Spiced Oven-Roasted Chicken Thighs with Creamy Green Herb Dip
Spiced Oven-Roasted Chicken Thighs with Creamy Green Herb Dip
Ingredients
For the Spiced Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 lemon, zested and juiced
- 3 garlic, minced
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1/2 teaspoon black pepper
For the Creamy Green Herb Dip
- 1 cup plain Greek yogurt, full-fat recommended
- 3 green onions, roughly chopped
- 1/4 cup fresh mint leaves, packed
- 1/2 jalapeño, seeded and roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon kosher salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Prepare the Chicken Marinade: In a large bowl, combine the 1/4 cup olive oil, tomato paste, lemon zest and juice from 1 lemon, minced garlic, 1 teaspoon kosher salt, dried oregano, smoked paprika, and 1/2 teaspoon black pepper. Whisk until a thick, reddish paste forms.
⏱️ 5 min
- 2
Marinate the Chicken: Add the bone-in, skin-on chicken thighs to the bowl with the marinade. Using your hands, massage the marinade into the chicken, ensuring each thigh is thoroughly coated. Place the chicken thighs on a wire rack set over a baking sheet. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate.
⏱️ 5 min
- 3
Preheat Oven: When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 15-20 minutes. Preheat your oven to 400°F.
⏱️ 20 min•🌡️ 400
- 4
Roast Chicken: Place the baking sheet with the chicken thighs into the preheated oven. Roast for 30-35 minutes, or until the internal temperature reaches 165°F and the skin is golden-brown and crispy with charred edges. If needed, you can broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400
- 5
Prepare the Creamy Green Herb Dip: While the chicken roasts, combine the plain Greek yogurt, chopped green onions, packed fresh mint leaves, seeded and roughly chopped jalapeño, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper in a mini food processor. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
⏱️ 10 min
- 6
Serve: Once the chicken is cooked, remove from the oven and let rest for 5 minutes before serving. Serve the hot, spiced oven-roasted chicken thighs with generous dollops of the creamy green herb dip on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Oven-Roasted Chicken Thighs with Creamy Green Herb Dip
Ingredients
For the Spiced Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 lemon, zested and juiced
- 3 garlic, minced
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1/2 teaspoon black pepper
For the Creamy Green Herb Dip
- 1 cup plain Greek yogurt, full-fat recommended
- 3 green onions, roughly chopped
- 1/4 cup fresh mint leaves, packed
- 1/2 jalapeño, seeded and roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon kosher salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Prepare the Chicken Marinade: In a large bowl, combine the 1/4 cup olive oil, tomato paste, lemon zest and juice from 1 lemon, minced garlic, 1 teaspoon kosher salt, dried oregano, smoked paprika, and 1/2 teaspoon black pepper. Whisk until a thick, reddish paste forms.
⏱️ 5 min - 2
Marinate the Chicken: Add the bone-in, skin-on chicken thighs to the bowl with the marinade. Using your hands, massage the marinade into the chicken, ensuring each thigh is thoroughly coated. Place the chicken thighs on a wire rack set over a baking sheet. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate.
⏱️ 5 min - 3
Preheat Oven: When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 15-20 minutes. Preheat your oven to 400°F.
⏱️ 20 min•🌡️ 400 - 4
Roast Chicken: Place the baking sheet with the chicken thighs into the preheated oven. Roast for 30-35 minutes, or until the internal temperature reaches 165°F and the skin is golden-brown and crispy with charred edges. If needed, you can broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400 - 5
Prepare the Creamy Green Herb Dip: While the chicken roasts, combine the plain Greek yogurt, chopped green onions, packed fresh mint leaves, seeded and roughly chopped jalapeño, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper in a mini food processor. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
⏱️ 10 min - 6
Serve: Once the chicken is cooked, remove from the oven and let rest for 5 minutes before serving. Serve the hot, spiced oven-roasted chicken thighs with generous dollops of the creamy green herb dip on the side.
⏱️ 5 min