Greek-Spiced Sheet Pan Chicken with Yogurt Dressing
This recipe is perfect for a busy day or evening. Chicken thighs cook quickly in the oven, and during cooking time, it leaves you with enough time to mix up a Greek yogurt dressing, perfect for salads or wraps.
- 1.5 lb Boneless chicken thighs
- 1 tsp Zaatar seasoning
- 1/2 tsp Garlic powder
- 1/2 tsp Smoked paprika
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Pepperoncini juice (Or other pickled pepper)
- 1-2 tbsp Oil (Olive oil, vegetable oil)
- 1/4 English cucumber (Deseeded and minced)
- 1/4 cup Greek yogurt
- Juice from one lemon
- 2 tbsp Onion (minced)
- 2 Scallions (minced)
- 1/2 tsp Garlic powder
- 1 tbsp Olive oil
- Salt and pepper
- Marinate the chicken:
Combine spices and chicken together. Marinate for a few hours, overnight if possible,
- Cook the chicken:
Preheat oven to 425 degrees.
Lay chicken thighs flat onto a sheet tray, making sure they do not touch.
Roast for 15 minutes, flipping halfway. Cook until the chicken reaches an internal temperature of 165 degrees.
Remove the chicken from oven, place on a cutting board, and let rest for a few minutes.
- Combine all ingredients and mix thoroughly
Add chicken and dressing to salads, pitas, or a grain bowl, and top with chopped tomatoes, red onions, olives and feta.
Add tender herbs to enhance your meal!