Baked Chicken Thighs Recipe
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!
Servings: 8 pieces
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
Calories: 312.9kcal | Carbohydrates: 8.1g | Protein: 20.1g | Fat: 28.1g | Saturated Fat: 6.3g | Trans Fat: 0.1g | Cholesterol: 110.7mg | Sodium: 323.2mg | Potassium: 540mg | Fiber: 2g | Vitamin A: 502IU | Vitamin C: 10.7mg | Calcium: 49.9mg | Iron: 1.8mg
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