Loaf Pan Chicken Souvlaki

I took inspiration for this cooking method from a viral trend on IG/TikTOk, where the chicken was packed into a loaf pan and roasted to perfection. I loved the idea of this hands-off approach, so I decided to put my own spin on it by using Greek souvlaki flavors.
The result? Juicy, flavorful chicken with minimal effort!

Traditionally, souvlaki involves marinating meat and grilling it on skewers. However, this loaf pan approach simplifies the process without compromising on flavor. By tightly packing marinated chicken thighs into a loaf pan and roasting them, you achieve a juicy, tender result that's bursting with the familiar tastes of lemon, garlic, and aromatic herbs.


What I love most about this recipe is how versatile the final dish turns out. The chicken is incredibly juicy and packed with bold flavors, making it perfect for so many meals. Pile it into a warm pita with tzatziki and fresh veggies, slice it up for an epic sandwich, toss it over a crisp Greek salad, or serve it as a main dish with roasted potatoes and rice. You really can’t go wrong!

The marinade is super simple, combining fresh lemon juice, minced garlic, olive oil, Greek yogurt, red wine vinegar, and a perfect blend of oregano, sweet paprika, thyme, salt, and black pepper. After at least three hours of marinating (overnight if you want the deepest flavor), the chicken is packed into a loaf pan and roasted for about 45 to 50 minutes.


This loaf pan chicken souvlaki is proof that sometimes the simplest ideas can be the most genius. You get all the incredible flavors of souvlaki without the need for skewers or a grill, making it an easy go-to for weeknight dinners or meal prep.
You can use it in sammies, salads, or as a hearty main, I know you’re going to love it!

Loaf Pan Chicken Souvlaki                                                                                                                   Print this recipe!

Ingredients
Serves 4

2 lbs (900 gr) boneless, skinless chicken thighs
Juice of 2 lemons
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons Greek yogurt
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1 teaspoon sweet paprika
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper

Directions

In a bowl, mix all the ingredients except for the chicken until fully combined. Place the chicken thighs in a large bowl or sealable container and pour the marinade over them. Cover (or seal) and let marinate in the refrigerator for at least 3 hours (or overnight for the fullest flavor).
When ready to cook, preheat the oven to 425°F (220°C) and place a rack in the middle. Pack the marinated chicken tightly into a bread loaf pan (I used an 8.5x4.5x2.5-inch pan).
Cook in the preheated oven for about 45 to 50 minutes, or until cooked through. When cooked, remove from the oven and carefully tilt the pan over a bowl or container to drain the excess juices. Repeat a couple of times to remove as much excess liquid as possible.
Flip the chicken onto a cutting board and cut it into thin slices or strips. Serve however you like.

Nutrition facts

One serving yields 340 calories, 16 grams of fat, 3 grams of carbs, and 44 grams of protein.