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Oven-Roasted Marinated Chicken Thighs
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Oven-Roasted Marinated Chicken Thighs

1 h 15 minServes 6Nutri-Score B€€
from @ketorecipes8 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless chicken thighs (excess fat trimmed (optional))Meat1.1 kg
  • yellow onion (processed in a food processor)Produce1 piece
  • lemon (juiced)Produce1 piece
  • tomato paste (heaping tablespoons)Pantry40 g
  • Greek yogurt (plain, heaping tablespoons)Dairy40 g
  • salt (pinches)Spices4 g
  • black pepper (freshly cracked)Spices1 g
  • thyme (dried)Spices3 g
  • garlic powderSpices8 g
  • urfa pepper (or Aleppo pepper or chili flakes)Spices6 g

per serving

Nutrition

194kcal

Carbs
4 g
Proteins
22 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Mixing bowl
  • Loaf pan
  • Oven
  • cutting board

step by step

Method

  1. Prepare the chicken

    • Trim any excess fat from the chicken thighs to your liking.
    • Place the chicken in a large bowl.
    Step 1

  2. Make the marinade

    • Process the onion in a food processor and add it to the chicken.
    • Add the lemon juice, tomato paste and Greek yogurt.
    • Season with salt, black pepper, thyme, garlic powder and urfa pepper.
    Step 2

  3. Mix and marinate

    • Mix everything very well so the chicken is fully coated.
    • Cover and marinate in the fridge for 2 to 6 hours, ideally overnight.
    Step 3

  4. Preheat the oven

    • Preheat the oven to 220 °C (425 °F).
    • Take the chicken out of the fridge and let it come to room temperature.
    Step 4

  5. Pack and bake

    • Pack the marinated chicken tightly into a loaf pan.
    • Bake at 220 °C (425 °F).
    Step 5

  6. Drain the juices

    • Remove the chicken from the oven and carefully tilt the pan to pour the juices into a bowl.
    • Pour the juices back over the chicken, then tilt the pan again to collect the juices and set them aside.
    Step 6

  7. Slice and serve

    • Flip the chicken onto a cutting board and cut into thin slices or strips.
    • Serve as is, over a salad or in a bowl; store in an airtight container in the fridge for 4 to 5 days.
    Step 7
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