Chicken That Doesnt Suck. This Is One of the Best 1 Pan Chic

Ingredients

I’m using bone-in skin-on chicken thighs to make the chicken more flavorful and juicy, but you can remove the skin if you prefer, too.

I paired this with a simple salad, but it would be complete with some regular rice, quinoa, or if you’re doing lowcarb/keto, some of my lowcarb @kaizenfoodco rice.

This is how I made it (feel free to multiply for more)

1.Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them to a bowl.

2.For the marinade, grab a medium mixing bowl. Add 2 tbsp drizzle of olive oil, 2 tbsp tomato paste, 4 minced garlic cloves, the zest and juice of 1 large lemon, a couple generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano or thyme, 1/4 to 1/2 tsp cayenne pepper. Mix it really well.

3.Add the marinade to the chicken, and mix really well covering all sides. Let this ideally sit for 2 to 6 or ideally, overnight.

4.Preheat oven to 410F. Remove chicken from fridge and let it come up to room temp before putting in the oven.

5.Place chicken on a wire rack and put it in the oven at 410F for 35-40 mins.

6.While thats going, make your sauce. I processed together 3 tablespoons of thick greek yogurt (or labneh), a handful of fresh mint (about 3 tablespoons), 2 scallions (green and white part), 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust to your preference.

7.Remove the chicken from the oven, plate it. Again, you can serve this with whatever base you like (it would be delicious with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice), some salad of choice, and this sauce.

If you make it, be sure to let me know on SHREDHAPPENS. ENJOY!