Description
This baked chicken thighs recipe features bone-in chicken thighs coated in a vibrant spiced tomato rub, layered with onions and ripe tomatoes, then baked to juicy perfection and finished under the broiler for a beautifully browned, crispy skin. It's an easy, flavorful dish perfect for family dinners.
Ingredients
Chicken
- 8 bone-in chicken thighs, trimmed of excess fat
- Kosher salt
- Extra virgin olive oil
Vegetables and Aromatics
- 3 medium yellow onions, halved and thinly sliced
- 1 vine ripe tomato, halved and sliced
- ¼ cup water
Spiced Tomato Rub
- 5 tablespoons tomato paste
- ⅓ 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
Garnish
- Fresh parsley, chopped
Instructions
- Get ready. Arrange one oven rack in the center and another about 6 inches from the broiler. Preheat your oven to 425°F to prepare for baking and broiling.
- Season the chicken. Sprinkle kosher salt evenly over both sides and underneath the skin of the chicken thighs to enhance flavor. Set them aside briefly as you prepare the 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, dried oregano, smoked paprika, cumin, and ground black pepper. Whisk thoroughly until the mixture is smooth and well blended.
- Add the rub to the chicken. Generously coat the chicken thighs with the spiced tomato rub on both sides and underneath the skin to infuse maximum flavor.
- Layer the chicken and vegetables in a baking dish. Lightly brush the bottom of a 9" x 13" baking dish with extra virgin olive oil. Spread three-quarters of the sliced onions evenly across the bottom. Arrange the coated chicken thighs on top of the onions. Tuck the remaining onions and sliced tomatoes into the spaces between the chicken pieces. Pour the water into the corners of the dish carefully, avoiding disturbing the rub on the chicken.
- Bake the chicken. Place the dish in the preheated oven and bake for about 40 minutes, or until the chicken is cooked through and juices run clear.
- Broil the chicken. Move the baking dish to the top oven rack positioned near the broiler. Turn the broiler on high and broil the chicken for 1 to 3 minutes, just enough to lightly brown the skin. Watch carefully to prevent burning.
- Serve. Remove the chicken from the oven and let it rest for 5 to 10 minutes to retain juices. Garnish with freshly chopped parsley before serving to add a fresh, herbal note.
Notes
- Trimming excess fat from the chicken thighs helps reduce flare-ups and keeps the dish less greasy.
- Watch the broiler closely as it can quickly burn the skin—1 to 3 minutes is typically sufficient.
- You can adjust the seasoning spices according to your taste preference for heat and smokiness.
- Resting the chicken after baking allows the juices to redistribute, ensuring juicy meat.
- This recipe works well with bone-in skin-on chicken thighs but can be adapted for breasts if preferred, adjusting cooking time accordingly.
