Baked Boneless Chicken Thighs
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 people
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Calories
835 kcal
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Course
Main Course
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Cuisine
Mediterranean
Baked Boneless Chicken Thighs
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These simple and deliciously Baked Boneless Chicken Thighs are tender and moist on the inside and crispy on the outside.
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Ingredients
For Marinating the Chicken Thighs
- 8 chicken thighs
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- ½ tablespoon yoghurt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon flaked chilli (pul biber)
- 1 teaspoon salt
For the Vegetables
- 2 large aubergines (around 700 grams)
- 3 medium potatoes (around 500 grams)
- 1 large red romano pepper (chunky diced)
- 2 large tomatoes
- ⅓ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup oil for frying
- 150 ml vegetable stock or water
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Instructions
Marinate the Chicken Thighs
- Pat dry the chicken thighs with a paper towel, don't be tempted to rinse your chicken!
- Combine one tablespoon of olive oil, yogurt, chili flakes, tomato paste, freshly ground black pepper, and salt in a large bowl.
- Add the chicken thighs into the bowl and mix them well until all the chicken pieces are covered with marinade.
- Cover the bowl and let the chicken thighs marinate for half an hour while preparing the vegetables.
Prepare the Vegetables
- Wash your aubergines and pat dry them with a towel.
- Peel them in a zebra pattern and slice them 1 cm in thickness. Set them aside.
- Peel the potatoes and slice them slightly thinner than the aubergines.
- Preheat the oven to 180° C (360° F).
- Heat the vegetable oil in a frying pan on medium-high heat and fry the aubergines until slightly browned on both sides and cooked halfway through.
- Place them on a colander to get rid of excess oil.
- Add some more oil to the pan if needed, and repeat the same with the potatoes and peppers.
- Alternatively, you can use your air fryer for the vegetables. Set your air fryer to "air fry" mode to 190° C (375° F) and fry the aubergines, potatoes, and peppers until slightly browned and cooked halfway through.
Build The Dish
- Arrange the aubergines on the bottom of your dish and lightly season with salt and pepper.
- Spread the potatoes on top of the aubergines and sprinkle on some more seasoning.
- Slice the tomatoes and arrange them along with the red peppers on top of the potatoes.
- Remove the chicken thighs from the marinade (reserve the marinade) and nicely arrange them on top of the tomatoes in a single layer.
- Mix 150 ml of water with the reserved marinade in the bowl, and spread it on top of the chicken thighs.
- Place the dish in preheated oven and bake it for 40 to 45 minutes, until the chicken is nicely charred and the vegetables are softened.
Equipments used:
Notes
- You can use other cuts of chicken including, drumsticks, wings, or breasts. However, different cuts of chicken will require different cook times.
- If you want to use bone-in chicken thighs, add extra 10-15 minutes to the cooking time.
- Use a meat thermometer to make sure the chicken pieces are cooked thoroughly until the core temperature reaches 74 °C (165 °F) degrees.
- Alternatively, you can use your air fryer for the vegetables. Set your air fryer to "air fry" mode to 190° C (375°) and fry the aubergines, potatoes, and peppers until slightly browned and cooked halfway through.
- You can keep the leftovers in an airtight container refrigerated for up to five days. Alternatively, you can place them in a freezer-safe container or Ziploc bag and freeze them for up to three months.
Nutrition Information
Show Details
Calories
835kcal
(42%)
Carbohydrates
50g
(17%)
Protein
44g
(88%)
Fat
53g
(82%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
10g
Monounsaturated Fat
26g
Trans Fat
1g
Cholesterol
222mg
(74%)
Sodium
966mg
(40%)
Potassium
2020mg
(58%)
Fiber
13g
(52%)
Sugar
14g
(28%)
Vitamin A
2566IU
(51%)
Vitamin C
102mg
(113%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 835 kcal
% Daily Value*
| Calories | 835kcal | 42% |
| Carbohydrates | 50g | 17% |
| Protein | 44g | 88% |
| Fat | 53g | 82% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 222mg | 74% |
| Sodium | 966mg | 40% |
| Potassium | 2020mg | 43% |
| Fiber | 13g | 52% |
| Sugar | 14g | 28% |
| Vitamin A | 2566IU | 51% |
| Vitamin C | 102mg | 113% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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