This Is Finger-licking Good

• total time: 1 hour 12 minutes

Ingredients

Oven-Roasted Chicken Thighs with Cucumber Avocado Salad

adapted from “Shred happens “

For the Chicken Thighs:

4 chicken thighs

1 red onion, thinly sliced

Juice of 1 large lemon

2 tbsp tomato paste

2 tbsp olive oil

Salt and pepper, to taste

1 tbsp sweet paprika

1 tbsp garlic powder

1/2 tbsp dried oregano

1 tbsp sumac (for sauce paste)

Extra sumac or chili-lime seasoning for topping (optional)

For the Cucumber Avocado Salad:

2 Persian cucumbers, finely diced

1 small avocado, cubed

1/4 small red onion finely diced

2 tbsp fresh cilantro, chopped

1/2 tsp dried oregano

1 tspn sumac (for sauce paste)

Extra sumac or chili lime seasoning for topping (optional)

For the Chicken Thighs:

Directions

Preheat the oven to 425°F (220°C).

Prepare the onions: Thinly slice 1 red onion and place the slices at the base of an oven-safe dish.

Place chicken in a large bowl.

Make the sauce paste: Adding to the bowl of chicken, combine the juice of 1 large lemon, 2 tosp tomato paste, 2 tbsp olive oil, salt, pepper, 1 tbsp sweet paprika, 1 tbsp garlic powder, 1/2 tosp dried oregano, and 1 tbsp sumac. Mix thoroughly with chicken.

Place the chicken thighs on top of the sliced onions in the dish

Roast the chicken: Place the chicken in the oven and roast for an initial 35 minutes at 425°F. After 35 minutes, this is optional, you can turn on the broiler and cook for another 2-3 minutes, but keep your eye on it so it does not burn.

Once done, remove the chicken from the oven and let it rest.