4.8 from 452 votes
Baked Chicken Thighs Recipe
Baked Chicken Thighs are coated with a spiced tomato rub featuring tomato paste, lemon juice, garlic, oregano, smoked paprika, cumin, and black pepper, then arranged with sliced onions and tomatoes in a baking dish. This method produces tender, flavorful chicken with a savory, aromatic crust. The layered vegetables add moistness and complement the spices. This dish is suited for a hearty dinner or meal prep, with practical reheating and storage tips included.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
8
pieces
Calories:
3129 kcal
Course:
Dinner
Cuisine:
Mediterranean
Ingredients
Ingredients
For the chicken
- 8 chicken thigh trimmed of excess fat, bone-in
- kosher salt
- extra virgin olive oil
- 3 onion halved and thinly sliced, medium yellow
- 1 tomato halved and sliced, vine ripe
- 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 minced, cloves
- 1 teaspoon oregano dried
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 1 teaspoon black pepper ground
- parsley chopped, fresh
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.
Cup of Yum
Notes
- Bone-in, skin-on chicken breasts can be substituted; reduce oven temperature to 375°F and bake 30-35 minutes, monitoring closely for doneness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain quality.
- Reheat gently in a 325°F oven with a splash of water or broth to retain moisture and prevent drying.
- The tomato rub blends Mediterranean spices that deeply flavor the chicken, so using quality ingredients enhances the dish.
Nutrition Information
Calories
312.9kcal
(16%)
Carbohydrates
8.1g
(3%)
Protein
20.1g
(40%)
Fat
28.1g
(43%)
Saturated Fat
6.3g
(32%)
Trans Fat
0.1g
(5%)
Cholesterol
110.7mg
(37%)
Sodium
323.2mg
(13%)
Potassium
540mg
(11%)
Fiber
2g
(8%)
Vitamin A
502IU
(10%)
Vitamin C
10.7mg
(12%)
Calcium
49.9mg
(5%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 8 pieces
Amount Per Serving
Calories 3129
% Daily Value*
| Calories | 312.9kcal | 16% |
| Carbohydrates | 8.1g | 3% |
| Protein | 20.1g | 40% |
| Fat | 28.1g | 43% |
| Saturated Fat | 6.3g | 32% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 110.7mg | 37% |
| Sodium | 323.2mg | 13% |
| Potassium | 540mg | 11% |
| Fiber | 2g | 8% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 49.9mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.