Marinated Chicken Thighs with Romaine Salad

These delicious chicken thighs were marinated overnight in sheep's yogurt (Greek yogurt works great), red onions and Indian spices. Then they were packed in a cake pan and baked for about an hour at 450F. I made enough for three meals.

Note: Mine were bone-in and had their skins on whereas the original recipe uses boneless, skinless chicken thighs. I did cook them a bit longer to compensate for that.

I simply pared them with a Romaine lettuce salad and my ubiquitous salsa mayo dressing!

Original Recipe:

Loaf Pan Chicken Thighs (I can't remember where I found this recipe, but I think it was called Chicken Shawarma )

Ingredients:

• 6-8 chicken thighs, boneless/skinless (if using bone-in, skin-on thighs, cook them a few minutes longer; use meat thermometer to be sure)
• 1/2 cup Greek or sheep’s yogurt
• Juice of 1 lemon (3 T bottled lemon juice)
• 1/2 red onion, sliced (optional)
• 2 tbsp avocado oil
• 1 tsp chili powder (I use Aleppo chili flakes)
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

Instructions:

1. Mix everything together and marinate in the refrigerator for 1-24 hours.
2. Bake in a greased loaf or cake pan at 450F for 45-60 minutes, depending on whether you are using boneless or bone-in thighs. Use a meat thermometer to test for doneness.
3. If your meat is boneless you can dump the chicken onto a cutting board and slice it up. I just left mine as is and served them whole. Be careful if you dump them out as there will be a lot of juice; you might want to drain that off first.