Sheet Pan Lemon Herb Pargiyot (Boneless Chicken Thighs)

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The first time I made this Sheet Pan Lemon Herb Pargiyot dish, I did it because I was short on time and it’s easy to make. I served it that night to a table full of guests, all of whom were just completely wowed by the incredible taste and juicy texture. 

After that, I continued to  make this chicken, again and again. And every time, my family and friends love it. What’s not to love? 

Because I know you will ask, yes, you can make this with chicken breasts instead of thighs. BUT: firstly, it won’t be nearly as juicy. Second, you’ll need to vastly reduce the cooking time – it’ll probably need about 20 minutes, depending on the thickness of the chicken. 

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Sheet Pan Lemon Herb Pargiyot (Boneless Chicken Thighs)

Yield: 8 servings

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Ingredients

• 2-3 lb pargiyot (boneless skinless chicken thighs)
• 2 red onions, sliced
• 1/2 cup olive oil
• Juice of 2 lemons
• 1 Tablespoon kosher salt
• 1 Tablespoon dried parsley flakes
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried dill

Instructions

1. Preheat oven to 425. Line a baking sheet with parchment paper, set aside.
2. Add all ingredients to a large mixing bowl. Mix to evenly coat everything.
3. Spread chicken in a single layer on prepared bakign sheet. Arrange onions around it.
4. Bake for about 45 minutes, flippig halfway through, until chicken is cooked through and starting to get some color.

Notes

Plan Ahead: Chicken can be prepared 1-2 days ahead of time and rewarmed, loosely covered. Alternatively, chicken can be frozen with onions and dseasonings - cook it fresh.

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