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Oven-Roasted Lemon and Thyme Chicken with Vegetables
Duration
75 min
Servings
For 4 People
Difficulty
medium
Ingredients
Servings:
4
- 8 piece chicken drumstick or thigh
- 3 tablespoon yogurt
- 1.5 tablespoon tomato paste
- 0.5 cup vegetable oil (sunflower or olive oil)
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 dessert spoon salt (for chicken sauce)
- 1.5 dessert spoon thyme (dried)
- 6 piece medium potato
- 4 piece green pepper
- 4 piece red kapya pepper
- 8 piece medium tomato
- 3 clove garlic
- 3 tablespoon vegetable oil (for vegetables, olive oil preferred)
- 1 dessert spoon salt (for vegetables)
- 1 piece lemon (zested for serving)
- 5 sprig fresh thyme (for serving)
- 2 tablespoon extra virgin olive oil (for serving)
Step-by-Step Preparation
Speed:1x
1
Preheat the oven to 190°C (top-bottom setting) and let it heat up. Wash the chicken drumsticks or thighs thoroughly under plenty of water and dry them well with paper towels. Drying the chicken will ensure it browns better in the oven.
2
In a large mixing bowl, combine yogurt, tomato paste, 0.5 cup vegetable oil, red pepper flakes, black pepper, 1 dessert spoon salt, and dried thyme. Mix with a spatula or spoon until all ingredients are well combined to obtain a smooth sauce.
3
Pour the prepared sauce over the dry chicken pieces. Rub thoroughly with your hands to ensure every part of the chicken is coated with the sauce. Cover the top of the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes, preferably 2-3 hours or overnight. This will allow the chicken to absorb the sauce and become more flavorful.
4
While the chicken you left to rest is marinating, prepare the vegetables: Peel the potatoes and cut them into apple slices or large cubes. Remove the seeds from the green and red bell peppers and cut them into thick strips. Quarter the tomatoes. Peel the garlic cloves and leave them whole or lightly crush them.
5
Place the chopped potatoes, peppers, tomatoes, and garlic onto a large baking tray. Add 3 tablespoons vegetable oil and 1 dessert spoon salt on top. Mix gently with your hands to ensure all parts of the vegetables are coated with oil and salt. This will ensure the vegetables cook evenly and become flavorful in the oven.
6
Place the marinated chicken pieces on top of the vegetables at intervals. Drizzle the remaining sauce evenly over the chicken and vegetables. Cover the top of the tray tightly with aluminum foil. This will prevent the chicken from drying out by allowing it to cook in its own steam during the first stage and keep the inside juicy.
7
Cook in the preheated 190°C oven covered with aluminum foil for 40 minutes. At the end of the time, carefully remove the foil and continue cooking for approximately 15-20 minutes more until the chicken and vegetables are golden brown. This time may vary depending on your oven's performance; you can remove them from the oven when the chicken turns golden yellow.
8
Transfer the hot chicken and vegetables from the oven to a large serving plate. Immediately after, sprinkle the finely grated lemon zest over the entire dish. Pick the leaves from fresh thyme sprigs and sprinkle them over the dish, and finally, serve by drizzling a high-quality extra virgin olive oil. These special touches will take the aroma and freshness of the dish to the peak. Bon appétit!
Chef's Tips
- The longer you marinate your chicken in the sauce (preferably overnight), the more intense and satisfying the flavor will be. Letting the sauce penetrate the entire chicken results in a melt-in-your-mouth texture.
- Drying the chicken thoroughly with paper towels before putting it in the oven and covering it with foil first before opening it ensures the outside becomes pomegranate-red and crispy while the inside remains juicy and tender.
- Be careful not to overfill the baking tray. If the vegetables and chicken crowd the tray too much, they tend to steam instead of roasting. Use a wide tray and spread the ingredients in a single layer.
- Preheating the oven to the temperature specified in the recipe and putting the chicken into the hot oven allows the meat to be sealed by the shock effect, trapping the flavor inside.
Alternative & Optional Ingredients
- Instead of chicken thighs or drumsticks, you can use boneless chicken breasts or wings using the same sauce. Cooking times may vary depending on the chicken piece.
- Depending on the season, you can include carrots, zucchini, mushrooms, or shallots in the vegetable mix in addition to potatoes, peppers, and tomatoes.
- If you want to add a different aroma to your sauce, you can add lovage instead of a pinch of fresh rosemary or a little thyme.
- For those with gluten sensitivity, vegan sauces can be prepared with lactose-free yogurt or coconut milk instead of yogurt.
Gourmet Recommendations
- You can bring a Mediterranean breeze to your table by serving the dish with a cacık with fresh mint and dill or homemade hummus.
- Before putting it in the oven, you can add a few slices of red onion among the vegetables to give the dish a sweet depth.
- Sprinkling freshly ground mill pepper on top while serving will further enhance its aroma.
- If available, you can create a moist environment by placing a bowl of water at the bottom of the oven during cooking, which also helps the chicken stay juicier.
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Nutrition Facts
Per Serving
Calories995 kcal
Protein39 g
Carbohydrates80 g
Fat58 g
Fiber 14 g
Sugar 21 g
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