Baked Spiced Chicken Thighs with Tomato and Onion Recipe
This baked chicken thighs recipe is a flavorful and easy-to-make dish featuring bone-in chicken thighs coated in a spiced tomato rub and baked atop a bed of caramelized onions and fresh tomatoes. The combination of smoked paprika, cumin, and oregano gives the chicken a rich, aromatic taste, while broiling at the end adds a perfect golden finish to the skin. Ideal for a hearty weeknight dinner, this recipe balances robust seasoning with simple preparation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes baking + 3 minutes broiling
- Total Time: 58 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Chicken and Seasoning
- 8 bone-in chicken thighs, trimmed of excess fat
- Kosher salt, to taste
- Extra virgin olive oil, as needed for brushing and coating
Vegetables
- 3 medium yellow onions, halved and thinly sliced
- 1 vine ripe tomato, halved and sliced
Spiced Tomato Rub
- 5 tablespoons tomato paste
- 1/3 cup extra virgin olive oil
- 1 lemon, juiced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
Additional Liquid
- 1/4 cup water
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the oven and racks. Position one oven rack in the center and the other about 6 inches from the broiler element. Preheat the oven to 425°F to ensure even baking and proper broiling later.
- Season the chicken thighs. Generously sprinkle kosher salt over both sides of the chicken thighs and underneath the skin. Let them rest briefly while you prepare the spiced tomato rub.
- Make the spiced tomato rub. In a small bowl, whisk together the tomato paste, 1/3 cup extra virgin olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, and black pepper until smooth and well combined.
- Coat the chicken with the rub. Thoroughly coat each chicken thigh on both sides and beneath the skin with the prepared tomato rub, ensuring full coverage for maximum flavor.
- Layer the chicken and vegetables in the baking dish. Lightly brush the bottom of a 9″ x 13″ baking dish with a splash of extra virgin olive oil. Evenly spread three quarters of the sliced onions across the bottom. Arrange the coated chicken thighs on top of the onions. Tuck the remaining onions and the sliced tomatoes into the gaps between the chicken pieces. Carefully pour 1/4 cup water into the corners of the dish without disturbing the rub on the chicken.
- Bake the chicken. Place the baking dish in the preheated oven and bake the chicken thighs uncovered for about 40 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.
- Broil for a crispy finish. Move the pan to the top rack positioned near the broiler. Turn the broiler on high and broil the chicken for 1 to 3 minutes until the tops of the thighs develop a light golden brown crust. Monitor closely to prevent burning.
- Rest and serve. Remove the chicken from the oven and allow it to rest for 5 to 10 minutes to reabsorb juices. Garnish with freshly chopped parsley before serving to add a fresh herbal note.
Notes
- For best results, ensure the chicken skin is dry before applying the rub to help achieve crispy skin.
- You can substitute fresh oregano for dried if preferred, adjusting quantity accordingly.
- Use a meat thermometer to check for doneness; the chicken is safe to eat at an internal temperature of 165°F.
- The water added to the baking dish helps keep the onions moist and prevents burning, creating a nice steam environment.
- If you prefer spicier chicken, consider adding a pinch of cayenne pepper to the rub.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
Keywords: baked chicken thighs, tomato rub chicken, oven chicken recipe, easy chicken dinner, Mediterranean chicken, spiced chicken thighs
