Perfectly juicy baked chicken thighs with tomatoes and onions will become your new weeknight go-to for a hearty, healthy, and satisfying meal. A tomato paste-based spice rub gives this easy recipe a deep savory flavor. The best part? It all comes together in one pan with minimal effort! 

A close up of baked chicken thighs in a baking dish.
Photo Credit: Miriam Novoa

You cannot go wrong with chicken thighs. They are convenient, affordable, and forgiving; you don’t have to watch the pan like a hawk to get good results. They’re also adaptable! They pair well with lots of different flavors including lemon and oregano, cilantro and lime, fennel and grapes, or harissa and honey

Today’s recipe for baked chicken thighs with juicy tomato, onion, and spices is one of my personal favorites. It’s easy to make and every bite turns out tender and succulent.

The star of this recipe is the bold rub made with tomato paste, fresh garlic, and a few warm spices including cumin and smoked paprika (or sweet paprika, if you prefer). The rub gives the chicken thighs a beautiful, mouth-watering color AND quickly infuses them with big flavors without the need to marinate! That’s right, once you coat the pieces with the rub, you can stick them right in the oven.

With minimal prep, this recipe lets the oven do the work, leaving you with beautifully roasted chicken and the most incredible aroma wafting through your kitchen. 

Table of Contents
  1. Ingredients for Baked Chicken Thighs
  2. Ingredient Spotlight
  3. How to Make Baked Chicken Thighs
  4. Tips for the Best Baked Chicken Thighs
  5. How to Store and Reheat Baked Chicken Thighs
  6. What to Serve with Baked Chicken Thighs
  7. More Weeknight-Friendly Chicken Recipes
  8. Baked Chicken Thighs Recipe Recipe
Ingredients for baked chicken thighs including bone in chicken thighs, salt, black pepper, olive oil, onions, a tomato, tomato paste, lemon, garlic, oregano, smoked paprika, and cumin.

Ingredients for Baked Chicken Thighs

This baked chicken thighs recipe is made with simple, wholesome ingredients — most of which are pantry staples — that come together to create a flavorful, comforting meal. Here’s everything you’ll need:

  • Chicken thighs: Bone-in, skin-on chicken thighs are perfect for roasting, ensuring the meat stays juicy and flavorful. You can use boneless, skinless thighs too, your cook time will be a little shorter. 
  • Extra virgin olive oil adds depth and richness to the chicken rub and will make it easily spreadable. A good-tasting oil can make all the difference here too, like our Private Reserve olive oil from Greece.
  • Kosher salt season the chicken to bring out all the flavors in this simple dish.
  • Onions have a wonderful savory flavor that goes sweet in the oven. I call for yellow onions here, but you could easily use red or white instead. 
  • Tomato: The tomato paste adds lots of umami to the sauce, but I like to add a little fresh tomato to add texture and sweetness, and so people can see the ingredients that flavor the sauce. 
  • Water: A little water helps the chicken stay juicy. You can use chicken or vegetable stock, if you prefer. 
  • Tomato paste: this is where the beautiful mouth-watering color on your chicken will come from. Tomato paste is also a great way to add some umami. 
  • Lemon: A squeeze of fresh lemon juice ties everything together with a bright, tangy flavor. 
  • Garlic: Freshly minced garlic adds a pungent, savory kick that pairs perfectly with the olive oil. My preference for this is fresh garlic and we’re not shy with our garlic over here. It has all the flavor!
  • Spices: The combination of dried oregano, smoked paprika, cumin, and black pepper gives this baked chicken thigh recipe smoky, warm, and rich flavors. You can also try sweet paprika in place of the smoked. And if you like a little spicy kick, you can add a pinch of cayenne or a bit of Aleppo-style pepper to the rub.
A close up of baked chicken thighs in a baking dish.

Ingredient Spotlight

Smoked paprika is a key ingredient in this baked chicken thighs recipe, giving the dish a subtle smokiness and a beautiful red color. It’s made by drying and smoking red peppers over a wood fire, which infuses the spice with deep, earthy flavors. 

I love using it to add a warm, smoky layer to all kinds of dishes, from Sheet-Pan Smoked Paprika Chicken with Chickpeas and Carrots to Roasted Red Pepper Hummus. For the best flavor, I recommend using our Spanish Smoked Paprika from our shop—its sweet, smoky depth is unmatched! 

A close up of baked chicken thighs in a baking dish.

