EASY LOAF PAN CHICKEN www.instagram.com 60 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Add 2.5 lbs boneless chicken thighs to a large bowl. 2. Process 1 medium yellow onion in a food processor and add it to the chicken. 3. Add the juice of 1 large lemon, 3 tbsp tomato paste, and 2 tbsp plain or Greek yogurt. 4. Add 3-4 pinches of salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, and 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes). 5. Mix well and marinate for 2-6 hours, or preferably overnight. 6. Preheat oven to 425F. Remove chicken from fridge, let it come to room temperature (about 30 minutes), and pack it tightly into a loaf pan. 7. Bake for 50 minutes. 8. Remove chicken from oven and tilt the pan to remove excess juices. Pour juices over chicken, repeat. Set aside juices for soups. 9. Flip loaf pan onto a cutting board and cut chicken into thin slices or strips. 10. Serve as desired. 1. Add 2.5 lbs boneless chicken thighs to a large bowl. 2. Process 1 medium yellow onion in a food processor and add it to the chicken. 3. Add the juice of 1 large lemon, 3 tbsp tomato paste, and 2 tbsp plain or Greek yogurt. 4. Add 3-4 pinches of salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, and 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes). 5. Mix well and marinate for 2-6 hours, or preferably overnight. 6. Preheat oven to 425F. Remove chicken from fridge, let it come to room temperature (about 30 minutes), and pack it tightly into a loaf pan. 7. Bake for 50 minutes. 8. Remove chicken from oven and tilt the pan to remove excess juices. Pour juices over chicken, repeat. Set aside juices for soups. 9. Flip loaf pan onto a cutting board and cut chicken into thin slices or strips. 10. Serve as desired. Add Direction Ingredients 2.5 lbs boneless chicken thighs 1 medium yellow onion 1 large lemon 3 tbsp tomato paste 2 tbsp plain or greek yogurt 3 pinches salt 4 pinches fresh cracked pepper 1.5 tbsp thyme 1.5 tbsp garlic powder 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes) - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment large bowl food processor loaf pan cutting board glass jar knife Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe