Oven Roasted Chicken Thighs

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Grab the chicken thighs, dab them dry with a paper towel, and add them to a bowl.
  • 4 piece chicken thighs, skin-on bone-in (800 g)
• Step 2
  For the marinade, grab a medium mixing bowl and add the olive oil, tomato paste, garlic, lemon, salt, pepper, smoked paprika, oregano, and cayenne pepper. Mix it really well.
  • 3 tbsp olive oil, drizzle (42 g)
  • 2 tbsp tomato paste (30 g)
  • 4 clove garlic, minced (12 g)
  • 1 whole lemon, zest and juice (100 g)
  • 1/2 tsp salt (3 g)
  • 1/2 tsp black pepper (1 g)
  • 1 tbsp smoked paprika (7.50 g)
  • 1 tbsp oregano (2.50 g)
    (optional: thyme)
  • 1/2 tsp cayenne pepper (1 g)
• Step 3
  Add the marinade to the chicken and mix really well, covering all sides. Let this sit for ideally 2 to 6 hours or overnight.
• Step 4
  Preheat the oven to 410 degrees Fahrenheit (210 degrees Celsius). Remove the chicken from the fridge and let it come up to room temperature before putting it in the oven.
• Step 5
  Place the chicken on a wire rack and put it in the oven for 35 to 40 minutes.
• Step 6
  While that’s going, make your sauce. Process together the greek yogurt, mint, scallions, jalapeño, olive oil, lemon juice, and salt and pepper. Process well, taste, and adjust to your preference.
  • 3 tbsp greek yogurt (45 g)
    (optional: labneh)
  • 3 tbsp mint, fresh (15 g)
  • 2 stalk green onion (30 g)
  • 1/2 large jalapeño (25 g)
  • 1/2 half lemon, juiced (50 g)
  • 1/2 tsp salt (3 g)
  • 1/2 tsp black pepper (1 g)
• Step 7
  Remove the chicken from the oven and plate it. Serve with your choice of base, some salad, and the sauce.

Per serving