Sheet-Pan Garlicky Chicken With Blistered Tomatoes

By Yasmin Fahr

Updated Oct. 12, 2023

Sheet-Pan Garlicky Chicken With Blistered Tomatoes
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(1,663)
Comments
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Drawing on some of the sunny flavors of the Mediterranean, this recipe coats boneless chicken thighs in yogurt, lemon juice, oregano and garlic, then cooks them with some lemon slices to infuse them with bright flavor. Paired with juicy, charred tomatoes, silky red onion and an array of toppings, this sheet-pan feast is perfect for piling into a pita pocket. Adding some of the feta to the reserved yogurt dip is encouraged, as is serving this with thinly sliced cucumbers for a cooling, refreshing bite.

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Ingredients

Yield:4 to 6 servings
  • 1cup thick, full-fat yogurt, such as Greek or Skyr
  • 2lemons (1 halved and 1 thinly sliced crosswise)
  • 1teaspoon dried oregano
  • Salt
  • 2garlic cloves, minced or grated
  • 2pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1pint grape or cherry tomatoes, halved
  • 1small red onion, thinly sliced
  • 2tablespoons olive oil
  • ¼cup packed mint leaves, gently torn or chopped
  • 4(6- to 8-inch) pitas, halved, for serving
  • 1(6-ounce) block feta, loosely crumbled
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

441 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 43 grams protein; 850 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Turn on the broiler and place a rack 6 inches from the heat source. In a large bowl, combine the yogurt, the juice of ½ lemon and the oregano; season to taste with salt. Transfer half to a small serving bowl and set in the fridge until ready to serve. Stir the garlic into the remaining mixture in the large bowl. Season the chicken all over with salt, then add to the bowl; toss to coat.

  2. Step 2

    On a sheet pan, combine the tomatoes, onion and olive oil; season with salt. Push to one side of the pan. Add the chicken to the other side in a single layer, scraping off any excess marinade. (You can crowd the tomatoes and onion to make room for the chicken.) Broil until the chicken is charred on top, 5 to 7 minutes, depending on the strength of your broiler.

  3. Step 3

    Remove from the oven, use tongs to turn over the chicken, then tuck the lemon slices under and between the chicken pieces. Push the tomatoes and onion slices around so they cook evenly. Broil until the chicken is cooked through (cut through the biggest piece to check), the onion slices a deep purple color and the tomatoes blistered, 5 to 7 minutes more. When you return the chicken to the oven, place the pitas on another sheet pan on a lower rack to warm up.

  4. Step 4

    Sprinkle the chicken with some of the mint. Cut the remaining lemon half into wedges. Serve the chicken and roasted tomato mixture with the pitas, feta, lemon wedges, remaining mint leaves and reserved yogurt.

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Ratings

5 out of 5
1,663 user ratings
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Comments

joy

Here is a tip. If you marinate any chicken in yogurt or buttermilk for 12 or more hours before cooking. It will always be melt in your mouth tender. Use this marinade overnight for nicer chicken.

Silas

I ended up dividing the chicken and vegetables between two smaller pans and I'm glad that I did. Both the chicken with the marinade and the tomato onion mix put off a lot of liquid while cooking. Before turning the chicken I drained the extra fluid and let the veggies rest outside the oven while the chicken finished cooking on the other side. Served over pearl couscous. Super delicious and lots of potential for variation. This is going to be one of my regular weeknight dinners!

SusanKT

The tomato/onion portion of this recipe came out great. Chicken, not so much. I moved the chicken thighs to the middle which helped, but the cooking times for tomatoes and onions vs. chicken thighs is uneven in this recipe. Nevertheless the combination was wonderful, and the flavor delightful. I substituted fresh thyme for the mint, as my husband doesn't like mint, great results. Served my portion over couscous, as I didn't have pita on hand, which also worked well.

Grace

I thought the vegetables were alright, but the chicken was not very good. Very little flavor in my opinion.

Donna

This was easy and delicious! I improvised and used what I had on hand. Chobani coconut yogurt for marinade and regular tomatoes. Left the boneless skinless thighs whole and marinated for three hours. Roasted at 425 for 15 minutes on a separate sheet pan (top rack in oven) from vegetables. Added green beans with tomatoes and onions. Very tasty.

The math doesnt add up.

25 min cook time? 7 min each side?

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