Juicy baked boneless chicken thighs get a Middle Eastern makeover with a bold garlicy marinade with one of my favorite warm spice blends, baharat. The BEST chicken and potatoes dinner you'll make!

chicken thighs with baharat marinade in a cast-iron baking pan with potatoes and shallots

Middle Eastern Boneless chicken thighs

Boneless, skinless chicken thighs are a home cook’s best friend. They’re  convenient, inexpensive, and hard to mess up! 

Anyone who’s been at my dinner table has probably eaten chicken thighs in some form: grilled with a side of garlicky yogurt, cooked in a skillet with deeply caramelized onions, or tossed in some marinade and baked to juicy perfection. 

Today’s comforting baked boneless chicken thighs with potatoes falls into the third category, and the star ingredient in the marinade is baharat! And if you haven’t tried this magic Middle Eastern spice blend, you are in for a treat! 

Baharat

Baharat (Arabic for “spice blend") is a fragrant mixture of spices often including cardamom, cloves, cinnamon, cumin, coriander, and more. It has warm and sweet undertones similar to allspice, but even deeper!

In Middle Eastern and North African kitchens, baharat is often used as an all-purpose seasoning for things like grilled meats (particularly lamb), chicken, stews and soups, sauces, and even roasted vegetables. 

You can find my favorite baharat blend here our online shop, unless you want to spend the time grinding and blending your own.

ingredients for baharat chicken including boneless skinless chicken thighs, baharat blend from The Mediterranean Dish, limes, chopped parsley, tomato paste, baby potatoes, shallots, garlic, and sesame seeds

The marinade

Aside from boneless, skinless chicken thighs and some baby potatoes, what makes this recipe special is the bold Middle Eastern marinade with lots of fresh garlic and baharat. Here is what you need for the marinade: 

  • Lime juice - Helps give you juicy, flavorful chicken.
  • Extra virgin olive oil - I used our Hojiblanca Spanish EVOO, a fruity, slightly bitter oil that works well in this marinade.  
  • Minced garlic - While you need 10 to 15 cloves (about a whole head) of garlic, the marinade is just garlicky enough without being overwhelming. 
  • Tomato paste - For umami and rich color.
  • Baharat - The star seasoning in this baked boneless chicken thighs recipe, baharat is spicy and sweet, and full of comforting, warm flavor. 
  • Red pepper flakes - Use ½ to 1 teaspoon, depending on how much spice you like. Or simply leave it out if you don’t like it spicy. 

You don’t need hours for the chicken to marinade: Even 15 to 20 minutes at room temperature will do the trick.

How to make baharat baked chicken thighs

This one-pan dinner is so simple to put together! Here’s how to make it (printer-friendly recipe below):

  • Make the baharat marinade. In a large mixing bowl, combine the juice of 2 to 3 limes, ½ cup extra virgin olive oil, 10 to 15 cloves minced garlic, 4 tablespoons tomato paste, 2 teaspoons baharat, and ½ to 1 teaspoon red pepper flakes (optional). 

    baharat chicken marinade in a glass bowl with a wooden spoon. The Mediterranean Dish baharat spice blend is next to the bowl.
  • Prepare the potatoes and shallots. Halve 1 pound of baby potatoes. Also halve 3 large shallots and cut them into thick slices. Place them into a mixing bowl with about ¼ cup of the baharat marinade. Toss to coat. Arrange the potatoes and shallots on the bottom of a lightly oiled baking pan. I used a 9”x13” cast iron pan. Bake on the center rack of a 425 degrees F heated oven for 15 minutes. 

    Cast-iron baking pan with potatoes and shallots that have been tossed in the baharat marinade
  • Toss the chicken in the baharat marinade . While the vegetables are in the oven, pat the chicken dry and season on both sides with kosher salt. Add it to the mixing bowl containing the marinade and toss until the chicken is well coated. Let it marinate for 15 minutes or so at room temperature. (If you have the time, you can cover and refrigerate the chicken for 2 to 4 hours). 

    chicken thighs in the baharat marinade
  • Toast the sesame seeds. Heat a small cast iron skillet over medium-high heat. Add 3 tablespoons of sesame seeds and toss constantly until they gain a little color. Sesame seeds burn very quickly, so do not leave them unattended on the stove.   
  • Bake the baharat chicken. Remove the baking pan from the oven (wear oven mitts!) and gently nestle the marinated boneless chicken thighs between the vegetables. Bake for about 30 minutes or until the chicken is fully cooked through. (Cooked chicken will have an internal temperature of 165 degrees F when measured with a meat thermometer.)

    marinated chicken thighs in the cast-iron baking pan with baby potatoes and shallots
  • Garnish. Finish the chicken and potatoes with a generous sprinkle of toasted sesame seeds and parsley. Serve and enjoy!

