Easy Italian Loaf Pan Chicken Thighs
Grab a loaf pan and cook up some of the juiciest Italian chicken. Marinate boneless chicken thighs in Greek yogurt, tomato paste and a handful of spices and herbs and you'll have chicken perfect for salads, wraps, sandwiches and more. This is one worth adding to the weekly rotation!
Servings 4
Equipment
Ingredients
Marinade
- 5.3 oz plain Greek yogurt
- 2 oz tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cloves garlic
- 1 lemon zested and juiced
For the chicken
- 1 Tablespoon olive oil
- 2 lbs boneless skinless chicken thighs
- 6 fresh sage leaves
- 1 sprig fresh rosemary
- ½ yellow onion sliced; optional
Instructions
For the marinade
- To a small bowl, add the Greek yogurt. Stir in the tomato paste. Mix until completely blended.5.3 oz plain Greek yogurt, 2 oz tomato paste
- Whisk in the dried herbs, seasoning and salt and pepper. Stir in the garlic, lemon zest followed by the juice until completely mixed. Set aside.1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 3 cloves garlic, 1 lemon
Prep
- Preheat the oven to 425°.
- Before ready to cook the chicken: drizzle the olive oil into the loaf or bread pan (approximately 5"w x 9.5"L). Use a brush or paper towel to coat the inside of the pan.1 Tablespoon olive oil
For the chicken
- To a medium bowl, add the chicken thighs. Pour over the yogurt marinade and use tongs or a large fork to toss, coating the chicken evenly. If using the onions, stir them in to the chicken here. Allow to marinate in the fridge for about 2 hours up to overnight.2 lbs boneless skinless chicken thighs, ½ yellow onion
- Use tongs to evenly layer the marinated chicken thighs in the loaf pan. Place the sage leaves over the chicken and top with the rosemary. Drizzle with additional oil and salt, if desired.6 fresh sage leaves, 1 sprig fresh rosemary
- Bake the chicken until a thermometer reads 165° and the top is golden. If it doesn't look golden enough, feel free to broil the top a bit on high for about 2 minutes to get some crunchy bits.
- Drain any excess liquid off the pan. Allow to cool for about 10 minutes in the pan. Carefully place a cutting board over top and using oven mitts to hold on to the long sides of the pan and the board together, flip the loaf pan to release the chicken. Slice the chicken across the grain.
Notes
Store leftovers in the fridge in a sealed airtight container for up to 3 days, refrigerated.
Delicious eaten cold, hot or at room temp.