How to Make Baked Chicken Thighs

This delicious oven baked chicken thigh recipe will quickly become your go-to, and it takes just a few simple steps. Here’s how to assemble it. 

  • Get ready. Arrange one rack in the center of your oven and another about 6 inches from the broiler. Preheat oven to 425°F
  • Season the chicken. Sprinkle 8 bone-in chicken thighs, trimmed of excess fat, with kosher salt on both sides and underneath the skins. Set aside briefly while you make the wet rub. 
  • Make the Spiced Tomato Rub. In a small bowl or measuring cup, combine 5 tablespoons tomato paste, 1/3 cup extra virgin olive oil, juice of 1 lemon, 4 minced garlic cloves, and 1 teaspoon each dried oregano, smoked paprika, ground cumin, and ground black pepper. Whisk until everything is well-incorporated.An overhead photo of the chicken rub in a bowl with a spoon.
  • Add the rub to the chicken. Coat the chicken with the tomato rub on both sides, including underneath the skins. An overhead photo of 4 unbaked chicken thighs, 3 topped with a tomato rub, on a parchment lined cutting board. Next to these is a bowl of the rub.
  • Layer the chicken and vegetables in a baking dish. Brush the bottom of a 9″ X 13″ baking dish with a splash of extra virgin olive oil. Arrange three quarters of 3 sliced onions on the bottom. Arrange the chicken on top of the onions. Tuck the remaining onions and 1 sliced tomato into the spaces in between the chicken thighs. Pour 1/4 cup of water into the corners of the baking dish, taking care not to disturb the rub on the chicken pieces. Unbaked chicken thighs topped with a tomato rub on a bed of sliced onions in a baking dish.
  • Bake the chicken. Bake until chicken is cooked through, about 40 minutes. 
  • Broil the chicken. Place the pan on the top rack and turn the broiler to high. Broil for 1 to 3 minutes, or just until the top of the chicken browns lightly. Watch closely to avoid overcooking and burning the chicken skin. Remove the chicken from the oven.Unbaked chicken thighs separated with tomato and onion slices topped with a tomato rub on a bed of sliced onions in a baking dish.
  • Serve. Let the chicken rest for 5 to 10 minutes, garnish with chopped fresh parsley, and serve. 
An overhead photo of baked chicken thighs in a baking dish.

Tips for the Best Baked Chicken Thighs

Chicken thighs are forgiving, but I often get a number of questions when it comes to getting the best results when cooking them: 

  • How long to cook chicken thighs? In a hot (400 to 425°F) oven bone-in chicken thighs will cook in about 30 to 40 minutes, depending on how large they are. 
  • How can you tell when chicken thighs are done? The chicken is done when its juices run clear. Chicken thighs should register at 165°F at the thickest part (away from the bone) using an instant-read thermometer. 
  • Do you need to flip chicken thighs when cooking them? It’s not necessary to flip chicken thighs as you bake them. I like baking them skin side up, uncovered, and then broiling them for a moment, so the skin on the chicken thigh gains some good color. 
  • Can I make this with chicken breasts instead? Yes, you absolutely can substitute split bone-in, skin-on chicken breasts in place of thighs. Adjust the oven temperature to 375°F and bake them for 30 to 35 minutes. Watch closely as chicken breasts more quickly than thighs. Broil them briefly if the skins need a little more color. Just as with thighs, the internal temperature of chicken breasts should register at 165°F at the thickest part.
A close up of a baked chicken thigh with tomatoes and onion and a serving of rice on a plate. In the background is a baking dish with the rest of the chicken thighs.

How to Store and Reheat Baked Chicken Thighs

Store leftover baked chicken thighs and any remaining vegetables and sauce in the fridge in an air-tight container for up to 4 days.

I like to use the oven set on a medium temperature like 325°F to gently reheat baked chicken thighs. If you need to, add a little bit of water or broth to the pan, then cover and heat until warmed through.

An overhead photo of a baked chicken thigh with tomatoes and onion and a serving of rice on a plate. Next to this is another plate with a chicken thigh and rice, 2 glasses of white wine, and a bowl of green olives.

What to Serve with Baked Chicken Thighs

A little crusty bread or couscous for mopping or soaking up the tomatoey sauce is all you need to accompany saucy baked chicken thighs, but a simple side of sautéed asparagus or a crunchy green salad like Smashed Cucumber Salad with Fried Lemon and Feta would add lovely color contrast.

