EASY LOAF PAN CHICKEN

80 mins
Serves 1
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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 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, & 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 really well, and ideally let this marinate for 2-6 hours, but even better overnight.
  14. 14Mix really well, and ideally let this marinate for 2-6 hours, but even better overnight.
  15. 15Mix really well, and ideally let this marinate for 2-6 hours, but even better overnight.
  16. 16Preheat your oven to 425F.
  17. 17Preheat your oven to 425F.
  18. 18Preheat your oven to 425F.
  19. 19Remove chicken from the fridge and let it come up to room temp (about 30 mins).
  20. 20Remove chicken from the fridge and let it come up to room temp (about 30 mins).
  21. 21Remove chicken from the fridge and let it come up to room temp (about 30 mins).
  22. 22Pack the marinated chicken tightly into a loaf pan (8.5x4.5x2.5).
  23. 23Pack the marinated chicken tightly into a loaf pan (8.5x4.5x2.5).
  24. 24Pack the marinated chicken tightly into a loaf pan (8.5x4.5x2.5).
  25. 25Place in the oven for 50 minutes.
  26. 26Place in the oven for 50 minutes.
  27. 27Place in the oven for 50 minutes.
  28. 28Remove the chicken from the oven and gently tilt the pan into a glass jar to remove the excess juices.
  29. 29Remove the chicken from the oven and gently tilt the pan into a glass jar to remove the excess juices.
  30. 30Remove the chicken from the oven and gently tilt the pan into a glass jar to remove the excess juices.
  31. 31Pour the juices over the chicken, then repeat.
  32. 32Pour the juices over the chicken, then repeat.
  33. 33Pour the juices over the chicken, then repeat.
  34. 34Flip loaf pan onto a cutting board and cut chicken thin slices or strips.
  35. 35Flip loaf pan onto a cutting board and cut chicken thin slices or strips.
  36. 36Flip loaf pan onto a cutting board and cut chicken thin slices or strips.
  37. 37Serve however way you want.
  38. 38Serve however way you want.
  39. 39Serve 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, juice of
  • 1 large lemon, juice of
  • 1 large lemon, juice of
  • 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
  • fresh cracked pepper
  • fresh cracked pepper
  • 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

food processorlarge bowlloaf panovenglass jarcutting board

Tips

  • You may trim off the excess fat from the chicken thighs if you prefer.
  • Marinate the chicken for 2-6 hours, or even better, overnight. You can also make it right away.
  • Remove the chicken from the fridge and let it come up to room temp (about 30 mins) before placing in the oven.
  • Pour the juices over the chicken, then repeat. Set juices aside and use for soups.