If you're looking for an easy, flavorful chicken recipe that makes busy weeknights a little easier, this one is for you! I love how little prep work this recipe requires. Just toss everything into a Ziploc bag, give it a good mix, and let the chicken marinate overnight or even just for a couple of hours.
When you're ready to cook, simply layer the chicken thighs into a lightly oiled loaf pan and pop them in the oven. That's it! Minimal prep, minimal cleanup, and so much flavor.
I love making this ahead of time so dinner is practically ready when we get home. The chicken is juicy, full of lemon garlic flavor, and goes with just about anything. It's also great for meal prep throughout the week!
Simple, delicious, and one less thing to think about at dinnertime!
Ingredients
1½–2 lbs boneless skinless chicken thighs
½ cup plain Greek yogurt
3 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh dill, chopped
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
Juice of 1 lemon
1 tbsp honey
1 tsp Dijon mustard
Directions
1.) In a bowl or bag, mix together the Greek yogurt, olive oil, garlic, dill, seasonings, lemon juice, honey, and Dijon mustard.
2.) Add your chicken thighs and coat really well. Cover and marinate in the fridge for a few hours (the longer, the better!).
3.) Lightly drizzle a loaf pan with olive oil.
4.) Layer the marinated chicken thighs into the loaf pan.
5.) Bake at 425°F for about 40 minutes, or until the chicken reaches 165°F.
Let rest, serve, and enjoy!
Store the leftovers in the juices and enjoy all week long.
