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Sheet Pan Smoked Paprika and Saffron Chicken Thighs with Warm Spiced Lentils and Yogurt

Quick and easy prep and clean up, but not short on flavour, the lentils give this dish a Middle Eastern character.
Serves: 6
Prep Time: 1 hour
Cook Time: 45 min


For the Chicken

2 cups chopped fresh tomato
8 cloves garlic, chopped coarsely
8 bone-in skin-on chicken thighs
2-3 tbsp olive oil
2 tbsp chopped fresh thyme
1 tsp smoked paprika
2 tbsp brown sugar
salt and pepper to taste
generous pinch of saffron
½ cup chicken stock

For the Lentils

1 cup French or brown lentils
2 bay leaves
1 tsp ground cumin
1 tsp ground coriander
¼ cup olive oil, plus more for finishing
1 medium onion, diced
2 garlic cloves, minced
1 ½ cups cups Greek yogurt
2 cups baby spinach leaves
¼ cup cilantro chopped + 2 tbsp
¼ cup cup fresh mint chopped + 2 tbsp
juice of 1 lemon
salt and pepper
honey for finishing

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat the oven to 400°F (200ºC).

  2. Warm chicken stock and place saffron in the warm stock. Let sit for 10 minutes.

  3. In a bowl, large enough to hold all ingredients, mix together the salt and pepper, thyme, smoked paprika, brown sugar, olive oil and saffron stock.

  4. Place chicken and tomatoes in the bowl and toss well to coat.

  5. Cover and let sit in the refrigerator for at least 1 hour, or overnight.

  6. Place chicken in a parchment lined roasting pan. Spread evenly over bottom of roasting pan and turn chicken pieces skin side up.

  7. Sprinkle with salt and pepper.

  8. Roast in the oven until the internal temperature reaches 165°F (74°C) when inserted into the thickest part of the thigh, about 35 minutes.

  9. Put the lentils and bay leaves in a pot with 1 quart of water and bring to a boil.

  10. Turn the element down to a simmer and cook for 20-30 minutes until lentils are cooked but still firm (al dente). Drain any remaining water.

  11. Heat 1 tbsp of the olive oil in a small pan and fry the onions until they are golden and softened.

  12. Add the garlic and sweat for 1 minute.

  13. Stir in the spices.

  14. Add the onion spice mixture to the lentils.

  15. Cool the lentil mixture.

  16. When cool, stir in the yogurt, spinach, ¼ cup cilantro, ¼ cup mint and lemon juice and remaining olive oil.

  17. Season with salt and pepper.

  18. To serve, place a portion of lentils in the centre of a plate and place chicken on top of the lentils.

  19. Drizzle with a scant amount of honey and sprinkle with remaining mint and cilantro.

Nutrition Info

Per 400 g serving Amount
Protein44 g
Fat43 g
Saturated Fat10 g
Carbohydrate36 g
Fibre5 g
Sugar11 g
Cholesterol170 mg
Sodium210 mg
Per 400 g serving % Daily Value