Want to shake up your usual side dish routine? Try Spanakorizo (Greek Spinach Rice), a beautiful rice dish flecked with lots of herbs, spinach, and tangy crumbled feta. The flavors of this traditional Greek dish would be a grat match for the savory tomato and onion in this baked chicken thigh recipe. 

More Weeknight-Friendly Chicken Recipes

Browse all Mediterranean recipes.

Visit Our Shop.

4.80 from 263 votes

Baked Chicken Thighs Recipe

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
A close up of baked chicken thighs in a baking dish.
Juicy bone-in chicken thighs baked with tomatoes and onions will become your new weeknight go-to for a hearty and healthy meal. A wet rub of tomato paste, garlic, and spices rub gives this easy recipe a deep savory flavor, no marinating time required!
Prep – 20 minutes
Cook – 40 minutes
Total – 1 hour
Cuisine:
Mediterranean
Serves – 8 pieces
Course:
Dinner

Ingredients
  

Ingredients

For the chicken

  • 8 bone-in chicken thighs, trimmed of excess fat
  • Kosher salt
  • Extra virgin olive oil
  • 3 medium yellow onions, halved and thinly sliced
  • 1 vine ripe tomato, halved and sliced
  • ¼ cup water

For the spiced tomato rub

Instructions
 

  • Get ready. Arrange one rack in the center of your oven and another about 6 inches from the broiler. Preheat oven to 425°F
  • Season the chicken. Sprinkle the chicken thighs with kosher salt on both sides and underneath the skins. Set aside briefly while you make the wet rub.
  • Make the Spiced Tomato Rub. In a small bowl or measuring cup, combine the tomato paste, extra virgin olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, and black pepper. Whisk until everything is well-incorporated.
  • Add the rub to the chicken. Coat the chicken with the tomato rub on both sides, including underneath the skins.
  • Layer the chicken and vegetables in a baking dish. Brush the bottom of a 9" X 13" baking dish with a splash of extra virgin olive oil. Arrange three quarters of the sliced onions on the bottom. Arrange the chicken on top of the onions. Tuck the remaining onions and the sliced tomatoes into the spaces in between the chicken thighs. Pour the water into the corners of the baking dish, taking care not to disturb the rub on the chicken pieces.
  • Bake the chicken. Bake until chicken is cooked through, about 40 minutes.
  • Broil the chicken. Place the pan on the top rack and turn the broiler to high. Broil for 1 to 3 minutes, or just until the top of the chicken browns lightly. Watch closely to avoid overcooking and burning the chicken skin. Remove the chicken from the oven.
  • Serve. Let the chicken rest for 5 to 10 minutes, garnish with chopped fresh parsley, and serve.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, oregano, and paprika used in this recipe.
  • To use chicken breasts: Substitute bone-in, skin-on chicken breasts in place of thighs. Adjust the oven temperature to 375°F and bake them for 30 to 35 minutes. Watch closely as chicken breasts more quickly than thighs. Broil them briefly if the skins need a little more color. Just as with thighs, the internal temperature of chicken breasts should register at 165°F at the thickest part.
  • Storage: Store leftover baked chicken thighs and any remaining vegetables and sauce in the fridge in an air-tight container for up to 4 nights.
  • To reheat: I like to use the oven set on a medium temperature like 325°F to gently reheat baked chicken thighs. If you need to, add a little bit of water or broth to the pan, then cover and heat until warmed through.

Nutrition

Calories: 312.9kcalCarbohydrates: 8.1gProtein: 20.1gFat: 28.1gSaturated Fat: 6.3gTrans Fat: 0.1gCholesterol: 110.7mgSodium: 323.2mgPotassium: 540mgFiber: 2gVitamin A: 502IUVitamin C: 10.7mgCalcium: 49.9mgIron: 1.8mg
Tried this recipe?
Cover of The Mediterranean Dish: Simply Dinner Cookbook with 124 Mediterranean Diet-Inspired Recipes to Eat Well and Live Joyfully from the New York Times Bestselling Author Suzy Karadsheh

The Mediterranean Dish: Simply Dinner

125 Easy Mediterranean Diet-Inspired Recipes to Eat Well and Live Joyfully

Share it with the world

I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.
4.80 from 263 votes (177 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Bonnie M Anderson says:

    5 stars
    I made this delicious dish tonight. Cannot thank the Mediterranean Dish enough for helping us try new ways. Absolutely perfect and easy. I served with chicken flavored rice and my favorite Mediterranean salad! Thank you!

