(NY Times recipe). Serves 4-6 people
For a simple dinner toss boneless chicken thighs in diced garlic scapes, oregano or thyme, red pepper flakes and roast along side lemon wedges in a pan. Squeeze the roasted lemons over chicken before serving and put a dollop of cucumber yogurt and chopped mint on top. Be sure to use thick Greek-style or other strained yogurt, or substitute sour cream (thin yogurt will make sauce runny). Serve over rice or with flatbread.
2½ pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper
4 garlic cloves, finely grated, minced or passed through a press or 4-5 diced garlic scapes
2 tablespoons finely chopped fresh thyme or oregano leaves, or 2 teaspoon dried thyme or oregano
Large pinch of red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
1 lemon, cut lengthwise into thin wedges
½ cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream)
½ cup grated cucumber with seeds removed
2 tablespoons chopped fresh mint, parsley or cilantro, for serving
Heat oven to 425 degrees. Season chicken with salt and pepper. In a large bowl, combine 3 or more diced garlic scapes, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (if you want to you can refrigerate for up to 12 hours, but not mandatory.)
Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast 30-35 minutes until chicken is cooked through, (Put pan under broiler for 1-2 minutes to darken chicken if you like it that way.)
As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove or scapes in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.