- 1 red onion
- 4 skin on and bone in chicken thighs
- 1 large lemon
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp sweet or smoked paprika
- 1 tbsp garlic powder
- 1/2 tsp either oregano or thyme
- 1 tbsp sumac
- Preheat oven to 425F.
- Thinly slice one red onion and place it at the base of an oven-safe dish.
- Dry the chicken thighs and place them on top of the onions in an oven-safe baking dish.
- Allow it to come up to room temperature while you make the sauce.
- For the Sauce:
- Mix the remaining ingredients very well.
- Brush all over the chicken, covering it completely but leaving some for later.
- Place back in the oven for another 5 minutes.
- Remove the chicken and brush it with the remaining sauce.
- Return for another five minutes.
Make the cucumber avocado salad by finely dicing 2 Persian cucumbers, cubing 1 small avocado, finely dicing 1/4 of a small red onion (about 3 tbsp of onion), 2 tbsp fresh cilantro, 1/2 tsp dried oregano, 1 tbsp olive oil, salt, pepper. Give it a mix, taste, and adjust. You can also add lemon juice to this, but I left it out since the chicken was lemony enough.
Remove chicken from the oven, plate it up with the salad to serve. Again, you can serve this with whatever base you like (it would be delicious with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice)