MEDITERRANEAN CHICKEN THIGHS 🍋🍗✨
Save this for your next easy weeknight dinner.
Ingredients:
1 cup Greek yogurt
2 tablespoons olive oil, plus more for cooking
1 teaspoon paprika
3 cloves of garlic, minced
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice and zest
4 boneless chicken thighs (I prefer skin on - I buy Bell & Evans)
2 tablespoons olive oil (for searing)
4 shallots, thinly sliced
4 pitted Medjool dates, diced
2 cups chicken broth
1 1/2 cups pearl couscous
1 teaspoon fresh thyme, plus more for garnish
3/4 cup spinach
Instructions:
Combine the Greek yogurt, olive oil, paprika, minced garlic, cumin, salt, pepper, half the lemon juice and zest in a large mixing bowl. Add the chicken thighs and toss to coat. Let the chicken marinate for 30 minutes or up to 4 hours.
When ready, preheat the oven 425° F with a sheet pan inside on the middle rack. Once preheated, remove the sheet pan, carefully line with foil, and arrange the chicken thighs in a single layer. Bake for 20 minutes or until the internal temperature has reached 170° F and the edges are crisp. If you like them extra crisp, remove the pan from the oven and preheat the broiler to high. Broil for 3-4 minutes or until crisp to your liking (careful not to overcook).
While the chicken is cooking, heat 1 tbsp of olive oil in a nonstick pan over medium heat. Add the shallots and the dates with a pinch of salt. Sauté, stirring occasionally, for 5-6 mintues, or until they begin to soften and turn golden. Then remove them from the pan and set aside on a plate.
Deglaze the pan with a splash of chicken broth (about 1 tbsp), scraping any brown bits off the bottom. Then add a teaspoon of olive oil and the couscous to the pan and toast for one minute, stirring frequently (the couscous should turn a light shade of golden brown). Add the broth to the pan with 1/4 tsp of salt, 1/4 tsp of pepper, and the thyme and bring it to a boil, then reduce the heat to low and cover. Continue cooking the couscous, covered, and stirring occasionally for 8-10 minutes or until the couscous is tender. Season with salt and pepper to taste.
Squeeze in the remaining lemon juice and mix in the spinach, cover and cook for 1-2 minutes, or until the spinach wilts.
To serve, transfer the couscous to a serving dish and nestle the chicken into the couscous, top with the sautèed shallots and dates. Garnish with fresh thyme and serve.
Full recipe also here: https://jz-eats.com/mediterranean-chicken-thighs/
#sheetpanchicken #chickenrecipes #easyweeknightmeals #30minutemeals
As someone who juggles a busy schedule, I find this Mediterranean chicken thighs recipe to be a lifesaver for easy weeknight dinners. The Greek yogurt marinade not only tenderizes the chicken but also adds a rich, tangy flavor that’s incredibly satisfying. One tip I’ve learned is to marinate the chicken for at least an hour if you have the time—it really enhances the depth of flavor. Cooking the chicken on a preheated sheet pan at 425°F ensures the thighs get nicely crisp on the edges while staying juicy inside. For an extra crunch, broiling them for a few minutes at the end is a game changer. While the chicken bakes, the shallots and Medjool dates sautéed together offer a sweet and aromatic contrast that pairs beautifully with the salty and smoky paprika cumin blend. I love the addition of pearl couscous as a base; toasting it before simmering adds a lovely nutty aroma that elevates the entire dish. Mixing in fresh spinach at the end adds color and a mild earthy note, making it both nutritious and visually appealing. The little squeeze of fresh lemon juice brightens everything up, balancing the savory and sweet elements. This recipe has become my go-to for feeding my family something wholesome without spending hours in the kitchen. Plus, using ingredients like Greek yogurt and fresh herbs keeps it healthy without sacrificing flavor. I highly recommend trying the full recipe linked—it’s perfect for anyone looking for a delicious meal that’s quick to prepare and loved by all ages.
