Yogurt Lemon Sheet Pan Chicken

Yogurt and Lemon Sheet Pan Chicken Thighs

Category
Yields4 Servings
 1.50 lbs boneless, skinless chicken thighs
 ½ cup plain Greek yogurt, preferably full-fat
 zest of 1 lemon
  cup freshly squeezed lemon juice
 ¼ cup olive oil, plus a little more for oiling the pan
 1 tsp dried thyme
 1 tsp dried oregano
 ½ tsp smoked paprika
 ½ tsp Kosher salt
 ¼ tsp freshly ground black pepper
 3 cloves of garlic, minced
 2 tbsp fresh parsley leaves, chopped plus a few more for garnish
 ½ cup frozen or fresh green peas
 1 cup basmati rice, cooked
 4 carrots, sliced into sticks
1

Place the chicken thighs in a large bowl or ziplock bag. To the chicken, add the yogurt, lemon zest and juice, olive oil, spices, garlic, and parsley leaves and mix everything up well. Place the chicken in marinade in the refrigerator until ready to bake. It is best for the chicken to marinate for at least 30 minutes, but even a few minutes will be fine.

2

Preheat oven to 425ºF and lightly oil a sheet pan with olive oil. Once the oven is hot, pour the chicken and the marinade onto the oiled pan. Bake chicken in the preheated oven for 25 to 30 minutes, or until chicken is lightly browned and internal temperature has reached 165ºF. Add the peas to the pan and return to oven for just a few minutes, or until peas are heated through. Serve chicken hot with rice and carrot sticks on the side.

Ingredients

 1.50 lbs boneless, skinless chicken thighs
 ½ cup plain Greek yogurt, preferably full-fat
 zest of 1 lemon
  cup freshly squeezed lemon juice
 ¼ cup olive oil, plus a little more for oiling the pan
 1 tsp dried thyme
 1 tsp dried oregano
 ½ tsp smoked paprika
 ½ tsp Kosher salt
 ¼ tsp freshly ground black pepper
 3 cloves of garlic, minced
 2 tbsp fresh parsley leaves, chopped plus a few more for garnish
 ½ cup frozen or fresh green peas
 1 cup basmati rice, cooked
 4 carrots, sliced into sticks

Directions

1

Place the chicken thighs in a large bowl or ziplock bag. To the chicken, add the yogurt, lemon zest and juice, olive oil, spices, garlic, and parsley leaves and mix everything up well. Place the chicken in marinade in the refrigerator until ready to bake. It is best for the chicken to marinate for at least 30 minutes, but even a few minutes will be fine.

2

Preheat oven to 425ºF and lightly oil a sheet pan with olive oil. Once the oven is hot, pour the chicken and the marinade onto the oiled pan. Bake chicken in the preheated oven for 25 to 30 minutes, or until chicken is lightly browned and internal temperature has reached 165ºF. Add the peas to the pan and return to oven for just a few minutes, or until peas are heated through. Serve chicken hot with rice and carrot sticks on the side.

Yogurt Lemon Sheet Pan Chicken
September 3, 2021

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