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Dinner night · Armenia
Sheet-Pan Armenian-Style Chicken Khorovats
Charred-edged chicken and vegetables meet lemon, coriander, and a cool cucumber-yogurt side in a weeknight-friendly Armenian-inspired feast.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 115 min
- Serves
- 2 generously, with 1 lunch portion
- Budget
- $24–$33
This oven adaptation roasts paprika-and-coriander chicken thighs with bell pepper, red onion, garlic, and lemon until browned at the edges. Lavash or rice catches the savory juices, while cucumber yogurt keeps each bite cool and fresh. The seasoning is warm and aromatic, with optional heat served separately.
Why we love it
The sheet pan does nearly all the work and uses ingredients already close to the day's chicken plan. It is colorful, hands-on enough to be fun, and easy to separate into simple components for an 8-year-old. The apricot-and-tarragon drinks extend the Armenian theme without making dinner more complicated.
Field notes · Origin & culture
Khorovats is Armenian barbecue, especially meat cooked over fire, and is associated with gatherings and hospitality. Pork is common, but other meats and vegetables are also grilled. This chicken sheet-pan method is a home-kitchen adaptation: it borrows the charred meat-and-vegetable spirit but does not reproduce charcoal grilling or claim to be a canonical khorovats preparation.
Noteworthy ingredients
- Lavash: Look at H Mart or Whole Foods; pita or cooked rice is an easy substitute.
- Apricot nectar: Often at Walmart, Safeway, or the international aisle at H Mart. Peach nectar is the closest substitute.
- Fresh tarragon: Whole Foods or Safeway. Fresh mint works if tarragon is unavailable, although the flavor changes.
- Apricot brandy: Used only in the optional cocktail. Regular brandy plus ½ ounce extra apricot nectar is workable.
Prep — 25 min
- Heat the oven to 450°F and place an empty rimmed sheet pan inside to preheat.
- Cut the chicken into large 2-inch pieces. In a bowl, combine it with 1½ tablespoons olive oil, 1 tablespoon lemon juice, 2 grated garlic cloves, 1½ teaspoons paprika, 1 teaspoon ground coriander, ½ teaspoon cumin, ¾ teaspoon salt, and black pepper. Marinate for 30 minutes if time allows.
- Core the peppers and cut them into 1½-inch pieces. Cut two-thirds of the red onion into thick wedges; finely mince the remainder for the tomato salad.
- Toss the peppers and onion wedges with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper.
- Grate half the cucumber and squeeze out excess moisture. Dice the other half. Dice the tomatoes and chop ¼ cup parsley.
- Mix the grated cucumber with the yogurt, 1 grated garlic clove, 1 teaspoon lemon juice, a pinch of salt, and black pepper.
- Combine the diced tomato, diced cucumber, minced onion, parsley, 1 teaspoon lemon juice, 1 teaspoon olive oil, and a pinch of salt.
Cook — 30 min
- Carefully remove the hot sheet pan. Spread the chicken, peppers, and onion wedges in a single layer, leaving a little room between pieces.
- Roast for 15 minutes, then turn the chicken and stir the vegetables.
- Roast for another 10–12 minutes, until the chicken reaches 165°F and the vegetables are tender with dark edges.
- For stronger char, broil for 1–3 minutes, watching continuously.
- Warm lavash or pita in the switched-off oven for 1–2 minutes. If using rice, cook it while the sheet pan roasts.
- Squeeze fresh lemon over the chicken and scatter with remaining parsley. Taste and correct the salt.
Serving
Arrange the chicken and roasted vegetables on warm lavash or over rice. Add cucumber yogurt and tomato-cucumber salad on the side rather than over everything, allowing each diner to build bites. For the child, reserve mild chicken pieces before adding table chile and serve with pita triangles and cucumber. Leftover chicken is good cold or gently reheated in a covered skillet; use within 3 days.