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

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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
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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

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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…
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4.80 from 263 votes (177 ratings without comment)

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Comments

  1. Linda says:

    I am new to this diet. I am planning on making this recipe. What do you serve with it?

    1. Suzy says:

      Hi, Linda. I love to serve this one with a nice salad. Fattoush Salad would be great to try! This also goes well with Lebanese rice. Enjoy!

  2. Angell says:

    5 stars
    Absolutely amazing. Definitely a no bland boring chicken here. I thawed out the chicken thighs and when I went to cook it, I realized they were skinless and boneless. Just covered them in the sauce and reduced cooking time.

    Amazing. Will definitely make again. Definitely 5 stars!

    1. Suzy says:

      Yay! Thanks, Angell!

  3. Lina says:

    5 stars
    It was delicious, my entire family ate it 😋😋😋😋😋

    1. Suzy says:

      Yay! Thanks, Lina!

  4. Yeri says:

    5 stars
    Delicious and easy to make.

  5. Brenda says:

    5 stars
    Hi, I’ve been trying your recipes for a bit, love them all! So fortunate to have found you as I’ve needed to change my eating lifestyle for cholesterol and sugar reasons…over the last few months it has made a significant difference!
    Love cooking this way and so enjoyed “reading” your cookbook last night when I received it! Look forward to your emails and can’t wait to start trying the cookbook recipes!!! Thank you for this new way of eating!
    ❤️Brenda

    1. Suzy says:

      Thank you so much for your sweet note, Brenda!

  6. Kara says:

    5 stars
    This is my first recipe from your site and I’m definitely looking forward to trying more.

    I made this with boneless skinless thighs and used Vidalia onions Hungarian paprika sinceI had them on hand. The recipe is very easy to assemble and it turned out perfectly. I served over Uncle Ben’s long grain and wild Ready Rice with a side of cucumber and purple onion salad.

    My very picky man even liked it so I will definitely make this again. Thank you.

    1. Suzy says:

      Awesome! Thanks, Kara!

  7. Syd says:

    5 stars
    The flavors of this chicken were absolutely delicious!! I marinated them in the fridge for 2 hours before and then baked them at 325 for ~90 min or so (careful not to burn the spices) and then broiled them for the last 5 minutes. I want to try this for our next BBQ!!!

  8. Catharine says:

    5 stars
    Delish ! I made this recipe w 12 bone in/skin on chicken thighs ~ 425o 45 mins
    Cooked Perfectly ~ middle oven rack ~ no broiling required
    The Vidalia Onions & Vine Tomatoes were perfect ! Use a premium Tom Paste & Olive Oil

    1. Suzy says:

      Thanks so much for sharing, Catharine!

  9. Jill Landefeld says:

    3 stars
    This is the first time you’ve steered me wrong, Suzy. Your recipes have changed my life and I’m very grateful. But cooking chicken thighs for 40 minutes at 425 degrees is a recipe for burned charred sauce and dried up chicken thighs. I was going to cut the cooking time in half but went with the recipe cause you’re always right. But if you cook chicken breasts at 425 for 20 minutes, why would you double the time for thighs?

    Other than this recipe I’m a major fan!!

    1. Suzy says:

      Hi, Jill. I’m so sorry :(. Ovens do vary, so that could be the cause of the problem here. I always recommend using a meat thermometer to test for doneness in order to get the best results.

  10. suny says:

    I have not tried this yet….Could I sub chicken/vegetable broth for the tomato paste? How would that taste or turn out I wonder?

    1. Suzy says:

      Hard to say, as it’s not something I’ve tested. I feel like a lot would be missing without the tomato paste, but it might work. I’d love to hear how it turns out if you decide to give it a try!

  11. Yana A. says:

    This recipe looks amazing! I want to try to with skinless/boneless chicken thighs. Any recommendations for cooking time and temperature?

    1. Suzy says:

      Hi, Yana! That will work just fine. You can use the same oven temperature, but boneless, skinless chicken thighs will cook quicker, so keep an eye on them. I recommend using a meat thermometer to measure the internal temperature of the thighs. They’re finished cooking when the temperature reads 165°F.

  12. Emily Carpenter says:

    5 stars
    I made this last night and it was outstanding!! Thank you so much for your recipes!!

    1. Suzy says:

      You are very welcome, Emily! So glad you enjoyed it!

  13. Jacqueline says:

    5 stars
    I made this for dinner tonight and it is so outstanding! The flavors marry together beautifully and my husband was oooing and ahhhing!!! He wants me to add this to our family repertoire. Highly recommended.

    1. Suzy says:

      Thanks so much, Jacqueline!

  14. Karin says:

    5 stars
    Made this last night with boneless, skinless thighs cooked for 25 minutes. When I made the rub I thought, “oh no this doesn’t look very appetizing “ Boy was I wrong!!!!! This dish is SO DELICIOUS!
    My husband and I both love it. Served it with whole grain pasta.
    Can’t wait to have this again and again and again!!!
    Thank you for a great recipe!

    1. Suzy says:

      Thanks for the sweet review, Karin!

  15. Yoli says:

    5 stars
    We thoroughly enjoyed this thigh recipe. I added a green bell pepper that I didn’t want to go bad and it tasted like fajitas! Thanks for such simple but flavorful dish.

    1. Suzy says:

      Thanks for giving it a try and taking the time to review, Yoli!

  16. Annelle says:

    5 stars
    So good and what a striking dish. My sisters thought I got it from a restaurant. I made it with four thighs, with the same amount of herbs and spices but not as much tomato paste. I cut the lemon in half and added it to the pan while cooking. Serve on the side and added some brightness. Am making it again tonight

    1. Suzy says:

      I love to hear that, Annelle! Thank you for taking the time to review.