One Pan Chicken with Cucumber & Avocado Salad

The secret is lots of lemon juice and some tomato paste. It infuses in the chicken really well and because we’re using bone-in skin-on chicken thighs, the chicken will come out SO good and juicy.

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Step 1

Preheat oven to 220 Add onion slices at the base of an oven-safe dish. Dab the chicken thighs dry with a paper towel and add them on top of the sliced onions in the oven-safe dish. Let chicken come up to room temp while you work the sauce in the next step.

Step 2

For the sauce paste, grab a medium mixing bowl. Add the remaining seasoning ingredients & mix really well.

Step 3

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

Step 4

Put the chicken in for an initial 35 minutes. Remove the chicken, brush with the remaining sauce paste, and put it back in the oven for another 5 minutes.

Step 5

Remove the chicken from the oven, plate it up with the salad to serve and top with some salad & rice

Step 6

Cucumber Avocado Salad: Combine salad ingredients in a bowl. Whisk seasonings, adjust to taste or pour over salad.

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