For the Chicken

1.5–2 lbs boneless skinless chicken thighs, cut into cubes

½ Tbsp olive oil

2 ½ Tbsp plain Greek yogurt

2 Tbsp tomato paste

Juice of 1 large lemon

6 garlic cloves, minced

1 Tbsp dried oregano

1 Tbsp sweet paprika

⅓ tsp cinnamon

1 tsp cumin

Salt & black pepper (a few generous pinches)

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For the Sheet Pan

2 red onions, cut into small wedges

Olive oil (for drizzling)

About 1 Tbsp sumac

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Cucumber-Dill Sauce

¾ cup plain Greek yogurt

1 Persian cucumber, finely diced

3 Tbsp fresh dill, finely chopped

1 small shallot, finely shredded or grated

Juice of ½ lemon

Salt & pepper, to taste

Add the cubed chicken thighs to a large bowl. Drizzle in the olive oil, yogurt, tomato paste, lemon juice, garlic, oregano, paprika, cinnamon, cumin, and a good sprinkle of salt and pepper. Mix until every piece is totally coated.

Cover and marinate 2–6 hours, but overnight is the real magic.

When you’re ready to bake, pull the chicken from the fridge and let it rest on the counter for about 30 minutes.

Preheat your oven to 400°F.

Line a large baking sheet with parchment. Spread the chicken out so it’s not crowded. Scatter the red onion wedges around the chicken. Drizzle everything with a little more olive oil and dust generously with sumac.

Bake for 37–40 minutes, or until the edges are caramelized and the chicken is cooked through.

In a small bowl, stir together the yogurt, diced cucumber, fresh dill, shallot, lemon juice, salt, and pepper. Taste and adjust as needed.

Pull the sheet pan from the oven. Add dollops of the cucumber sauce right onto the hot chicken, shower with fresh herbs (parsley, dill, or mint), squeeze over extra lemon, and finish with another sprinkle of sumac.

Serve with warm naan bread, basmati rice, or a big salad. Enjoy!