CHICKEN THAT DOESNT SUCK. This is one of the best 1 pan chicken recipes you’ll make. The secret is the marinate that will elevate the chicken and the quick scallion herb sauce is unbelievably good!

I’m using bone-in skin-on chicken thighs to make the chicken more flavorful and juicy, but you can remove the skin if you prefer, too.

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1. Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them to a bowl.

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2. For the marinade, grab a medium mixing bowl. Add 2 tbsp drizzle of olive oil, 2 tbsp tomato paste, 4 minced garlic cloves, the zest and juice of 1 large lemon, a couple generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano or thyme, ¼ to ½ tsp cayenne pepper. Mix it really well.

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3. Add the marinade to the chicken, and mix really well covering all sides. Let this ideally sit for 2 to 6 or ideally, overnight.

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4. Preheat oven to 410F. Remove chicken from fridge and let it come up to room temp before putting in the oven.

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5. Place chicken on a wire rack and put it in the oven at 410F for 35-40 mins.

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6. While thats going, make your sauce. I processed together 3 tablespoons of thick greek yogurt (or labneh), a handful of fresh mint (about 3 tablespoons), 2 scallions (green and white part), ½ large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust to your preference.

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7. Remove the chicken from the oven, plate it. Again, you can serve this with whatever base you like (it would be delicious with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice), some salad of choice, and this sauce.

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