Directions
- 1Add chicken, olive oil, greek yogurt, tomato paste, lemon juice, garlic, oregano, paprika, cinnamon, cumin, salt, and pepper to a large bowl. Mix well and marinate for 2-6 hours, or ideally overnight.
- 2Preheat oven to 400F (200C). Bring the chicken to room temperature for 30 minutes.
- 3Line a baking tray with parchment paper and add the chicken without overcrowding. Cut 2 red onions into small wedges and toss them around the chicken on the tray. Drizzle with more olive oil and sprinkle with 1 tbsp of sumac.
- 4Bake in the preheated oven for 37-40 minutes.
- 5Make the cucumber sauce by mixing 3/4 cup plain greek yogurt, 1 diced Persian cucumber, 3 tbsp finely chopped fresh dill, 1 small shredded shallot, 1/2 lemon juice, salt, and pepper.
- 6Remove the sheet pan from the oven. Top with cucumber sauce, fresh herbs, sumac, and fresh lemon juice.
Ingredients
- 1.5 lb cubed boneless skinless chicken thighs
- 0.5 tbsp olive oil
- 2.5 tbsp plain greek yogurt
- 2 tbsp tomato paste
- 1 large lemon
- 6 minced garlic cloves
- 1 tbsp oregano
- 1 tbsp sweet paprika
- 0.33 tsp cinnamon
- 1 tsp cumin
- 2 pinches salt
- 2 pinches pepper
- 2 red onions
- 1 tbsp sumac
- 0.75 cup plain greek yogurt
- 1 Persian cucumber
- 3 tbsp fresh dill
- 1 small shallot
- 0.5 lemon juice
- 2 pinches salt
- 2 pinches pepper
- 0 fresh herbs (parsley, dill, or mint)
- 0 fresh lemon juice
Equipment
large bowlsheet panoven
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