This is a delicious meal featuring 1915 Farm Pasture Raised Chicken Thighs. It's amazing served over Greek salad, with a side of tzatziki sauce, hummus, and pita chips. Although it would also be great in a pita like a gyro, or served with rice and Greek potatoes. The recipe below is pretty simple and easy, and it makes for a flavorful, healthy, lunch or dinner.
Featured by Lauren Scott w/ the Houston Dinner Club - Learn more about Lauren and her content at the links below!
INGREDIENTS
For the Chicken
- 1915 Farm Pasture Raised Chicken Thighs or Boneless Chicken Thighs
- ½ tbsp cumin
- ½ tbsp turmeric
- ½ tbsp ground coriander
- ½ tbsp garlic powder
- ½ tbsp paprika
- ¼ tsp ground cloves
- ½ tsp cayenne pepper (optional)
- Kosher salt and freshly ground pepper
- 1 large white onion, thinly sliced
- 1 large lemon, juiced
- ¼ c. extra virgin olive oil
For the Salad
- 1 head of Romaine or Green Leaf Lettuce, washed and chopped
- 1 pint of cherry tomatoes, halved
- Half a red onion, thinly sliced
- English cucumber, cut lengthwise and sliced
- 1 orange or yellow bell pepper, coarsely chopped
- Feta cheese, crumbled or cut into cubes (fresh feta in brine is great for this recipe!) 1/4 c. pitted Kalamata olives, if desired
- 1/3 c. fresh mint leaves
For the Vinaigrette
- ¼ c. extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 garlic clove, minced
- ½ tsp dried oregano
- ¼ tsp Dijon mustard
- Salt and pepper, to taste
For the Tzatziki
- 1 English cucumber, diced
- 2 cups whole Greek yogurt
- 4-5 garlic cloves, peeled and minced or finely grated
- Juice from half a lemon
- 1 tbsp. extra virgin olive oil
- 2 tbsp. fresh dill, minced
- Salt and pepper, to taste
INSTRUCTIONS
For the Chicken –
In a large bowl, combine the cumin, turmeric, coriander, garlic powder, paprika, and cloves.
Pat the chicken thighs dry and season with salt on both sides. Place the chicken in the large bowl with the spices. Toss to coat. Add the sliced onion, the lemon juice, and olive oil. Toss together to combine. Cover and refrigerate for 3 hours or overnight (or you can skip this step).
Preheat oven to 425°F. Remove chicken from the refrigerator while the oven heats. Line a large rimmed baking sheet with aluminum foil (or oil baking sheet). Spread chicken and onions in one layer on the pan.
Roast for 30-35 minutes (boneless) or 35-40 minutes (bone-in) minutes, internal temperature reaches 165°F, or until knife pierces thickest part of the thigh and juices run clear. Remove from oven.
Allow chicken to rest and cool for 10 minutes. Once chicken is cool enough to handle, pull chicken meat off bones and shred chicken. Reserve bones for stock.
Spread shredded chicken back into the pan and return to oven on top rack. Broil for a 2 or 3 minutes to get crispy edges (watching carefully)! Remove from oven.
For the Salad and Vinaigrette –
Whisking all the ingredients in a medium bowl. Add salt and pepper to taste. Add prepared salad ingredients, and toss to combine. Add feta and mint to the top and gently toss.
For the Tzatziki –
Mix the cucumber, garlic, lemon juice, olive oil, and lemon juice together in a bowl. Add Greek yogurt and mix. Add dill, salt, and pepper to taste. Enjoy!
Learn more about Lauren below – https://www.instagram.com/houstondinnerclub/
If you like food in Houston, you will like the Dinner Club. Monthly gatherings at different Houston eateries, plus a bit of everything in between.
Leave a comment