50 mins at 425F.
  21. 21Pack the marinated chicken tightly into a loaf pan and bake for 50 mins at 425F.
  22. 22Remove from oven and let it cool for a while. Tilt the pan to remove excess juices and pour juices over the chicken, repeat.
  23. 23Remove from oven and let it cool for a while. Tilt the pan to remove excess juices and pour juices over the chicken, repeat.
  24. 24Remove from oven and let it cool for a while. Tilt the pan to remove excess juices and pour juices over the chicken, repeat.
  25. 25Flip the chicken onto a cutting board and slice it into strips.
  26. 26Flip the chicken onto a cutting board and slice it into strips.
  27. 27Flip the chicken onto a cutting board and slice it into 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 lemon
  • 1 lemon
  • 1 lemon
  • 2 heaping tbsp tomato paste
  • 2 heaping tbsp tomato paste
  • 2 heaping tbsp tomato paste
  • 2 heaping tbsp greek yogurt
  • 2 heaping tbsp greek yogurt
  • 2 heaping tbsp 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 tbsp thyme
  • 1 tbsp thyme
  • 1 tbsp thyme
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 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 panoven