Sheet-Pan Garlicky Chicken With Blistered Tomatoes
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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.
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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!
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.
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.
Eamon
I have a teensy little broiling drawer at the bottom of my oven, and I wasn't about to deal with broiling in shifts. so I roasted this at 450º, following the recipe but adding time. I roasted 8 minutes, flipped, roasted 8 minutes, was not sufficiently impressed by the browning, roasted another 10 w/o flipping (lol). the tomatoes and onions sweat a lot and get super juicy, which helps because the chicken (I used breasts) was kinda dry. pretty good though! I'd add more garlic next time.
Bomb Mom
Delicious fast & easy recipe. Minor alterations: I let chicken marinate in yogurt sauce for a few hours. Used 2 different sheet pans to control veg vs. chicken cooking times. Used a rack for the chicken sheetpan. Placed very close to broiler, like 3 inches. Came out perfect. The yogurt dipping sauce is fabulous.
Kyle Jaster
Delish, feels like a good baseline for a lot of variations. Some of that chiffonaded mint in the yogurt only helps the marinade. I also added a half cup of halved kalamata olives with the tomatoes and onions. +1 to the note about the timing on the chicken, I'll adjust to 10 minutes on the first pass before adding the veg next time. Also, there's a glorious juice at the bottom of the pan after broiling. I tipped that into the reserved marinade to knock down the raw garlic.
Mara
These flavors together were amazing! The second time I cooked it I added some feta to the tomato onion mixture and scattered a few olives on the finished product. This is going to be a regular in our dinner recipes.
Meghan
The flavors of this recipe is delicious and perfect on pita--great marinade/dipping sauce, tender chicken, and flavorful vegetables. The chicken put off a lot of liquid but I've noticed other commenters have made alterations based on this and will be doing the same. This is going into regular rotation in our house!
Fishswifty
Made on two sheet pans and put the chicken on a rack in the sheet pan. Chicken took 7 minutes per side followed by veggies at 4 minutes per side. Left the tomatoes and onions separate for different preferences. Chapatis worked well in place of pitas.
Bellaverdi
This should have turned out really well. All the components were there. The prep work was uncomplicated. Reads easy. T’wasnt. The volume of food demanded two sheet pans. It was cumbersome to manage the broiler with two, so I baked in normal “sheetpan style” at 425 for 30 minutes. I should have switched the pans after 15. In the end the tomatoes were overcooked and the chicken was sitting in liquid. I mixed the excess liquid with the tomatoes to good result. Served with pearl couscous.
Rosemary
I took others’ advice and cooked the chicken and the veggies separately. Used a roasting pan for the chicken — the juices drained below and were delicious spooned over the finished product. I did not cube the chicken, just used the whole thighs (skinless and boneless). Broiled 7 minutes per side, which was a bit too long. Will cut back cooking time next go-around. The only other change I made was to add green beans to the tomatoes and onions to include a green vegetable. Delicious!
eagle-eyed cherry tomato
There’s no way that 2 pounds of chicken are on that pan.
Judy
I added mushrooms to the veges and served with roasted potatoes with rosemary and garlic rather than pita. Followed the recipe otherwise. Chicken wasn’t super flavorful. I’d add more garlic and lemon with the yogurt marinade next time.
Chez Fielding
Made this today with 3 pounds of boneless chicken breasts cut into 2 inch pieces and it was great! Lemon slices, fresh mint and fresh oregano brought it up a notch! Also served with naan and Mark Bitman’s hummus recipe. Delish!
David Morris
I have made this now three times. The first time I did it exactly as written and it was very, very good. But because I love skin-on bone/in chicken thighs, I tried it twice more with those, and the third time was the charm. Instead of broiling the chicken from the start, I put the thighs skinside down, and baked at 300 until the chicken began to get done. I turned the chicken thighs over, baked for another 15 or 20 minutes, and then broiled at the end to crisp the skin. Delicious.
Nan Dem
Delish as written except I seasoned the marinade generously (provincal and Cachare) and used shallots because the onions in my kitchen are enormous. Tomatoes cooked faster than chicken (possibly because I didn’t scrape off much yogurt). Next time maybe I’ll cover them loosely with foil part way through the broil, as I want to keep the yogurt on the chicken.
Mary
Amazing flavors! I may have moaned out loud when taking that first bite. Like others, I drained the pan of liquid when I took it out to flip the chicken. I also used 4 cloves of garlic in the yogurt marinade, and it wasn’t overpowering. This recipe is definitely a keeper for a quick and easy dinner
JessEndWink
Delicious but cook veggies and chicken on two separate trays for less soggy chicken. Too much liquid from veggies otherwise.
lauren
Definitely need to marinate overnight and more garlic would also help. I only marinated for two hours and the chicken wasn’t super tasty. I also made the vegetables separately.
Erin
I think this chicken marinde is better suited for the grill or a grill pan. The chicken leaks a lot of juice, and it makes the dish unappetizing. I prefer to cook in a grill pan so the chicken isn't swimming in its own juice
Seamar
Made with chicken tenders and it worked well with these instructions.
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