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greek lemon chicken

Greek Lemon Garlic Chicken Thighs with Peppers

Boneless chicken thighs marinated in lemon, garlic, oregano and olive oil, roasted on one sheet pan with peppers and red onion, with a garlic yogurt sauce. About 44g protein.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 475
Ingredients Method

Ingredients
  

Chicken and marinade
  • 2 lb boneless skinless chicken thighs
  • 3 tbsp extra virgin olive oil
  • 2 lemons zested and juiced
  • 6 garlic cloves grated
  • 1 tbsp dried Greek oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper freshly cracked
Vegetables
  • 2 bell peppers red and yellow, cut in strips
  • 1 large red onion cut in wedges
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
Garlic yogurt sauce
  • 1 cup plain whole-milk Greek yogurt
  • 1 garlic clove grated
  • 1/2 lemon juiced
  • 2 tbsp fresh dill chopped
  • 1/4 tsp sea salt

Method
 

  1. Whisk the olive oil, lemon zest and juice, garlic, oregano, smoked paprika, cumin, red pepper flakes, salt and pepper in a large bowl. Add the chicken, toss to coat and let it sit 15 minutes, or cover and refrigerate up to 8 hours.
  2. Heat the oven to 425 degrees and line a large sheet pan. Toss the peppers and onion with the olive oil and salt.
  3. Spread the chicken and vegetables on the pan in a single layer with a little space between pieces. Pour any extra marinade over the chicken.
  4. Roast 22 to 25 minutes, until the chicken is browned at the edges and reads 165 degrees. For extra char, broil 2 minutes at the end.
  5. Meanwhile, stir the yogurt, garlic, lemon juice, dill and salt together.
  6. Rest the chicken 5 minutes, then slice. Serve with the vegetables and yogurt sauce, or cool and pack into containers.