One-Pan Lemon Paprika Chicken Thighs with Cucumber Avocado Salad
, Serves 2
Bone-in chicken thighs roasted over red onion in a lemony tomato-paprika-sumac paste, served with a cucumber avocado salad.
| prepPreheat oven to 425°F / 220°C | |||||
| 2 Persian cucumbers, finely diced | Mix salad, taste & adjust | Plate with salad, top with sumac | |||
| 1 small avocado, cubed | |||||
| 3 tbsp finely diced red onion (1/4 small red onion) | |||||
| 2 tbsp fresh cilantro | |||||
| 1/2 tsp dried oregano (for the salad) | |||||
| 1 tbsp olive oil (for the salad) | |||||
| salt & pepper (for the salad) | |||||
| juice of 1 large lemon | Mix sauce paste really well | Brush paste on all sides, reserve some | Roast 425°F / 220°C, 35 min | Brush remaining paste; roast 5 min | |
| 2 tbsp tomato paste | |||||
| 2 tbsp olive oil (for the sauce paste) | |||||
| 2 generous pinches salt + pepper (for the sauce paste) | |||||
| 1 tbsp sweet paprika | |||||
| 1 tbsp garlic powder | |||||
| 1/2 tbsp dried oregano (for the sauce paste) | |||||
| 1 tbsp sumac (for the sauce paste) | |||||
| 1 red onion, thinly sliced (for the chicken) | Layer onion, thighs; rest to room temp | ||||
| 4 bone-in skin-on chicken thighs, patted dry | |||||
| reserved sauce paste (brushed on after 35 min) | |||||
| sumac or chile lime seasoning, to top | |||||
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