Chicken Thigh Mezze Recipe

Prepare and marinate

Pat the 6 chicken thighs dry with paper towels. In a large bowl combine 1 cup Greek yogurt, 2 tbs olive oil, 2 tbs lemon juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/2 tsp ground black pepper and 1.5 tsp kosher salt. Whisk until smooth.

Add the chicken thighs to the bowl and turn to coat thoroughly. Cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight. Bring to cool room temperature 20–30 minutes before cooking.

Cook the chicken

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. When the oil shimmers, place chicken thighs skin-side down and sear without moving 4–5 minutes until golden brown. Flip and sear the other side 2 minutes. Transfer skillet to the preheated oven and roast 18–22 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Rest the chicken 5 minutes before serving.

While the chicken marinates or 30 minutes before the chicken is done, toss 2 cups cherry tomatoes, 1 red bell pepper (sliced), 1 zucchini (sliced), and 1 red onion (wedges) with 2 tbs olive oil, 1 tsp dried oregano, 1/2 tsp sea salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer.

Roast in the 425°F (220°C) oven for 15–18 minutes until vegetables are tender and slightly caramelized around the edges. Remove and keep warm.

If you prefer grilling: toss vegetables in the same oil and seasoning and grill over medium-high heat on a grill pan or outdoor grill, turning until charred and tender, about 8–12 minutes.

Warm 6 flatbreads or pitas in a 350°F (175°C) oven for 5–7 minutes or directly over a gas flame for a few seconds per side, keeping them covered with a clean towel to stay pliable.

Place 1 cup hummus and 1/2 cup tzatziki into small bowls. Scatter 1/2 cup pitted kalamata olives and 2 tbs toasted pine nuts (if using) into separate small dishes. Chop 1/4 cup fresh parsley and set aside. Cut 4 lemon wedges.

Arrange rested chicken thighs on a large platter. Arrange roasted vegetables, bowls of hummus and tzatziki, olives and warm flatbreads around the chicken to create a mezze-style spread.

Drizzle 1 tbs extra-virgin olive oil over the chicken and vegetables. Sprinkle 1 tsp sumac (optional) over hummus and chicken for bright acidity. Scatter chopped parsley and fresh mint leaves over the platter and finish with lemon wedges for squeezing.

Serve family-style: let guests pull apart thighs, spoon hummus and tzatziki onto bread, and enjoy with roasted vegetables and olives.