• simplyintheflavor

Yogurt Marinated Chicken with Blistered Tomatoes, Zucchini and Burrata, and Corn

Hi. This sheet pan yogurt-marinated chicken is crispy on the outside, tender in the middle, and tangy as hell. Served with blistered tomatoes & zucchini with creamy Burrata, and the easiest corn you will ever make - this dinner comes together FAST and has minimal cleanup. You're welcome!


Yields 4 servings

Active time: 10 minutes

Total time: 30 minutes (or longer, depending how long you want the chicken to marinate)


Ingredients

3lbs of bone-in and skin-on chicken drumsticks & thighs 

1 cup plain 2% Greek Yogurt

Juice of 1 lemon

1/2 TBS cumin powder

1/2 TBS garlic powder

1 tsp onion powder

2 tsp smoked paprika

3 medium sized zucchinis, halved lengthwise, then halved lengthwise again, and then cut in half horizontally

16 oz cherry or grape tomatoes

4 ears of corn, with husks on

1 ball of Burrata 

2.5 TBS olive oil

Salt, pepper and garlic powder to taste


Instructions:

Combine the yogurt, lemon juice, cumin, garlic powder, onion powder and smoked paprika in a large Pyrex baking dish. Whisk well. Set aside. Pat chicken dry and season both sides of chicken with salt and pepper. Then place chicken in the marinade, coating all sides of the chicken. If you have time, you can cover and place in the fridge for a few hours. If not, don't worry. It will still taste great. 


When ready to cook, preheat oven to 400 degrees. Cover a large baking sheet with 1 TBS olive oil and rub it into the pan well. 


Poke holes with a fork or knife into the tomatoes. Arrange on one side of baking sheet with the zucchini. Drizzle with 1 TBS olive oil and season well with salt, pepper and garlic powder and toss well. If your baking sheet is large enough, line the other side with tinfoil. Rub 1/2 TBS olive oil into tinfoil. Arrange your chicken, skin side up, on top of tinfoil.


Place the baking sheet in the oven on middle rack. Place corn in oven, in husk directly onto the top rack.


After 20 minutes, remove the corn. 


Leave the baking sheet in for an additional 5 minutes. Then, check the chicken to make sure it is cooked by cutting into one of the legs close the bone. The juices should run clear, or almost clear. Put the oven on high broil and place the baking sheet on the top rack (or near wherever your broiler is) and broil for 2-3 mins to get a good crisp on the chicken and veggies.


Once done, remove the baking sheet. Let the chicken rest for a few while you arrange dinner plates. Serve the zucchini and tomatoes with a scoop of Burrata. Place chicken on plates. And don't forget about your corn. Enjoy dinner!

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