EASY LOAF PAN CHICKEN

70 mins
Serves 4
instagram.com

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 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 large lemon, 3 tbsp tomato paste, and 2 tbsp plain or greek yogurt.
  8. 8Add the juice of 1 large lemon, 3 tbsp tomato paste, and 2 tbsp plain or greek yogurt.
  9. 9Add the juice of 1 large lemon, 3 tbsp tomato paste, and 2 tbsp plain or greek yogurt.
  10. 10Add 3-4 pinches of salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, and 1 tbsp urfa pepper (or substitute).
  11. 11Add 3-4 pinches of salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, and 1 tbsp urfa pepper (or substitute).
  12. 12Add 3-4 pinches of salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 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. Let the marinated chicken come to room temperature (about 30 mins).
  17. 17Preheat oven to 425F. Let the marinated chicken come to room temperature (about 30 mins).
  18. 18Preheat oven to 425F. Let the marinated chicken come to room temperature (about 30 mins).
  19. 19Pack the chicken tightly into a loaf pan and bake for 50 mins.
  20. 20Pack the chicken tightly into a loaf pan and bake for 50 mins.
  21. 21Pack the chicken tightly into a loaf pan and bake for 50 mins.
  22. 22Remove from oven, tilt the pan to remove excess juices, and pour juices over the chicken. Set aside juices for soups.
  23. 23Remove from oven, tilt the pan to remove excess juices, and pour juices over the chicken. Set aside juices for soups.
  24. 24Remove from oven, tilt the pan to remove excess juices, and pour juices over the chicken. Set aside juices for soups.
  25. 25Flip the loaf pan onto a cutting board and cut the chicken into thin slices or strips.
  26. 26Flip the loaf pan onto a cutting board and cut the chicken into thin slices or strips.
  27. 27Flip the loaf pan onto a cutting board and cut the 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
EASY LOAF PAN CHICKEN | Clip Recipe