    baharat thighs with potatoes and shallots in a cast-iron baking pan 

Tips for how to make the best boneless chicken thighs

  • Marinate the thighs for at least 15 minutes. Chicken thighs are very forgiving because they do not dry out easily. But I like to infuse them with moisture and flavor by allowing them to sit in a marinade for a little while.  (You don’t need to marinade boneless thighs for too long, but if you do want to work ahead, you can allow the chicken 2 to 4 hours in the fridge to soak up more of the flavors). 
  • Use a meat thermometer. Well-done chicken thighs can sometimes still look slightly pink, which makes it difficult to tell whether they are actually cooked. A meat thermometer removes any guesswork. Cooked chicken will have an internal temperature of 165 degrees F (when the thermometer is inserted into the thickest part of the chicken), but remember it will continue to cook for a few minutes when you take it out of the oven.
baharat chicken sprinkled with toasted sesame seeds and fresh parsley

Make ahead tips

As I just mentioned, to work a few hours ahead, you can let the chicken sit in the marinade for 2 to 4 hours, refrigerated.

You can also slice the shallots up a night ahead and store them in an airtight container in the fridge. I recommend only cutting your potatoes right before roasting them. Potatoes oxidize very easily, which makes them turn a gray-brown color. While still safe to eat, they look very unappetizing. 

Serve it with

You could easily serve this chicken and potatoes dinner by itself, that's the beauty of a one-pan dinner! But for some color and crunch, start with a big salad like fattoush, this hearty bean salad, or simple tomato salad would all work well!
You could also serve these baked boneless chicken thighs and potatoes over a bed of couscous or rice (for my carb-loving friends).

Leftovers and storage

Store leftovers in an airtight container for up to 4 days. Reheat on the stove over medium heat until warmed through. 

More baked boneless chicken thighs recipes

Browse more chicken recipes. Browse all Mediterranean Recipes.

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4.96 from 25 votes

Baked Boneless Chicken Thighs with Baharat

Suzy Karadsheh
chicken thighs with baharat marinade in a cast-iron baking pan with potatoes and shallots
Not your average chicken and potatoes dinner, thanks to one of my favorite spice blends, baharat. A combination of warm spices including cardamom, cinnamon, and coriander, baharat turns these baked boneless chicken thighs into something special! No need to marinate the chicken for hours, either; 15 to 20 minutes at room temperature in the bold Middle Eastern marinade is plenty! Add a big salad like fattoush or a simple tomato salad to start the meal!
Prep – 15 mins
Cook – 30 mins
Cuisine:
Middle Eastern
Serves – 8 up to
Course:
Dinner

Ingredients
  

  • 1 pound baby potatoes, halved
  • 3 large shallots, halved, and cut into thick slices
  • 8 boneless skinless chicken thighs, about 1.5 pounds
  • Kosher salt
  • 3 tablespoons sesame seeds, toasted
  • Parsley for garnish

For the marinade:

  • Juice of 2 to 3 limes
  • ½ cup extra virgin olive oil
  • 10 to 15 garlic cloves, minced
  • 4 tablespoons tomato paste
  • 2 teaspoons Baharat
  • ½ teaspoon to 1 teaspoon red pepper flakes

Instructions
 

  • Set a rack in the center of your oven and preheat the oven to 425 degrees F.
  • Prepare the marinade. In a large mixing bowl, add the lime juice, olive oil, garlic, tomato paste, Baharat, and red pepper flakes. Mix to combine.
  • Season the potatoes with kosher salt and toss them with about ¼ cup of the marinade mixture and arrange them, along with the shallots, in the bottom of a lightly oiled baking pan (I used a 9”x13” cast iron pan).
  • Place the baking pan with the potatoes and shallots on the center rack of your heated oven. Bake for 15 minutes.
  • Meanwhile, pat the chicken dry and season on both sides with kosher salt, then add the chicken to the mixing bowl and toss until the chicken is well-coated with the marinade. Set aside for 15 minutes or so.
  • Heat a small skillet over medium-high heat and add the sesame seeds. Toss constantly until the seeds gain a little color. This will not take long. Sesame seeds burn very easily, so don’t leave them unattended. Set aside once toasted.
  • Carefully remove the baking pan from the oven and nestle the chicken between the potatoes and shallots. Return the baking pan to the oven and cook for about 30 minutes or until the chicken is fully cooked through.
  • Remove from the heat and finish the chicken with a generous sprinkle of toasted sesame seeds and parsley. Enjoy!

Video

Notes

  • Tip: Marinate the chicken for at least 15 minutes at room temperature. 
  • To make ahead: You can let the chicken marinate for 2 to 4 hours, refrigerated. You can also cut up the shallots up to a night ahead and store in an airtight container in the fridge. 
  • Serve baharat chicken with: This is a filling meal by itself. But for some color and crunch, serve it alongside a big salad. My bean salad, simple arugula salad, or cucumber salad would all work well! You could also serve these baked boneless chicken thighs and potatoes on a bed of couscous or rice
  • How to store leftovers? Store leftovers in an airtight container for up to 4 days. Reheat on the stove over medium heat until warmed through.
  • Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices (like baharat, the star ingredient in today's recipe). 

