Sheet pan lemon turmeric chicken (NYT Zayneb)

Ingredients

• ½ cup plain yogurt, plus more if desired for serving
• 1 lemon, zested then halved and seeded 
• 4 garlic cloves, finely grated
• ¾ teaspoon ground turmeric 
• Kosher salt and freshly ground black pepper 
• 2 pounds boneless, skinless chicken thighs 

• 1 cup cherry tomatoes
• 1 large yellow onion, cut into 1-inch wedges  
• 1 tablespoon vegetable or canola oil

• White rice or pita, for serving
• Hummus, for serving (optional) 

Instructions

1. In a medium bowl, combine yogurt, lemon zest, garlic, turmeric, 2 teaspoons salt and lots of black pepper and mix well to combine. Add chicken and turn to coat; let marinate while you prep the tomatoes and onion. (Chicken can be marinated up to 24 hours in advance. Store in an airtight container in the refrigerator.)
2. Set oven to high broil and arrange a rack 6 inches from the heat source.
3. Transfer tomatoes and onion wedges to a sheet pan. Drizzle with oil, season with salt, and toss to coat. Nestle chicken thighs among the vegetables and drizzle their marinade on top. Place lemon halves, cut-side down, in the pan.
4. Transfer the pan to the oven and broil until the chicken, tomatoes and onion wedges are charred in spots, 18 to 22 minutes. (Watch carefully in the final minutes of cooking to make sure nothing gets too scorched.)
5. Remove from the oven and let rest for 5 minutes. Once the lemons are cool enough to handle, squeeze out any juice over the chicken. Serve the chicken, tomatoes and onion wedges over rice or stuffed into pita pockets alongside hummus or more yogurt seasoned with salt.