One Pan Lemon Sumac Chicken Thighs with Cucumber Avocado Salad

Ingredients

• 1 whole red onion, thinly sliced
• 4 whole bone-in skin-on chicken thighs, dabbed dry with paper towel
• 1 whole large lemon, juiced
• 2 tbsp tomato paste
• 2 tbsp olive oil
• pinch salt, a couple generous pinches
• pinch pepper
• 1 tbsp sweet paprika
• 1 tbsp garlic powder
• 1/2 tbsp oregano
• 1 tbsp sumac
• 2 whole persian cucumbers, finely diced
• 1 whole small avocado, cubed
• 1/4 whole small red onion, finely diced, about 3 tbsp
• 2 tbsp fresh cilantro
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• salt
• pepper

Steps

1. Preheat oven to 425F.

2. Thinly slice 1 red onion and place slices at the base of an oven-safe dish. Add 4 skin-on bone-in chicken thighs, dabbed dry with a paper towel, on top of the sliced onions. Let chicken come to room temp while making the sauce.

3. In a medium mixing bowl, combine the juice of 1 large lemon, 2 tbsp tomato paste, 2 tbsp olive oil, a couple generous pinches of salt and pepper, 1 tbsp sweet paprika, 1 tbsp garlic powder, 1/2 tbsp oregano, and 1 tbsp sumac. Mix well.

4. Brush the sauce paste all over the chicken, covering all sides. Reserve some sauce for later.

5. Bake the chicken at 425F for 35 minutes.

   35 min

6. Remove chicken, brush with remaining sauce paste, and bake for another 5 minutes.

   5 min

7. Make the cucumber avocado salad: finely dice 2 persian cucumbers, cube 1 small avocado, finely dice 1/4 of a small red onion (about 3 tbsp), add 2 tbsp fresh cilantro, 1/2 tsp dried oregano, 1 tbsp olive oil, salt, and pepper. Mix, taste, and adjust seasoning.

8. Remove the chicken from the oven, plate with the salad, and top with sumac or chile lime seasoning. Serve with rice, quinoa, or low-carb rice as desired.