Baked Boneless Chicken Thighs
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 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
Description
Baked Boneless Chicken Thighs begin with marinating the chicken in a mixture of yogurt, tomato paste, olive oil, chili flakes, freshly ground black pepper, and salt. After marination, aubergines are peeled in a striped pattern and sliced, potatoes peeled and sliced thinly, and red pepper diced chunky. The vegetables are pan-fried in vegetable oil on medium-high heat until slightly browned and partially cooked but not fully tender.
The chicken and vegetables are then transferred to the oven preheated to 180°C (360°F) to finish cooking, integrating flavors and softening the vegetables fully while cooking the chicken through. This combination yields juicy, tender chicken thighs with vegetables that have a roasted flavor and soft texture.
The recipe allows adaptability by using other chicken cuts or cooking methods, with adjustments to cooking time noted. The marination enhances the chicken flavor and tenderness while the vegetable preparation balances textures for a harmonious meal.
Leftovers can be refrigerated up to five days or frozen for up to three months, making this recipe practical for meal prepping and extended use.
Ingredients
For Marinating the Chicken Thighs
- 8 chicken thighs
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- ½ tablespoon yogurt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon chili flakes pul biber
- 1 teaspoon salt
For the Vegetables
- 2 large aubergine around 700 grams
- 3 medium potato around 500 grams
- 1 large red romano pepper (chunky diced)
- 2 large tomato
- ⅓ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ½ cup cooking oil for frying
- 150 ml vegetable stock or water
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.
Notes
- You may substitute other chicken cuts like drumsticks, wings, or breasts, but adjust cooking times accordingly.
- For bone-in chicken thighs, increase the baking time by 10 to 15 minutes to ensure thorough cooking.
- Use a meat thermometer to verify chicken is fully cooked; internal temperature should reach 74°C (165°F).
- Alternatively, vegetables can be cooked in an air fryer at 190°C (375°F) until browned and halfway cooked before baking.
- Store leftovers in airtight containers refrigerated for up to five days, or freeze in suitable containers for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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