# What's Needed:
→ Chicken & Marinade
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice (about 1 lemon)
04 - 3 garlic cloves, minced
05 - 2 tsp ground cumin
06 - 2 tsp ground paprika
07 - 1 tsp ground coriander
08 - 1 tsp ground turmeric
09 - 0.5 tsp ground cinnamon
10 - 0.5 tsp cayenne pepper, optional
11 - 1.5 tsp salt
12 - 0.5 tsp ground black pepper
→ Vegetables
13 - 1 large red onion, sliced
14 - 2 bell peppers (any color), sliced
15 - 1 medium zucchini, sliced
16 - 2 tbsp olive oil
17 - 0.5 tsp salt
18 - 0.25 tsp ground black pepper
→ Yogurt Sauce (Optional)
19 - 1 cup plain Greek yogurt
20 - 1 tbsp lemon juice
21 - 1 garlic clove, finely minced
22 - 2 tbsp chopped fresh parsley or cilantro
23 - Salt and pepper to taste
→ To Serve
24 - 4 pita breads or flatbreads (optional)
25 - Sliced cucumbers, tomatoes, or pickles (optional)
# How To Make It:
01 - Set the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine chicken thighs with olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Toss thoroughly and let marinate while preparing vegetables or for up to 1 hour.
03 - Spread sliced onions, bell peppers, and zucchini evenly on the prepared sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper, tossing to coat.
04 - Place marinated chicken thighs evenly atop the vegetables on the sheet pan.
05 - Roast for 25 to 30 minutes, flipping the chicken halfway through, until the chicken is golden and fully cooked (internal temperature of 165°F/74°C).
06 - While roasting, mix Greek yogurt, lemon juice, garlic, chopped parsley or cilantro, salt, and pepper in a small bowl until combined.
07 - Slice or shred the chicken and serve with the roasted vegetables, warm pita or flatbreads, and a dollop of yogurt sauce. Add sliced cucumbers, tomatoes, or pickles as desired.
