Sheet-Pan Chicken Ouzi
Syrian-spiced chicken thighs wrapped with crispy phyllo, roasted with toasted pine nuts and dried fruit. Ready in 25 minutes—a showstopper weeknight dinner that tastes like it took hours.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 8 thighs (about 2 lbs) boneless, skinless chicken thighs
- 8 sheets phyllo dough sheets
- ½ cup pine nuts
- ¼ cup dried apricots, chopped
- 1 medium onion, finely diced
- 1 tsp ground allspice
- 6 tbsp olive oil
- 1 pinch to taste salt and black pepper
Instructions
- 1
Toast pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant, about 3 minutes. Transfer to a bowl.
- 2
In the same skillet, cook diced onion over medium heat until soft and translucent, about 4 minutes. Stir in allspice, pine nuts, and apricots. Season with salt and pepper. Remove from heat.
- 3
Pat chicken thighs dry. Brush one side of each phyllo sheet with olive oil, then place a thigh at one end and top with 2 tbsp filling.
- 4
Roll each thigh tightly in phyllo, tucking sides as you go. Arrange seam-side down on a sheet pan. Brush tops with remaining olive oil.
- 5
Roast at 400°F until phyllo is golden brown and crispy, about 14 minutes. Check thickest part reaches 165°F with a thermometer.
- 6
Let rest 2 minutes. Serve hot with lemon wedges or tzatziki if desired.
Tools you’ll need
- 12-inch skillet
- sheet pan
- instant-read meat thermometer
- pastry brush
- paper towels
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