This is my go-to chicken recipe. It’s delicious, easy and forgiving. I often have to improvise because I don’t always have all the ingredients on hand, and it still tastes great. If you want to have it for lunch the next day, cut the chicken into thin strips and saute in a frying pan, it will become crispier and even more delicious. You can eat this with a side of farro, rice or potatoes, in a pita or on a salad.
Ingredients:
1 pound chicken thighs
1/4 cup olive oil
1 lemon, juiced
4 garlic cloves minced
1/2 tsp salt
1 tsp paprika
1 tsp cumin
1/4 tsp tumeric
dash of cinnamon
1 onion peeled and cut into thick strips
2 bell peppers or any other vegetable you have on hand
Directions:
1. In a small bowl, mix olive oil, lemon juice, garlic, salt, paprika, cumin, cinnamon, and pepper to taste.
2. Add the chicken thighs and combine with tongs. Add onions and bell peppers on top and place in the fridge for an hour or overnight.
3. When you’re ready to make, take chicken out of fridge and toss vegetables until combined.
4. Turn oven to 425 degrees. Place chicken and vegetables onto baking sheet and spread evenly on pan.
5. Bake in oven for 30 to 40 minutes until chicken is done and browned.
Enjoy in a pita, with some rice, or on a salad!