    1. Suzy says:

      Sound like a delicious dinner! Thanks, Bonnie!

  2. Carol says:

    I found that the rub I put under the skin did not cook well. If I were to make it again I would not put any rub under the skin, only on the outside of chicken. And I would also not add the sliced tomato… recipe was otherwise well received by my family.

  3. Dulce says:

    5 stars
    Made this beautiful dish tonight. So easy and delicious!😋 I served it over herbed rice. Thank you..

  4. Tim Landis says:

    Great recipe!
    I marinated the chicken in the rub for 4 hrs, in a zip lock bag. For the rub I substituted lemon concentrate, added 1 tsp. of onion power, doubled the smoked paprika and added 1 tbs. of sea salt. No salt on chicken pre bake and used cherry tomatoes with vidalia onions. Did not need to brown it.
    We will try this again on other bone in chicken. Leftovers were brought back to life using a covered skillet on low and slow.
    Simply delicious!

    1. Suzy says:

      Thanks for sharing, Tim!

  5. Maureen Petrini says:

    5 stars
    This recipe is terrific! Easy to follow, so tasty. My chicken browned enough in the oven. Served it with herbed rice. The whole group loved it. Thank you!

    1. Suzy says:

      Thanks, Maureen!

  6. Dan Olson says:

    Should the dish be covered while in the oven?

    1. Suzy says:

      Hi, Dan. No need to cover this one. Enjoy!

  7. Kimberly says:

    I am excited to make this. I am cooking for the parents staying at the Ronald McDonald House while their babies are in the NICU here at the hospital. Serving with the tomato salad. They love the chicken Shwarma I made last month. I know this will be a hit with them.

    1. Suzy says:

      That is wonderful, Kimberly! Thank you for sharing these meals with the families at the Ronald McDonald House. I’m sure it is so nice for them to have a yummy home cooked meal.

  8. Maryann says:

    Looking forward to making this! Just wondering what sides you would suggest to serve this with?

  9. Norma says:

    5 stars
    Such a delicious recipe! Very easy and simple, but the flavor is amazing! Smells so wonderful while it is cooking! Thanks for a great and unique recipe!

  10. Sharon C says:

    5 stars
    Unbelievable! I would give this 10 stars if I could. The flavor of the chicken is amazing and putting the tomato mixture under the skin is pivotal. I have to be careful next time because my convection oven cooked these faster and I overcooked them. The amazing thing was they were still fabulously juicy. They definitely lived up to their name.

    1. Suzy says:

      Yay! Thanks so much, Sharon!

  11. Ann Marie says:

    5 stars
    Made this for dinner tonight and it was delicious. Would definitely be making this again. The flavors where just right and my picky husband loved it!

    Thank you,

    1. Suzy says:

      Awesome! Thanks, Ann Marie!

  12. Eva says:

    5 stars
    This is scrumptious!!
    Hearty, flavorful, delicious, and easy.
    Leftovers are awesome!!
    Subs were a bit less tomato paste due to supply and instead of water added some chicken stock.
    Will definitely make again.
    Soul warming food.

    1. Suzy says:

      Thank you, Eva!

  13. Amy s says:

    Can u marinate the chicken and keep it in refrigerator 4 one day or do u have to bake them right away?

    1. Suzy says:

      Hi, Amy. Sure! You could apply the chicken rub and leave in the fridge, tightly covered, for one day.

  14. Leia Anastacio says:

    5 stars
    We loved this! So complex in flavors yet so simple to make!

    1. Suzy says:

      Thanks, Leia!

  15. Barbara says:

    I haven’t tried this recipe yet. I only have boneless, skinless chicken thighs. Would that work as is or do I have to make some adjustments?
    Thank you

    1. Suzy says:

      That would work just fine, Barbara! The boneless thighs might cook a tad faster, so I would check for doneness at 20 minutes and go from there.

  16. Tanya says:

    5 stars
    These were so tasty I will definitely be using this recipe again and again. I used the whole chicken leg quarter 4 of them and followed the recipe for 8 thighs and it was perfect! It did not take long to cook and it was very flavorful! Makes a nice sauce and good with rice of course!

    1. Suzy says:

      Thanks for sharing, Tanya!