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 well, and ideally let this marinate for 2-6 hrs, but even better overnight.
- 14Mix well, and ideally let this marinate for 2-6 hrs, but even better overnight.
- 15Mix 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.
- 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.
- 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.
- 19Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.
- 20Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.
- 21Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.
- 22Remove 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.
- 23Remove 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.
- 24Remove 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.
- 25Flip loaf pan onto a cutting board and cut chicken into thin slices or strips.
- 26Flip loaf pan onto a cutting board and cut chicken into thin slices or strips.
- 27Flip loaf pan onto a cutting board and cut chicken into thin slices or strips.
- 28Serve however way you want.
- 29Serve however way you want.
- 30Serve however way you want.
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