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. Add it to the chicken.
- 5Process 1 medium yellow onion in a food processor. Add it to the chicken.
- 6Process 1 medium yellow onion in a food processor. Add it to the chicken.
- 7Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.
- 8Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.
- 9Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.
- 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).
- 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).
- 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).
- 13Mix really well, and ideally let this marinate for 2-6 hrs, but even better overnight.
- 14Mix really well, and ideally let this marinate for 2-6 hrs, but even better overnight.
- 15Mix really well, and ideally let this marinate for 2-6 hrs, but even better overnight.
- 16Preheat your oven to 425F. Remove chicken from the fridge and let it come up to room temp (about 30 mins) before placing in the oven. Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.
- 17Preheat your oven to 425F. Remove chicken from the fridge and let it come up to room temp (about 30 mins) before placing in the oven. Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.
- 18Preheat your oven to 425F. Remove chicken from the fridge and let it come up to room temp (about 30 mins) before placing in the oven. Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.
- 19Remove the chicken from the oven, gently tilt the pan into a glass jar to remove the excess juices. Pour the juices over the chicken, then repeat. Set juices aside and use for soups.
- 20Remove the chicken from the oven, gently tilt the pan into a glass jar to remove the excess juices. Pour the juices over the chicken, then repeat. Set juices aside and use for soups.
- 21Remove the chicken from the oven, gently tilt the pan into a glass jar to remove the excess juices. Pour the juices over the chicken, then repeat. Set juices aside and use for soups.
- 22Flip loaf pan onto a cutting board and cut chicken thin slices or strips.
- 23Flip loaf pan onto a cutting board and cut chicken thin slices or strips.
- 24Flip loaf pan onto a cutting board and cut chicken thin slices or strips.
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 panovencutting boardknife