Oven Roasted Chicken
, about 1 h 30 min + marinating (2–6 h, or overnight)
Boneless thighs marinated in onion, lemon, tomato paste and yogurt, then packed into a loaf pan and roasted juicy.
| prepPreheat oven to 425°F / 220°C | |||||||
| 1.15 kg boneless chicken thighs, trimmed (optional) | Process onion, add to chicken | Add lemon, tomato paste & yogurt | Add salt, pepper & spices | Mix well, marinate 2-6 hrs | Rest 30 min, pack in 8.5x4.5 pan | Roast 425°F / 220°C, 50 min | Drain juices, pour over, slice |
| 1 medium yellow onion, processed | |||||||
| juice of 1 lemon | |||||||
| 2 heaping tbsp tomato paste | |||||||
| 2 heaping tbsp Greek yogurt | |||||||
| 3-4 pinches salt | |||||||
| fresh cracked pepper | |||||||
| 1 tbsp thyme | |||||||
| 1 tbsp garlic powder | |||||||
| 1 tbsp urfa pepper (or Aleppo or other chili flakes) | |||||||
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