Loaf Pan Marinated Chicken Thighs

Chicken thighs marinated in yogurt, lemon, and spices, baked in a loaf tin for a juicy and golden finish. Perfect for salads, wraps, and more.

By @wholesomebysarah

Original recipe source

Cook time: 55 minutes

Servings: 4

Ingredients

• 0.25 cup Greek yoghurt
• 2 tablespoons lemon juice
• 0 extra virgin olive oil
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 red onion
• 0 coriander
• 0 sea salt
• 0 cracked black pepper
• 1 kg boneless, skinless chicken thighs

Instructions

1. In a large bowl, combine the yoghurt, lemon juice, olive oil, paprika, ground coriander, ground turmeric, sliced red onion, chopped coriander, sea salt, and cracked black pepper, mixing until smooth.
2. Add the chicken thighs to the bowl and toss thoroughly so every piece is well coated.
3. Cover the bowl and refrigerate for at least 2 hours. Overnight is ideal, but even 30 minutes will still give great flavour.
4. Preheat the oven to 180°C fan-forced.
5. Pack the marinated chicken tightly into a lined loaf tin, pressing it down firmly so there are no gaps.
6. Cover the loaf tin loosely with foil and bake for 40 minutes.
7. Remove the foil and return the loaf tin to the oven for a further 15 minutes, until the top is lightly golden and the chicken is cooked through, with the juices bubbling and clear.
8. Rest the chicken in the tin for 10 minutes.
9. Lift the chicken out using the baking paper.
10. Slice the chicken thickly or thinly and pour over any juices from the tin.