Uploaded July 2026 | Updated September 2026, 2 weeks ago
Marinated chicken thighs roasted with bell peppers and onions on one sheet pan, infused with bold Indian spices, butter-roasted veggies, and finished with fresh herbs.
Ingredients
For the Chicken Marinade:
1.5 lbs boneless, skinless chicken thighs
½ cup full-fat Greek yogurt
1 Tbsp lemon juice
1 Tbsp garam masala
1 tsp turmeric
1 tsp paprika
1 tsp ground cumin
1 tsp garlic powder
Salt & pepper, to taste
For the Sheet Pan Veggies:
½ red bell pepper, sliced
½ green bell pepper, sliced
1 small yellow onion, sliced
1 Tbsp butter, melted (for tossing)
Optional Garnishes:
Chopped fresh cilantro
1 tsp olive oil (for finishing drizzle — optional)
Wedge of lemon or lime (optional)
Macronutrients
(per serving, makes 4)
Protein: 35g
Fat: 20g
Carbs: 5g
Preparation
In a bowl, combine Greek yogurt, lemon juice, and all marinade spices. Add chicken thighs and coat thoroughly. Marinate at least 1 hour or overnight for best flavor.
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
In a small bowl, toss sliced bell peppers and onions with melted butter and a pinch of salt. Spread on one half of the sheet pan. Place marinated chicken thighs on the other half.
Bake for 25–30 minutes, flipping veggies halfway through, until chicken is golden, cooked through (165°F internal temp), and veggies are tender with light browning. Optional: Broil for 2–3 minutes for extra caramelization.
Plate chicken with roasted peppers and onions. Garnish with chopped cilantro, a drizzle of olive oil, and a squeeze of lemon or lime if desired.
Marinated chicken thighs roasted with bell peppers and onions on one sheet pan, infused with bold Indian spices, butter-roasted veggies, and finished with fresh herbs.
Ingredients
For the Chicken Marinade:
1.5 lbs boneless, skinless chicken thighs
½ cup full-fat Greek yogurt
1 Tbsp lemon juice
1 Tbsp garam masala
1 tsp turmeric
1 tsp paprika
1 tsp ground cumin
1 tsp garlic powder
Salt & pepper, to taste
For the Sheet Pan Veggies:
½ red bell pepper, sliced
½ green bell pepper, sliced
1 small yellow onion, sliced
1 Tbsp butter, melted (for tossing)
Optional Garnishes:
Chopped fresh cilantro
1 tsp olive oil (for finishing drizzle — optional)
Wedge of lemon or lime (optional)
Macronutrients
(per serving, makes 4)
Protein: 35g
Fat: 20g
Carbs: 5g
Preparation
In a bowl, combine Greek yogurt, lemon juice, and all marinade spices. Add chicken thighs and coat thoroughly. Marinate at least 1 hour or overnight for best flavor.
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
In a small bowl, toss sliced bell peppers and onions with melted butter and a pinch of salt. Spread on one half of the sheet pan. Place marinated chicken thighs on the other half.
Bake for 25–30 minutes, flipping veggies halfway through, until chicken is golden, cooked through (165°F internal temp), and veggies are tender with light browning. Optional: Broil for 2–3 minutes for extra caramelization.
Plate chicken with roasted peppers and onions. Garnish with chopped cilantro, a drizzle of olive oil, and a squeeze of lemon or lime if desired.
