Sheet-Pan Garlicky Chicken With Blistered Tomatoes

Name: Sheet-Pan Garlicky Chicken With Blistered Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 1 cup thick, full-fat yogurt, such as Greek or Skyr; 2 lemons (1 halved and 1 thinly sliced crosswise); 1 teaspoon dried oregano; Salt; 2 garlic cloves, minced or grated; 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces; 1 pint grape or cherry tomatoes, halved; 1 small red onion, thinly sliced; 2 tablespoons olive oil; 1/4 cup packed mint leaves, gently torn or chopped; 4 (6- to 8-inch) pitas, halved, for serving; 1 (6-ounce) block feta, loosely crumbled

By Yasmin Fahr

Updated Oct. 12, 2023

Sheet-Pan Garlicky Chicken With Blistered Tomatoes — Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Rating: 5(1,528)
Comments: Read comments

Drawing on some of the sunny flavors of the Mediterranean, this recipe coats boneless chicken thighs in yogurt, lemon juice, oregano and garlic, then cooks them with some lemon slices to infuse them with bright flavor. Paired with juicy, charred tomatoes, silky red onion and an array of toppings, this sheet-pan feast is perfect for piling into a pita pocket. Adding some of the feta to the reserved yogurt dip is encouraged, as is serving this with thinly sliced cucumbers for a cooling, refreshing bite.

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Ingredients

Yield:4 to 6 servings

1cup thick, full-fat yogurt, such as Greek or Skyr
2lemons (1 halved and 1 thinly sliced crosswise)
1teaspoon dried oregano
Salt
2garlic cloves, minced or grated
2pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1pint grape or cherry tomatoes, halved
1small red onion, thinly sliced
2tablespoons olive oil
¼cup packed mint leaves, gently torn or chopped
4(6- to 8-inch) pitas, halved, for serving
1(6-ounce) block feta, loosely crumbled

Ingredient Substitution Guide

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Preparation

Step 1
Turn on the broiler and place a rack 6 inches from the heat source. In a large bowl, combine the yogurt, the juice of ½ lemon and the oregano; season to taste with salt. Transfer half to a small serving bowl and set in the fridge until ready to serve. Stir the garlic into the remaining mixture in the large bowl. Season the chicken all over with salt, then add to the bowl; toss to coat.
Step 2
On a sheet pan, combine the tomatoes, onion and olive oil; season with salt. Push to one side of the pan. Add the chicken to the other side in a single layer, scraping off any excess marinade. (You can crowd the tomatoes and onion to make room for the chicken.) Broil until the chicken is charred on top, 5 to 7 minutes, depending on the strength of your broiler.
Step 3
Remove from the oven, use tongs to turn over the chicken, then tuck the lemon slices under and between the chicken pieces. Push the tomatoes and onion slices around so they cook evenly. Broil until the chicken is cooked through (cut through the biggest piece to check), the onion slices a deep purple color and the tomatoes blistered, 5 to 7 minutes more. When you return the chicken to the oven, place the pitas on another sheet pan on a lower rack to warm up.
Step 4
Sprinkle the chicken with some of the mint. Cut the remaining lemon half into wedges. Serve the chicken and roasted tomato mixture with the pitas, feta, lemon wedges, remaining mint leaves and reserved yogurt.

Ratings

5 out of 5

1,528 user ratings

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Comments

joy1 year ago

Here is a tip. If you marinate any chicken in yogurt or buttermilk for 12 or more hours before cooking. It will always be melt in your mouth tender. Use this marinade overnight for nicer chicken.

Silas1 year ago

I ended up dividing the chicken and vegetables between two smaller pans and I'm glad that I did. Both the chicken with the marinade and the tomato onion mix put off a lot of liquid while cooking. Before turning the chicken I drained the extra fluid and let the veggies rest outside the oven while the chicken finished cooking on the other side. Served over pearl couscous. Super delicious and lots of potential for variation. This is going to be one of my regular weeknight dinners!

SusanKT1 year ago

The tomato/onion portion of this recipe came out great. Chicken, not so much. I moved the chicken thighs to the middle which helped, but the cooking times for tomatoes and onions vs. chicken thighs is uneven in this recipe. Nevertheless the combination was wonderful, and the flavor delightful. I substituted fresh thyme for the mint, as my husband doesn't like mint, great results. Served my portion over couscous, as I didn't have pita on hand, which also worked well.

Lidewey1 month ago

Would this work with pork tenderloin?

monica1 month ago

I put it on a bed of arugula since I needed a green vegetable. Poured the pan juices over top. Worked great.

Simon Greedwell2 months ago

This was good, but it could definitely use another vegetable or something on the side. As others have said, the ingredients all give off loads of liquid that you may have to drain in order to get things nice and charred.

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