Oven Roasted Chicken

50 mins
Serves 1
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Directions

  1. 1Trim excess fat from 2.5 lbs of boneless chicken thighs and place them in a bowl.
  2. 2Trim excess fat from 2.5 lbs of boneless chicken thighs and place them in a bowl.
  3. 3Trim excess fat from 2.5 lbs of boneless chicken thighs and place them in a 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 Aleppo pepper).
  11. 11Season with 3-4 pinches of salt, fresh cracked pepper, 1 tbsp thyme, 1 tbsp garlic powder, and 1 tbsp urfa pepper (or Aleppo pepper).
  12. 12Season with 3-4 pinches of salt, fresh cracked pepper, 1 tbsp thyme, 1 tbsp garlic powder, and 1 tbsp urfa pepper (or Aleppo pepper).
  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 425°F (220°C).
  17. 17Preheat oven to 425°F (220°C).
  18. 18Preheat oven to 425°F (220°C).
  19. 19Pack the marinated chicken tightly into a loaf pan.
  20. 20Pack the marinated chicken tightly into a loaf pan.
  21. 21Pack the marinated chicken tightly into a loaf pan.
  22. 22Bake for 50 minutes at 425°F (220°C).
  23. 23Bake for 50 minutes at 425°F (220°C).
  24. 24Bake for 50 minutes at 425°F (220°C).
  25. 25Remove from the oven, tilt to remove excess juices, and pour the juices over the chicken. Tilt again and set the juices aside.
  26. 26Remove from the oven, tilt to remove excess juices, and pour the juices over the chicken. Tilt again and set the juices aside.
  27. 27Remove from the oven, tilt to remove excess juices, and pour the juices over the chicken. Tilt again and set the juices aside.
  28. 28Flip the chicken onto a cutting board and cut into thin slices or strips.
  29. 29Flip the chicken onto a cutting board and cut into thin slices or strips.
  30. 30Flip the chicken onto a cutting board and cut into thin slices or strips.
  31. 31Serve as is, on a salad, or in a power bowl.
  32. 32Serve as is, on a salad, or in a power bowl.
  33. 33Serve as is, on a salad, or in a power bowl.

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
  • 1 tbsp urfa pepper
  • 1 tbsp urfa pepper

Equipment

loaf panfood processorknifebowl