Easy Loaf Pan Chicken

Easy Loaf Pan Chicken

70 mins
Serves 4
Serves

Directions

  1. 1.

    Add 2.5 lbs boneless chicken thighs to a large bowl.

  2. 2.

    Process 1 medium yellow onion in a food processor. Add it to the chicken.

  3. 3.

    Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.

  4. 4.

    Add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).

  5. 5.

    Mix well, and ideally let this marinate for 2-6 hrs, but even better overnight.

  6. 6.

    Preheat your oven to 425F. Remove chicken from the fridge and let it come up to room temp (about 30 mins) before placing in the oven.

  7. 7.

    Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.

  8. 8.

    Remove the chicken from the oven, gently tilt the pan into a glass jar to remove the excess juices. Pour the juices over the chicken, then repeat. Set juices aside and use for soups.

  9. 9.

    Flip loaf pan onto a cutting board and cut chicken into thin slices or strips.

  10. 10.

    Serve however way you want.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

  10. 10.

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)

Equipment

large bowl food processor loaf pan oven cutting board knife

Tips

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