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!
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
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.
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!
- TRY IT: Find my favorite Spanish Smoked Paprika at our shop.
- BEST SUBSTITUTE: Sweet paprika
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.
- 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 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.
- 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.
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.
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.
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.
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Baked Chicken Thighs Recipe
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
- 5 tablespoons tomato paste
- 1/3 cup extra virgin olive oil, more as needed
- 1 lemon, juiced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- Fresh parsley, chopped
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
The Mediterranean Dish: Simply Dinner
125 Easy Mediterranean Diet-Inspired Recipes to Eat Well and Live Joyfully
Easy recipe but did not find it very flavourful, and I did follow it exactly,
I’m sorry about that, Marsha. Thanks for the feedback.
Excellent recipe! The only thing I omitted was the lemon because my husband does not like anything with even a hint of lemon. It was still delicious. Next time I’ll definately put it under the broiler. A little confused on the nutrition. Is each piece approximately 312 calories? I’ll be trying more of your recipes for sure!
Hi, Barbara. Yes, each piece is approximately 312 calories. Please note, though, that we use a very basic nutritional calculator here based on the recipe’s ingredient list, so this is only a best estimate.
Made this tonight and my husband and I loved every juicy bite. Your recipes are my go to and they never fail!
Thanks!!
Awww! Thanks so much, Lisa!
Made chicken thighs this evening. I followed the recipe almost exactly – did not have fresh tomato on hand, so I omitted it, and increased amount of garlic. Chicken came out very tasty and did not require constant attention. I served it with baked asparagus that was cooked in the same oven along with the chicken. Will definitely make it again. Thank you, Suzy.
So glad to hear it, Raisa! Thank you!
I’m trying this tomorrow. I can’t wait for the outcome!
Hope you loved it, Lisken!
Absolutely delicious + one pan to clean = total hit!!! I didn’t have an onion so used fennel bulb sliced instead and added thin slices of sweet potato as well. A complete meal – how can healthy taste this good??? Lol!
Thanks so much, Shannon!
Suzy, you knocked this one out of the park. Incredibly delicious even without the lemon that I forgot to add. Great dish for company as it can be cooked and kept warm before serving.
Thanks, Rona!
What changes, if any, need to be made to the recipe if using boneless thighs? Thanks!
Hi, Deb. For boneless thighs, you can cook at the same temperature, but they will finish faster, so I’d keep a close eye on them. Check them at 20 minutes and go from there.
SO glad I found your website – doctor agreed I need to go mediterrean diet to improve cholesterol and lower my sugar levels – question on the baked chicken thighs – your thoughts on using boneless skinless chicken thighs? I know the temp would still be 165 internal, and reduction in cooking time – any other suggestions – I just don’t like the skin and bones 🙂 Can’t wait for your cookbook!!!!!!!!!!!!!!!
Hi, Mary Jo! You can certainly use boneless, skinless chicken thighs here. Yes, you would still cook them to an internal temperature of 165 degrees F and they will take less time to cook. No other real suggestions :). Hope you love them!
Delicious! I’ve made this recipe about 3 times now and it is always a hit.
Hi…just posted a question here…maybe you can answer it since you’ve made the recipe a few times. Wondering what changes, if any, need to be made (in temp or time, maybe) if using boneless thighs. Maybe you’ve tried it with those? Thanks!
My husband and I LOVED it!!!!!! so tender and delicious. My hub. grilles all year but this is a keeper for the oven. I love to cook and try new recipes. Being Greek, your recipes speak to. Thank you!!!
Awesome! Thanks, Eleni!
This is another home run for my family. My family really looks forward to dinner now and they even want to help. Yay. The
recipe is fine just the way it is, we added sun dried tomatoes to the meal along with the vine tomatoes, yummy : )
Thanks
Thanks, Poni!
GREETINGS…I LOVE ALL YOUR RECIPES, HOWEVER I AM COOKING FOR JUST US TWO…HUBBY & ME….COULD YOU PLEASE POST SOME FOR TWO..? I USUALLY JUST CUT DOWN ON ALL INGREDIENTS.. BUT WOULD BE SO FINE TO GET MORE RECIPES FOR A SMALL HOUSEHOLD…WE BOTH ARE OVER 80 & TRY TO EAT HEALTHY ALWAYS….THANKS IN ADVANCE….GAYLE & k.C.
Love your website, but it’s getting more and more difficult to traverse. e.g. When I want to email a particular recipe, the Subject line comes up with the link; while the body comes up with the description of the recipe. Sending it this way, I cannot access the link from the Subject line. So, I have to “cut” the link and “paste” it in the body, and “cut” the description and paste it in the Subject. Can this be corrected? Or am I doing something wrong?
How do you think this would come out with shrimp are we firm fleshed fish like grouper?
So good! And am enjoying cooking your recipes! Simply pure fresh and delish! Thank you from the Philippines!
Thanks, Chit!