Description
This Middle Eastern Chicken is marinated in a bold blend of fresh vegetables, herbs, yogurt, and spices, then oven-baked until juicy and golden. A flavorful, satisfying dish that pairs perfectly with rice and fresh salad.
Ingredients
- 1 large Roma tomato
- 1/2 red onion
- 1 red bell pepper
- 4 cloves garlic
- 1/3 cup fresh parsley
- 1/3 cup fresh cilantro
- 1/4 cup extra virgin olive oil
- 1/4 cup plain yogurt
- 1/4 cup tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 1 teaspoon sumac
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- Juice of 1/2 a lemon
- 6 chicken legs (thigh and drumstick, bone-in, skin-on)
Instructions
- In a food processor, combine all ingredients except the chicken. Pulse until a smooth marinade forms.
- Place the chicken in a sealable bag or airtight container and pour the marinade over it. Toss to coat well.
- Refrigerate and marinate for at least 2 hours, or overnight for best flavor.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange the marinated chicken on the baking sheet. Cover with foil and bake for 45 minutes.
- Remove foil and continue baking for another 15 minutes, or until the chicken is golden brown and cooked through (internal temperature 165°F).
- Serve with vermicelli rice and cucumber-tomato salad if desired.
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
Notes
- Marinating overnight yields the most flavorful results.
- Use bone-in, skin-on chicken for the juiciest texture and flavor.
- Great served with flatbread, rice pilaf, or hummus.
- To make it spicier, add a pinch of cayenne or red pepper flakes.
Nutrition
- Serving Size: 1 chicken leg with skin
- Calories: 330
- Sugar: 4g
- Sodium: 880mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