Nutrition

Calories: 324kcalCarbohydrates: 16.2gProtein: 23.9gFat: 18.4gSaturated Fat: 3.1gMonounsaturated Fat: 11.5gTrans Fat: 0.1gCholesterol: 107.3mgSodium: 171.6mgPotassium: 662.7mgFiber: 2.7gVitamin A: 196.4IUVitamin C: 19.7mgCalcium: 36.2mgIron: 2mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 5 stars
    We added a few spoonfuls of yogurt to the sauce at the end and whisked it in. This was very tasty! Served it with basmati rice with sautéed onions and toasted almonds and a Persian cucumber and tomato salad

  2. 4 stars
    Yummy! I will definitely make this delicious chicken again ☺️It would be lovely on top of rice too. I served it with the fattoush salad.

  3. Hi Suzy! My wife and love your recipes - we cook at least 2-3 per week, and we'll definitely be cooking this one! Also - when printing your recipes, the "Recipe Image" option has not worked for several weeks now. As I said, we love your recipes, and we usually print them for cooking on the first try, and then save the printed page for cooking again or sharing with others. The image is great to have, as it entices our taste buds! Just FYI, hope you can get your web team on this!

    1. Hi, Boyd! Thank you so much for your support! So sorry about the recipe images not printing currently. Our web developer is aware, but we're not sure when it will be resolved.

  4. 5 stars
    This recipe was amazing! I love all of the recipes I’ve tried, but even my picky kids loved this recipe as well. So much flavor, not too much heat, and perfectly cooked potatoes and chicken. I can’t wait to receive your cookbook!

  5. Can bone in chicken thighs be used? That's what I have on hand. I have everything else. Thank you so much.

    1. Sure! Bone-in thighs will take a bit more time, though. We highly recommend using a meat thermometer to measure the internal temperature of the thighs in order to determine doneness. Chicken is fully cooked when it reaches an internal temperature of 165 degrees F.

  6. 5 stars
    Wonderful! I made the recipe as written. I wouldn't change a thing. Definitely a keeper. Thanks for a great recipe.

  7. Hello and thank you for the wonderful recipes! Do you think It would be ok to use boneless skinless chicken thighs?? I’m making tonight but that’s all I have on hand.

  8. 5 stars
    Another wonderful dish, Suzy, thank you! I made the baharat seasoning using your herbs which I find are fresher than store bought. I also added an extra lime since mine were on the small side other than that I made it just as your recipe said and thank you so much. It's so delicious!

  9. I made this last night and liked it. But a half lb of potatoes seemed to little. Used a pound of Yukon's cut into quarters. Served with a dollop of yoghurt sprinkled with minced scallions and a drizzle of roast sesame oil. Next time I will reduce the olive oil and top with parsley and lemon zest. Maybe serve with chick pea salad.

  10. 5 stars
    WOW! Did a half recipe - 4 thighs, 1#-5 oz. What flavors! A real delight! Definitely a keeper and do again!

  11. 5 stars
    I have tried every chicken recipe under the sun, but this one, is noteworthy!!! The flavors that came together from the marinade were unlike anything I had ever had before, and both my fiance and I could not get enough! I've already shared it with 8 friends, and can't wait to include this recipe in my rotation. I am forever grateful!

  12. 5 stars
    My family and I absolutely loved this meal. I had never heard of baharat before and I loved it! Going be looking for more recipes using baharat. Thanks for another great recipe!

  13. 5 stars
    Suzy, this was easy to make - oven time for chicken was about 20 minutes using convection roast. My only concern was that I expected a deeper, fuller flavor. Would the brand of baharat make a difference? I used Sadaf - also 3 limes. How would this recipe work using Ras el Hanout in same proportions? Thank you!

    1. Hi, Joe,

      Not being there, it's a bit hard to say what the flavor issue may be for you here. We've made this several times and find it to be just right :). Yes, if the spice is of a lower quality, or has gotten old, that can affect the flavor. But sometimes you just may need to adjust amounts to suit your personal taste because we are all a bit different.

  14. Hello! I love your recipes but since I am not a good cook, I always struggle with the amount of salt... Is there any way you could also give a specific measurement for salt in your recipes please! Thank you for sharing your amazing recipes 🙂

    1. Hi, Lilluz! Thank you for the feedback. Since salt amounts can really vary for individual taste and the kind of salt used, I hesitate to give very exact amounts (and I rarely measure myself). I always recommend starting with a small amount, and adding more as needed.

    1. Hi, Robin. Sure! I think you could give that a try! You may just have to adjust the cooking time/temp a bit.

  15. 5 stars
    Suzy, I just love your chicken recipes! Every single one we've tried has been a hit, and this was no exception!

  16. 5 stars
    I love this recipe! It's so quick and easy. I had never tried baharat before this recipe, and I can now say that I am hooked!