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Chicken:

1½-2 lb boneless skinless chicken thighs

½ Tbsp olive oil

3 Tbsp plain greek yogurt

2 Tbsp tomato paste

Juice of 1 large lemon

6 minced garlic cloves

1 Tbsp thyme or oregano

1 Tbsp sweet paprika

⅓ tsp cinnamon

1 tsp cumin

Salt and pepper

2 red onions

½ Tbsp sumac

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Cucumber Sauce:

¾ c plain greek yogurt

1 Persian cucumber

3 Tbsp fresh dill

1 small shallot

Juice of half a lemon

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To Serve:

Parsley, dill, or mint

Cucumber, diced

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1. Cut chicken into strips or chunks. Place in a large bowl. Drizzle with olive oil, yogurt, tomato paste, lemon juice, garlic, thyme, paprika, cinnamon, cumin, and a couple pinches salt and pepper. Mix really well and marinate for at least 2-6 hours, but ideally overnight.

2. When you're ready to eat, remove chicken from fridge and let it sit at room temp for 30 minutes.

3. Preheat oven to 400°F/205°C. Line a baking tray with parchment paper and add the chicken to the tray; don't overcrowd the tray. Cut onions into wedges and toss around the chicken on the tray. Drizzle with more olive oil and sprinkle with sumac.

4. Pop into the oven for 37-40 minutes.

5. Make the cucumber sauce by mixing all ingredients with a couple pinches salt and pepper. Mix well.

6. Remove the sheet pan from the oven, then top with a few dollops of the sauce, lots of fresh herbs (parsley, dill, or mint would be great here!), diced cucumber, another dusting of sumac, and fresh lemon juice.

Tags: chicken, dinner, egg-free, eggless, gluten-free, main, make-ahead, marinade, Middle Eastern, nut-free, sauce, sheet-pan