By Marta Paulson, CRS, Broker Associate at A.V. West Real Estate, Boise, Idaho
Food is love at our house, and I love cooking for family and friends. It stems from my roots, as my great-grandfather owned a Greek diner in New London, Connecticut, where I was born.
My husband loves chicken—particularly chicken thighs. One evening, it was a scramble to figure out dinner, so I remembered seeing a sheet pan recipe on a news show. I pulled out the thighs and started marinating the chicken—a little of this and a of little that. Garlic is great on everything; hence, it should be great with plain yogurt, lemon juice and pepper. Olive oil, fresh lemon and garlic are staples in our home. This is an amazing one sheet pan dinner for a busy night when you want something special. This recipe remains in the “husband-approved favorites” collection of recipes I keep on hand.
When you share food and conversation, you share your heart. We even cooked for our Idaho leadership team this past summer on our retreat! It’s in my DNA.
Helpful Tips
1) Chicken thighs are never dry. Shop for chicken that has pale, thinner skins and trim the fat.
2) Be generous with the fresh lemon juice and don’t be afraid to coat the chicken with the marinade in a large Ziploc bag.
Ingredients
1–2 lbs. chicken thighs, trimmed
1 lb. Yukon Gold potatoes
½ teaspoon black pepper
2 tablespoons Sriracha
2 teaspoons Kosher salt, or to taste
2 tablespoons garam masala
1 teaspoon cumin
¼ cup olive oil
White and green onions, cut into ⅔-inch lengths
½ teaspoon lemon zest
2 cups arugula
Fresh dill
For the yogurt sauce:
Yogurt
1 small garlic clove, grated
Lemon juice
Salt and pepper, to taste
Instructions
Combine chicken and halved potatoes in a large bowl. Season with salt and pepper. In a small bowl, mix the olive oil, Sriracha, cumin and garam masala. Toss over chicken and potatoes. Let stand for 30 minutes or up to eight hours in the refrigerator. In a medium bowl, combine green onions, lemon zest, salt and 1½ tablespoons of olive oil. Heat oven to 400 degrees Fahrenheit. On a single cooking sheet lined with foil, roast chicken and potatoes for about 30 minutes. Toss potatoes and chicken lightly, then scatter the green onion mixture over the top. Cook for another 25–30 minutes, until potatoes are cooked through and all is golden brown. While the chicken cooks, place yogurt in a small bowl, mix in lemon juice (about 1 tablespoon), add pepper and garlic clove. Stir well. To serve, spoon yogurt over the chicken and vegetables in the pan. Scatter arugula and dill over the mixture. Drizzle with olive oil and lemon juice.
Serves 4; 15-minute prep time, 50-minute cook time or until chicken is cooked to 165° F.
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