Sheet Pan Chicken Thighs

Yield 2

Author Mya Allen

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

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Sheet Pan Chicken Thighs

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Ingredients

• 2 cups greek yogurt
• 1 lemon
• 2 teaspoons dried oregano
• ½ teaspoon red pepper flakes
• 3 garlic cloves, minced
• 2 pounds boneless, skinless chicken thighs
• 2 small zucchini, cut into half moon
• 1 small red onion, sliced
• 2 tablespoons olive oil
• kosher salt and freshly cracked black pepper, to taste

Instructions

1. Turn on the broiler and place a rack 6 inches from the heat source. In a medium bowl, combine the yogurt, the juice of 1 lemon, oregano and red pepper flakes; season to taste with salt and pepper. Transfer ⅓ of the yogurt mixture to a small serving bowl and set in the fridge until ready to serve. Add the garlic and chicken into the remaining yogurt. Season with additional salt and pepper and mix well.
2. On a sheet pan, combine the zucchini, onion and olive oil; season with salt. Push to one side of the pan. Add the chicken to the other side in a single layer, scraping off any excess marinade. Broil until the chicken is charred on top, 5 to 7 minutes, depending on the strength of your broiler.
3. Remove from the oven, use tongs to turn over the chicken. Toss the zucchini and onions to ensure even cooking . Broil until the chicken is cooked through 5 to 7 minutes more.
4. Serve the chicken and veg with the reserved yogurt. Optional garnish: pita, feta, pickled onions, and mint leaves.

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