Juicy One Pan Chicken Thighs with Spicy Yogurt Sauce

Ingredients

• 14 chicken thighs, bone-in, skin-on(800g)
• 24 tablespoon olive oil(54g)
• 32 tablespoon tomato paste(32g)
• 45 garlic cloves, minced(15g)
• 51 lemon, zest and juice(60g)
• 61 teaspoon salt(6g)
• 70.5 teaspoon black pepper(1g)
• 81 tablespoon smoked paprika(7g)
• 91 tablespoon dried oregano(3g)
• 100.5 teaspoon cayenne pepper(1g)
• 113 tablespoon Greek yogurt (or labneh)(45g)
• 123 tablespoon fresh mint, chopped(5g)
• 132 scallions(20g)
• 140.5 jalapeño, large(10g)
• 150.5 lemon juice(30g)

Instructions

1. 1Pat the chicken thighs dry with a paper towel.
2. 2In a medium mixing bowl, combine 3 tablespoons olive oil, 2 tablespoons tomato paste, minced garlic, zest and juice of 1 lemon, salt, pepper, smoked paprika, oregano, and cayenne pepper. Mix well.
3. 3Add the marinade to the chicken thighs and massage to coat all sides. Let marinate for 2-6 hours, ideally overnight.
4. 4Remove chicken from the fridge and let it come to room temperature.
5. 5Preheat oven to 425°F (218°C). Place chicken on a wire rack over a baking sheet.
6. 6Roast chicken for 37-40 minutes at 425°F (or 40-45 minutes at 400°F/204°C) until cooked through and skin is crispy.
7. 7While chicken cooks, make the sauce: In a food processor, combine Greek yogurt, fresh mint, scallions, jalapeño, 1 tablespoon olive oil, juice of half a lemon, salt, and pepper. Process until smooth. Taste and adjust seasoning.
8. 8Serve chicken hot with the spicy yogurt sauce. Optionally, serve with rice, quinoa, or cucumber salad.